Cold Korean Mixed Noodles — Quick Bibim Guksu Lunch
Korean cold mixed somyeon noodles tossed in a sweet-tangy gochujang sauce with cucumber, carrot, and a halved boiled egg, finished with sesame oil and toasted seaweed strips.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Julienne 200g cucumber and 120g carrot. Finely grate 4 garlic cloves. Whisk together 40g gochujang, 16g gochugaru, 40ml rice vinegar, 30g brown sugar, 20ml soy sauce, 30ml sesame oil, grated garlic, and 0.5 tsp salt until smooth in a large wide bowl. Cut 2 sheets roasted seaweed into thin strips.
Boil
Bring a pot of water to boil. Add 4 large eggs, cook 8 minutes until jammy yolk. Transfer to ice water, peel, and halve. Set aside.
Boil
Bring a fresh pot of water to boil. Add 200g somyeon noodles, cook 3 minutes until just tender. Drain and rinse under cold running water until completely chilled.
Build
Drain noodles thoroughly and add directly to the sauce bowl. Add cucumber and carrot, toss with chopsticks until every strand is coated in the gochujang mixture.
Plate
Divide noodles between two wide cold bowls. Top each with 2 halved eggs placed cut-side up. Scatter 5g toasted sesame seeds and seaweed strips over each bowl. Serve immediately.
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