Spicy Mixed Noodles

This is another gorgeous cold noodle dish from Korea, 비빔국수 (bibim guksu when transliterated). These noodles are perfect on a hot day and pair beautifully with a ginger ale or a beer if you've got either one kicking around. I've combined Korean Bapsang's recipe with Maangchi's more streamlined recipe with one or two tweaks, but obviously do what works for you! I hope this helps cool down your summer as beautifully as it does mine!

Spicy Mixed Noodles

(2 servings)

Ingredients

2 tablespoons of gochujang

1 tablespoon of rice vinegar

1 tablespoon of gochugaru

1 tablespoon of roasted sesame oil

1/2 tablespoon of light soy sauce

1 teaspoon of bouillon powder

1 teaspoon of sugar

2 cloves of garlic (crushed/minced)

170g / 6oz of buckwheat noodles

1/2 small carrot (julienned/shredded*)

1 small cucumber (julienned)

1/3 cup of kimchi (chopped)

2 hard-boiled eggs** (to serve)

Roasted sesame seeds (to garnish)

*Dealer's choice - I don't love julienning carrots, but to each their own!

**Omit the eggs obviously if you're fasting or vegan. (If you're vegan there are vegan kimchi options in some places, but it can be a bit of a search.)

Directions

1) Stir together the gochujang, vinegar, gochugaru, sesame oil, soy sauce, bouillon, sugar, and garlic to make your sauce and set it aside.

2) Prepare the buckwheat noodles according to the directions on the package, then drain and rinse well under cold water. Once they've chilled divide them between two bowls.

3) Divide the sauce from step 1, carrot, cucumber, and kimchi between the two bowls (there are plenty of pictures online if you need an idea of how to arrange things if that's a concern). Cut the hard-boiled eggs in half and divide the halves between the bowls as well.

4) Serve the noodles sprinkled with the sesame seeds, mix thoroughly when ready to eat, and enjoy!