This bibim guksu is something I am very much enjoying making and eating lately. I made this 5 times last week already. Yes! it is that tasty and morish. I just can’t get sick of it. Besides, it doesn’t require any complicated preparation or cooking.
Its main taste comes from the sauce, which has a slightly spicy, sweet and sour taste, and the fragrance from the sesame oil is another pleasant experience.
Bibim guksu is a popular Korean summer dish, because the spicy and sour taste rejuvenates your lost appetite in drowsy hot humid summer days. For me, looking at this picture is good enough for now. How about you?
Ingredients for 2 people (Ready in 10-15 minutes)
- 180 g organic soba noodles
- 2 medium lettuce leaves, thin sliced
- 1/4 a leaf red cabbage, thin sliced
- 1/2 a small cucumber, julienned
- 1/3 a small carrot, julienned
- A few snow pea sprouts
- 2 tbsp thumb nail size Kimchi
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 Korean sesame oil
- 1 tbsp roasted sesame seeds
- Boil the noodles in boiling water for about 3 minutes.
- Sieve the noodles and run the cold water thoroughly over the noodles to cool them down.
- Place the noodles in a bowl and add the toppings and sauce.
- Mix them well and dig in.
You can alter the toppings as you wish, like adding boiled egg or white radish pickle etc. Also if you want more spicy taste, you may add some Korean chili powder or minced garlic in the sauce and more vinegar for a sour taste. However, before you add anything into the original sauce, make sure you taste it first to ensure it tastes good.
The noodles I used for this recipe
HAKUBAKU organic soba (ingredients : wheat flour 69%, buckwheat flour 29%, salt 2 %, water), Price – about AU $2.30, available at Woolworth or Coles
The noodles are conveniently divided into 3 portions with white paper straps.