Bibim guksu, which means “mixed noodles” in Korean, is an adaptable, spicy cold noodle dish that’s perfect for a quick summer meal. For many Korean families, bibim guksu and samgyupsal, or grilled pork belly, is a go-to meal after long afternoons spent in the sun. Traditionally, bibim guksu does not include kimchi, but here it imparts a robust flavor with spicy and sour elements. Somyeon (thin wheat flour noodles) or soba are traditionally used, but angel hair pasta would work as well. You can double the sauce and use it for bibimbap in another meal.
Kimchi Bibim Guksu
Ingredients for the Sauce:
• 1/2 cup kimchi, chopped into 1/2-inch pieces, with an additional 1/4 cup of kimchi juice
• 3 tablespoons gochujang
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 garlic clove, minced
• 1 teaspoon roasted white sesame seeds Ingredients for the Noodles:
• 6 ounces soba
• 1 cup salad mix or greens
• 1/2 cup julienned cucumber
• 1/4 cup julienned carrot
• Perilla leaves, chopped (optional)
• Roasted seaweed sheets, crumbled or crushed (optional)
• 2 soft-boiled or hard-boiled eggs, halved (optional)
Bring a pot of water to boil. Prepare the sauce: In a bowl, mix all the sauce ingredients. When adding the sesame seeds, crush them gently to release a deeper flavor. Stir sauce to combine; set aside.
Cook the noodles according to package directions. Once the noodles are cooked, rinse thoroughly under cold water.
In a large bowl, combine the noodles and the sauce. Mix well.
Divide the mixed noodles between two bowls. Top with small piles of salad greens, cucumbers and carrots, plus optional toppings.
Total time: 20 minutes, serves 2.