Bibim Guksu Korean Cold Noodle Salad

How to make Bibim Guksu. It's loaded with crunch vegetables and topped with spicy, sweet and tangy Korean chili dressing.

Ingredients

NOODLES

• 180 g dried buckwheat noodles (or soba noodles)(6.3 ounces)

SALAD OPTIONS

• 2 lettuce leaves (40g / 1.5 ounces), e.g. butter or oakleaf lettuce, thinly sliced
• 1/4 red cabbage (140g / 5 ounces), thinly sliced
• 1/2 small cucumber (60g / 2 ounces), julienned
• 1/3 small carrot (40g / 1.4 ounces), julienned
• 1 red radish (60g / 2 ounces), optional, julienned
• A few snow pea sprouts , optional
• 2 Tbsp kimchi , cut into thumbnail size

SAUCE (MIX THESE IN A BOWL)

• 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

Instructions

• Boil the noodles in rolling boiling water following the package instructions. (I boiled mine for 3 mins.) Drain the noodles and run some cold water over the noodles to cool them down. Drain.
• Place the noodles in a large serving bowl and add the salad ingredients and sauce. Serve.
• To eat, mix all ingredients well with chopsticks and indulge.

Notes

• 1 Tbsp = 15 ml
• You can alter the toppings as you wish, like adding some boiled eggs or radish pickles. Canned tuna or salmon (e.g. sweet chili flavored) also works great in this noodle bowl.

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