Bibim Guksu is quite different to Janchi Guksu that I recently made.
It is spicy and tangy in flavour and often eaten cold during the heat of the summer but it’s nice and easy to make.
This recipe uses noodles (thin wheat flour noodles called Somyeon but you could use thin spaghetti if you don’t have) cold as its traditional in South Korea to eat cold spicy noodles in the summer.
I have used the following ingredients:
The amount of noodles you make is dependant on the number of people you are cooking for. In Korea we will use a coins size amount per person.
You only need to boil the noodles in water for 4-6mins. Add some cold water a couple of times to avoid overflowing. Try to avoid over cooking the noodles, you want them to be firm not soft.
When cooked, drain all the water away in a sieve and rinse them with cold water this will help to make them chewier and more elastic.
For the sauce, firstly mix the ingredients for the sauce in a small bowl, then in a big bowl put chopped Kimchi and mix well with prepared sauce.
To serve, add the cold noodles to the sauce and kimchi. Mix them
together well and Serve them with sliced cucumber and boiled eggs. You could
put some ice cubes for making the noodles cold and improving the texture. This
dish is great dish for hot summer.
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