Bibim Guksu is a great, simple, cold noodle dish that really hits the spot when you are craving something delicious yet light and refreshing. Bibim Guksu or Korean mixed noodles with spicy gochujang sauce was our family’s most favorite summertime weekend lunch menu. This recipe is spicy and sweet, so many kids will love it!
100 g Somyeon Guksu (thin dry Korean noodles)
4 tsp Tower Gochukaru red pepper powder
1 Tbsp Sajo Gochujang red pepper paste
1 tsp Ottogi sesame oil (more to taste)
3 tsp Sajo soy sauce
1 egg (hard boiled)
5 cups water (to cook noodles in)
1/4 fuji apple (can use other kind of apple)
1 tbs onion
1 clove garlic
1 Tbsp rice vinegar
1 Tbsp sugar
1 Tbsp honey
3 red leaf lettuce leaves
1 cup cabbage (sliced thin)
1/2 cup cucumber
For the noodles and egg: Boil a pot of water to cook noodles in. Follow directions on the noodle package and cook noodles for 2-3 minutes. Then rinse 3~4 times in cold water. Drain. Note, rinsing in cold water prevents the noodles from sticking too much and also makes them chewy.
Cook hard boiled eggs. Peel and cut into 1/2. 1/2 egg will be used for each bowl.
For the sauce: Clean and peel onion, garlic and apples. Cut onion and apples into smaller chunks to fit into your blender or chopper.
Chop or blend until smooth. If you don't have a chopper, just grate all of them.
To the chopped or grated onion+apple+garlic mix from 3, add vinegar, soy sauces, gochujang, sugar, honey, gochukaru (Korean red chili powder) and sesame oil. Mix and set aside or keep in the fridge for later.
Vegetable toppings: Rinse the following: cabbage, spring mix and/or red leaf lettuce.
Cut cabbage (finely) and lettuce.
Assemble a bowl with noodles then arrange cut vegetables on top. Add bibim sauce and 1/2 an egg on top. Finish with sesame seeds and a swirl of sesame oil.