Bibim Guksu (Spicy Cold Noodles with Wasabi Sauce)
A tangy-sweet-spicy bibim guksu with a touch of wasabi stirred into the gochujang sauce for an extra kick of umami. Topped with perilla leaves, yeolmu kimchi, boiled egg, and seaweed over chilled noodles — Korea's classic summer noodle dish, ready in 30 minutes.
Ingredients
Ingredients
- Somyeon (thin noodles)2 servings
- Perilla leaves2-3 leaves
- Yeolmu kimchi (young radish kimchi)as needed (if available)
- Gochujang (red chili paste)2 tbsp
- Red chili powder2 tbsp
- Vinegar4 tbsp
- Sugar3 tbsp
- Minced garlic1 tbsp
- Soy sauce2 tbsp
- Wasabi1 tsp
- Sesame oil1.5 tbsp
- Minced chilia little
- Sesame salta little
- Boiled egg1
- Roasted seaweed (gim)a little
Directions
- 1
Combine all the sauce ingredients — gochujang, red chili powder, vinegar, sugar, minced garlic, soy sauce, wasabi, sesame oil, and minced chili — and mix well. This sauce is the heart of the recipe.
- 2
Add a pinch of salt to boiling water, then cook the noodles for 5 minutes. While they cook, roughly chop the yeolmu kimchi and perilla leaves — skip them or swap in your favorite toppings if you don't have any.
- 3
Drain the cooked noodles and rinse them in ice water to make them firm and springy.
- 4
Cut a boiled egg in half. It's optional, but it makes the dish look much nicer.
- 5
Place the drained noodles in a bowl, then top with the chopped yeolmu kimchi and sauce.
- 6
Add the perilla leaves and boiled egg on top, then sprinkle with sesame salt.
- 7
Cut the seaweed and scatter it on top with the perilla leaves, egg, and sesame salt to finish.