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Bibim Guksu
Created by: Howcan Team
Ingredients
- 8 oz of somen noodles
- 1/4 cup of gochujang (Korean red chili paste)
- 2 tablespoons of soy sauce
- 2 tablespoons of rice vinegar
- 1 tablespoon of sesame oil
- 1 tablespoon of sugar
- 1/2 cup of julienned cucumber
- 1/2 cup of julienned carrot
- 1/4 cup of julienned radish
- 2 tablespoons of toasted sesame seeds
- 2 green onions, thinly sliced
- 1 hard-boiled egg, sliced (optional)
Instructions
- Cook the somen noodles according to the package instructions. Drain and rinse under cold water. Set aside.
- In a small bowl, mix together 1/4 cup of gochujang, 2 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of sesame oil, and 1 tablespoon of sugar to make the sauce.
- In a large mixing bowl, combine the cooked noodles, julienned cucumber, carrot, and radish.
- Pour the sauce over the noodle mixture and toss until everything is well coated.
- Divide the noodles into serving bowls and top with toasted sesame seeds, sliced green onions, and hard-boiled egg slices if desired.
- Serve immediately and enjoy the spicy and refreshing flavors of Bibim Guksu!
Bibim Guksu, a popular Korean dish, has a rich history dating back to the Joseon Dynasty. This cold noodle dish is known for its spicy, tangy flavor and refreshing taste, making it a favorite during the hot summer months. The dish typically features thin wheat noodles, mixed with a spicy gochujang-based sauce, and an assortment of fresh vegetables. Chefs in the Gyeongsang and Jeolla provinces are renowned for their Bibim Guksu, using locally sourced ingredients to enhance the dish's flavors. Today, the best versions of Bibim Guksu can be found in traditional Korean restaurants, where the balance of heat, sweetness, and acidity is crucial. For an alternative method, some chefs incorporate pear or apple into the sauce for a unique twist.
25 min
4
350 calories
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