Bibim Guksu (Korean Spicy Cold Noodles with Gochujang Sauce)

Method9 steps · about 18 min

1. 1

   Step 1: Bring the 5 cups noodle-cooking water to a boil and cook the 100 g somyeon according to the package; the source package specifies 2–3 minutes. Rinse the cooked noodles 3–4 times in cold water, then drain well.

   Uses 100 g Somyeon Guksu (thin dry Korean noodles) · 5 cups water (to cook noodles in) · Cold water, as needed to rinse cooked noodles

2. 2

   Step 2: Peel the hard-boiled egg (1) and cut it in half. Reserve one half for each of the two noodle bowls.

   Uses 1 hard-boiled egg

3. 3

   Step 3: Clean and peel the onion (0.5 oz), garlic (1 clove) and apple. Cut the onion and apple into pieces that fit in your blender or chopper.

   Uses 1 ounce Fuji apple (or another apple), about 2 tablespoons grated · 0.5 oz onion (0.5 oz = 1 Tbsp grated onion) · 1 clove garlic

4. 4

   Step 4: Chop or blend until smooth. If you don't have a chopper, just grate all of them.

   Uses Prepared apple, onion and garlic

5. 5

   Step 5: Mix the pureed apple, onion and garlic with the bibim sauce’s 1 tablespoon rice vinegar, jin ganjang, guk ganjang (1 tsp), gochujang (1 Tbsp), gochugaru, 1 tablespoon sugar, honey (1 Tbsp) and 1 teaspoon sesame oil. Set aside or refrigerate until needed.

   Uses Pureed apple, onion and garlic · 1 Tbsp rice vinegar · 1 Tbsp Gochujang (Korean red chili paste) · 4 tsp Gochukaru (Korean red chili powder) · 2 tsp soy sauce (Jin Ganjang) · 1 Tbsp sugar · 1 Tbsp honey · 1 tsp sesame oil (more to taste)

6. 6

   Step 6: Rinse the cabbage (1 cup), spring mix (1/2 cup), red-leaf lettuce (3) and cucumber (1/2 cup). If using, also rinse the perilla and chrysanthemum greens. Keep the optional sliced kimchi separate; it does not need rinsing.

   Uses 3 red-leaf lettuce leaves · 3 perilla leaves, optional · 1 cup cabbage (sliced thin) · 1/2 cup Spring Mix · 1/2 cup cucumber (Korean/English/Persian/Japanese) (julienned) · Chrysanthemum greens, as desired (optional)

7. 7

   Step 7: Thinly slice the cabbage, lettuce and optional perilla, julienne the cucumber and break optional chrysanthemum greens into smaller pieces. For the optional kimchi topping, mix the 1/4 cup sliced kimchi with its separate 1/2 teaspoon sesame oil and 1/4 teaspoon sugar.

   Uses Rinsed vegetables and herbs · 1/4 cup cabbage kimchi (sliced) · 1/2 tsp sesame oil · 1/4 tsp sugar

8. 8

   Step 8: Optional radish pickle: sprinkle the 4 ounces thinly sliced radish with 1/2 teaspoon Korean sea salt and let stand for 10 minutes. Add the pickle’s separate 1 tablespoon sugar and 1 tablespoon rice vinegar, then mix.

   Salt optional radish · 10 minUses 4 oz Korean radish or Daikon (sliced 1 inch wide) · 1/2 tsp Korean sea salt · 1 tablespoon rice vinegar · 1 tablespoon sugar

9. 9

   Step 9: Divide the drained noodles between two bowls and arrange the prepared vegetables on top. Add bibim sauce and half a hard-boiled egg to each. Add the optional seasoned kimchi and pickled radish, or serve the pickle alongside. Garnish with daikon sprouts, sesame seeds and a swirl of additional sesame oil as desired, or offer the seeds and finishing oil at the table.

   Uses Rinsed drained somyeon · Halved hard-boiled egg · Bibim sauce · Cut vegetables and optional seasoned kimchi · Optional pickled radish · Daikon sprouts, as desired for garnish (optional) · Sesame seeds, as desired for garnish · Sesame oil, as desired for finishing