Bibim guksu is a cold noodle dish that is usually made with thin wheat flour noodles (somyeon) or buckwheat noodles (memil guksu). The noodles are typically mixed in a sweet and sour gochujang sauce along with crisp fresh vegetables. You can toss it all together before serving, or arrange everything in a serving bowl so it can be mixed at the table. The latter allows each person to adjust the amount of sauce to his or her liking.

As with its rice counterpart, bibimbap, this is a very versatile dish. A simple version I recall from my childhood is made only with sliced kimchi and fresh cucumbers. I added red cabbage and lettuce here to create a nice combination of colors, flavors and textures. Carrots, scallions, kkaennip (perilla leaves) or colorful bell peppers would be excellent additions as well. This spicy, cold noodle dish is perfect for warm days.

2 servings

Ingredients:

● 8 ounces buckwheat (memil guksu) or thin wheat flour noodles (somyeon)

● 1 small cucumber, julienned

● 3 to 4 red cabbage leaves, thinly sliced

● 3 to 4 lettuce leaves, thinly sliced

● 1/2 cup thinly sliced kimchi

● 1 boiled egg, cut in half

Sauce:

● 3 tablespoons gochujang (red chili pepper paste)

● 1 tablespoon gochugaru (red chili pepper flakes)

● 1 teaspoon hot mustard paste (gyeoja) ― optional

● 2 tablespoons sugar (or honey or corn syrup)

● 2 tablespoons rice vinegar (or apple cider vinegar)

● 1 tablespoon soy sauce

● 1 tablespoon sesame oil

● 1 teaspoon sesame seeds

● 1/2 teaspoon minced garlic

Mix all sauce ingredients, and keep it cool in the fridge.

Prepare the vegetables, and keep them cool in the fridge, too, or in ice water (drain before using).

Bring a medium pot of water to a boil. Cook the noodles according to the package instructions. Drain quickly and shock in icy cold water to stop cooking. Drain and rinse in icy cold water again until the noodles are very cold. Make two one-serving size mounds. Place the mounds in a colander to drain.

Place the noodles in the middle of the serving bowl and nicely arrange the vegetables over the noodles. Top with half a boiled egg. Drop a few ice cubes so the noodles can stay cool while eating. The sauce can be served on top or separately.

By Ro Hyo-sun

For more recipes visit www.koreanbapsang.com.