Bibim Guksu: Spicy Korean Cold Noodles

Ingredients

• 200 g thin Korean wheat noodles, somyeon
• 100 g kimchi, roughly chopped
• 2 tbsp kimchi juice
• 1 1/2 tbsp gochujang
• 1 1/2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tbsp sugar, honey or rice syrup
• 1 tbsp toasted sesame oil
• 1 small garlic clove, finely grated
• 1/2 cucumber
• 1 boiled egg
• 1 tbsp toasted sesame seeds
• optional: nori strips and spring onion

Method

1. Mix the sauceWhisk gochujang, kimchi juice, rice vinegar, soy sauce, sweetener, sesame oil and garlic in a large bowl.
2. Prepare the toppingsCut cucumber into fine matchsticks, halve the egg and prepare the kimchi, nori and spring onion.
3. Cook the noodlesCook somyeon according to the packet. They usually cook very quickly and should not become soft.
4. Rinse ice-coldTip into a sieve and move the noodles with your hands under cold running water until completely cold and no longer starchy. Drain well.
5. TossAdd noodles and kimchi to the sauce and mix evenly.
6. ServeDivide immediately between two bowls and top with cucumber, egg, sesame and nori.

Tips and variations

• Start with 2 tsp gochujang and add more after tasting. Extra cucumber, egg and a little additional sweetness soften the heat without making the dish watery.
• Variations: Without kimchi: use more cucumber and finely sliced cabbage; add another teaspoon of vinegar to the sauce.
• Variations: Vegan: omit the egg and check that the kimchi, gochujang and noodles are vegan.
• Variations: More protein: add tofu, chicken or a second egg.
• Variations: Extra freshness: fine pear or apple matchsticks work very well.

Frequently asked questions