Cold Korean Mixed Noodles — Vegetable Bibim Guksu
Korean cold mixed noodles tossed in a sweet-tangy gochujang sauce with cucumber, carrot, and perilla leaf, finished with a halved boiled egg, sesame seeds, and crisped seaweed.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Julienne 200g cucumber and 120g carrot. Thinly slice 8 perilla leaves. Finely grate 6 garlic cloves. Whisk together 40g gochujang, 20g 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 seaweed into thin strips.
Boil
Bring water to a boil in a large pot. Add 4 large eggs, boil 8 minutes until jammy yolk forms. Transfer to ice water, peel, and halve. Set aside.
Boil
In fresh boiling water, cook 200g somyeon noodles 3 minutes until just tender. Drain and rinse under cold running water until completely chilled. Drain thoroughly.
Build
Add chilled noodles directly to the sauce bowl. Add cucumber, carrot, and perilla leaves. Toss with chopsticks until every strand is evenly coated with sauce.
Plate
Transfer noodles to 2 wide cold bowls, dividing evenly. Top each with halved egg cut-side up. Scatter sesame seeds and seaweed strips over the top. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.