Spicy, Tangy, and Refreshing Cold Noodles (Bibim Guksu)
A Refreshing Summer Dish to Awaken Your Appetite: Bibim Guksu
On a leisurely Sunday afternoon, when a late brunch leaves you feeling a bit peckish, my husband always requests spicy and tangy Bibim Guksu. Though a bit of a chore, I happily oblige! Some people don’t like cucumbers, but my husband enjoys the crisp coolness they add. So, using leftover cucumbers from a previous dish and some onion, I made this refreshing Bibim Guksu. Enjoy!
Main Ingredients- Noodles for 2 servings
- 1/2 Onion
- 1 Cucumber
- 1 packet of pre-made cold noodle soup broth
- 1 hard-boiled egg
Seasoning Sauce- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Vinegar
- 2 Tbsp Soy Sauce
- 2 Tbsp Sugar
- 1 Tbsp Maesil Cheong (Plum Extract)
- 2 Tbsp Sesame Oil
- 1 Tbsp Sesame Seeds
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Vinegar
- 2 Tbsp Soy Sauce
- 2 Tbsp Sugar
- 1 Tbsp Maesil Cheong (Plum Extract)
- 2 Tbsp Sesame Oil
- 1 Tbsp Sesame Seeds
Cooking Instructions
Step 1
First, let’s prepare the star of this delicious dish: the seasoning sauce! In a bowl, combine 2 Tbsp Gochujang, 1 Tbsp Gochugaru, 2 Tbsp Vinegar, 2 Tbsp Soy Sauce, 2 Tbsp Sugar, 1 Tbsp Maesil Cheong, 2 Tbsp Sesame Oil, and 1 Tbsp Sesame Seeds. Mix everything thoroughly until well combined. This is your flavorful bibim sauce.
Step 2
Next, we’ll prepare the vegetables. Peel the onion and slice it into very thin julienne strips. Wash the cucumber, and if you prefer, you can scoop out the seeds. Then, slice the cucumber into thin julienne strips, similar in thickness to the onion. Thinly sliced vegetables will absorb the sauce better and provide a delightful crunch.
Step 3
Now it’s time to cook the noodles! Bring a generous pot of water to a rolling boil. Add the noodles and spread them out. Once the water re-boils, carefully add about half a cup of cold water. Repeating this step of adding cold water three times while the noodles cook will result in perfectly chewy and al dente noodles. (Adding cold water helps control the cooking temperature, preventing the noodles from becoming mushy and enhancing their texture).
Step 4
Once the noodles are cooked, immediately drain them and rinse them thoroughly under cold running water. This crucial step removes excess starch, preventing the noodles from sticking together and ensuring a firm, chewy texture. Let the rinsed noodles drain in a colander for a moment.
Step 5
It’s time to combine everything and mix! In a large bowl, add the drained noodles, the thinly sliced cucumber and onion, and the prepared seasoning sauce. Put on a pair of disposable gloves. Gently lift and toss the noodles while mixing to coat them evenly with the sauce. Be careful not to overmix, as this can make the noodles mushy.
Step 6
Finally, transfer the beautifully mixed Bibim Guksu to a serving bowl. For a lovely presentation, slice the pre-boiled egg in half and place it on top. Serving this with a side of the chilled cold noodle soup broth makes it even more delicious!
