Beginner
Korean
Kimchi Jjigae (Kimchi Stew)
Source: Traditional
30 min3420 kcal
Dairy-free🌶️🌶️
Bibim-guksu (Spicy Mixed Noodles)
Thin wheat noodles tossed cold with a sweet-tangy-spicy gochujang dressing and crisp vegetables — a five-minute, fire-red bowl for hot days and quick meals.
Source
Recipe by Korean home kitchens · 🏠 Home cook
Korean home-style / 한국 가정식 — Bibim-guksu is thin wheat noodles tossed cold with a sweet-tart-spicy gochujang dressing and crisp vegetables. Quick and refreshing, it is a popular summer meal and light snack across Korea.
Watch it being made · 3 videos
⏱ 20 min🍽 2 servings🔥 450 kcal🇰🇷 South Korea🌶️🌶️🌶️
VegetarianDairy-freeNut-free
Steps
Whisk the gochujang, gochugaru, vinegar, sugar, soy sauce, garlic and sesame oil into a bright red dressing.
Let the dressing sit while you cook so the raw chili and garlic mellow.
Boil the somyeon, splashing in cold water when it bubbles up, then rinse under cold water until cold and slippery.
Drain the noodles thoroughly so the dressing clings instead of sliding off.
Toss the noodles with the dressing until evenly coated a deep red.
Top with cucumber, the halved egg and a scatter of sesame seeds.
💡 Tips
- Rinsing and draining the noodles well is the difference between a glossy toss and a watery one.
- Leave out the egg and it is fully vegetarian; add kimchi for extra tang and heat.
- A spoon of plum syrup or a little more sugar tames the heat for milder palates.
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