Photograph of the finished Bibim guksu

Korea · Mì trộn cay Bibim guksu

Bibim guksu

25 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Somyeon (thin noodles) Somyeon (thin noodles) 14.1 oz
  • Photograph of Kimchi Kimchi 8.5 oz
  • Photograph of Cucumber Cucumber 2
  • Photograph of Carrot Carrot 1.2
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Korean chili paste (gochujang) Korean chili paste (gochujang) 3.5 oz
  • Photograph of Rice vinegar Rice vinegar ¼ cup
  • Photograph of Sugar Sugar 1.4 oz
  • Photograph of Garlic Garlic 4 cloves
  • Photograph of Sesame oil Sesame oil 2 ⅔ tbsp
  • Photograph of Roasted sesame seeds Roasted sesame seeds 0.4 oz

Method

  1. 1 Boil the eggs for 9 minutes, then soak them in cold water, peel them, and cut them in half.
  2. 2 Mix gochujang, vinegar, sugar, minced garlic, and sesame oil to make a sweet and sour sauce.
  3. 3 Boil somyeon noodles for 3 minutes, rinse immediately under cold water and squeeze out the slime, then drain thoroughly.
  4. 4 Drain the kimchi well and then shred it; slice the cucumber and carrots into thin strips.
  5. 5 Mix the noodles with the sauce and vegetables, top with the egg, sprinkle with roasted sesame seeds, and eat immediately.
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