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Bibimguksu means mixed noodles; similar to bibimbap being mixed rice. Bibimguksu is a popular summer dish in Korea, because the spicy and sour taste can rejuvenate your lost appetite on drowsy, hot, and humid summer days.
Ultimately you can add whatever toppings you would like, but as you will see below, this version of bibimguksu is made with loads of vegetables.
Ingredients
NOODLES
_ 180g/6.3ounces dried buckwheat noodles (or soba noodles)
SALAD OPTIONS
_ 2 lettuce leaves (40g/ 1.5 ounces), 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
_ (optional) 60g / 2 ounces red radish, julienned
_ (optional) a few snow pea sprouts
_ 2 Tbsp kimchi, cut into thumbnail size
BIBIM SAUCE (MIX THESE IN A BOWL)
_ 2 Tbsp gochujang (Korean chili paste)
_ 2 Tbsp rice vinegar
_ 1 Tbsp soy sauce
_ 1 Tbsp honey
_ 1 Tbsp brown sugar
_ 1 Tbsp sesame oil
_ 1 Tbsp toasted sesame seeds
Directions
- Boil the noodles in rolling boiling water following the package instructions. 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.
