Chewy thin noodles in a spicy, sweet, and refreshing kimchi-based sauce with crisp vegetables.

Kimchi Bibim Guksu - Kimchi Mixed Noodles

Serves 2 heartily

This is the perfect quick meal. Lots of vegetables, super flavorful sauce and a hefty portion of thin noodles to fill you up. It’s light but filling, spicy but sweet and fun to eat. In my opinion, the keys to a really good kimchi bibim guksu are well-fermented kimchi and a hefty topping of sesame seeds. Their nutty crunch adds a beautiful fragrance and richness to the whole dish. I like to add chili garlic sauce for a super injection of heat and garlic to my sauce along with julienned apple or asian pear for a balance of bright sweetness without adding too much additional sugar. I add lettuce to my kimchi bibim guksu to lighten and bulk out the dish but it is optional.

Ingredients

Sauce

290g (1.5 c) well-fermented kimchi, julienne

100g (1/2 medium) apple or asian pear, skin on, finely julienne

5g (1 t) ginger, minced

2 garlic cloves, minced

2 scallions

    White and light green, minced

     Green tops, sliced on a bias and reserved for finishing

3 T kimchi brine

2 T gochujang

2 T vinegar

2 T sesame oil

1.5 T sugar

1.5 T yondu or soy sauce

1 T chili garlic sauce – optional

1 T maesil

2 t mirin

2 t soy sauce

1-2 t gochugaru

0.25 t ground black pepper

Pinch of kosher salt

Finishing

2 eggs, boiled

250-300g (about 7 – 8 oz) somen noodles

100g (2 large handfuls) soybeans - optional

2 T toasted sesame seeds, crushed

1 cucumber, finely julienne

60g (1/8 lb) lettuce, torn into large pieces - optional

Recipe Know-how

1.      In a medium mixing bowl, combine the sauce ingredients mixing well to combine.

• Allow to sit for 5 minutes.

Continue to Step 2 while waiting.

• Taste and adjust seasoning as desired.

• Refrigerate until needed.

2.      Bring a large pot of water to a boil.

• Cook the eggs to your desired temperature.

Traditionally the eggs are hard boiled.

• Remove from the water to a bowl of cold water and peel.

• Reserve peeled eggs in the refrigerator until needed.

• Return the water to a boil.

• Add the noodles and soybean sprouts, cook according to the noodle package directions.

• Drain and rinse under cold water.

• Allow noodles to drain for 2 minutes, shaking them in the strainer periodically to remove extra water.

3.      Place drained noodles into a large mixing bowl.

• Add all of the sauce and using your hands, toss to coat the noodles well and mix through the sauce.

• Place a bed of lettuce into large serving bowls.

• Top with a portion of the mixed noodles, cucumber, sliced eggs, scallion greens and sesame seeds.

4.      Serve mixing the ingredients all together before eating.