Bibim Guksu (Korean Cold Noodle Salad)

Method4 steps · about 15 min

1. 1

   Step 1: Cook the noodles in rolling boiling water according to their package directions. A 3-minute boil is the source example; the package time takes precedence. Drain, rinse under cold water until cool, then drain well again.

   Cook buckwheat noodles · 3 minUses 180 g dried buckwheat noodles (soba) · Water, as needed for boiling and cold rinsing

2. 2

   Step 2: Stir together the gochujang (2 Tbsp), rice vinegar (2 Tbsp), soy sauce (1 Tbsp), honey (1 Tbsp), brown sugar (1 Tbsp), sesame oil (1 Tbsp) and toasted sesame seeds (1 Tbsp) until the dressing is evenly mixed.

   Uses 2 Tbsp gochujang · 2 Tbsp rice vinegar · 1 Tbsp soy sauce · 1 Tbsp honey · 1 Tbsp brown sugar · 1 Tbsp sesame oil · 1 Tbsp toasted sesame seeds

3. 3

   Step 3: Put the cold, drained noodles in a serving bowl. Add the sliced lettuce, cabbage, cucumber (1/2), kimchi (2 tbsp) and any optional carrot (1/3), radish or snow pea sprouts. Spoon over the prepared dressing.

   Uses Cold cooked buckwheat noodles · Spicy Korean dressing · 2 lettuce leaves (40 g), thinly sliced · 1/4 red cabbage (140 g), thinly sliced · 1/2 small cucumber (60 g), julienned · 1/3 small carrot (40 g), julienned (optional) · 1 red radish (60 g), julienned (optional) · A few snow pea sprouts (optional)

4. 4

   Step 4: Serve immediately. Toss the noodles, vegetables and dressing thoroughly with chopsticks before eating.

   Uses Assembled cold noodle salad