Kimchi Bibim Guksu Food
KIMCHI BIBIM GUKSU
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 noodles are traditionally used, but angel hair pasta would work as well. You can double the sauce and use it for bibimbap in another meal.
Provided by Darun Kwak
Categories dinner, lunch, weeknight, noodles, pickles, vegetables, main course
Time 20m
Yield 2 servings
Number Of Ingredients 15
Steps:
- Bring a pot of water to boil. While the water comes to a boil, prepare the sauce: In a small bowl, mix all the sauce ingredients. When adding the sesame seeds, crush them gently between the palms of your hands to release a deeper flavor. Stir sauce to combine, then set aside. (Makes 3/4 cup.)
- Cook the noodles according to package directions, making sure not to overcook. Once the noodles are cooked, rinse thoroughly under cold water, to ensure they maintain a chewy consistency.
- In a large mixing bowl, combine the noodles and the sauce. Mix well with clean hands. (This adds 손맛 or sohn mat, which is Korean for "the taste that comes from one's hands" or "a homemade taste.")
- Divide the mixed noodles between two bowls. Top with small piles of salad greens, cucumbers and carrots, plus perilla leaves, gim and eggs (if using).
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- Mix all sauce ingredients and keep it cool in the fridge. The sauce can be prepared ahead of time, and it will keep well for up to 2 weeks.
- Julienne the cucumber, carrot and red cabbage. Thinly slice the lettuce. Keep them cool in the fridge or in ice water (drain well before using) if you like.
- Bring a medium pot of water to a boil. Cook the noodles according to the package instructions. Drain quickly and shock in cold water to stop cooking.
- Drain and rinse in icy cold water until the noodles are very cold. Make two one-serving size mounds. Place the mounds in a colander to drain.
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