Ingredients with Measurements:
- 8 oz. dried somen noodles
- 1/2 cup gochujang (Korean red pepper paste)
- 1/4 cup rice vinegar
- 2 tbsp. sesame oil
- 2 tbsp. sugar
- 1 tbsp. soy sauce
- 2 cloves garlic, minced
- 1/2 cucumber, julienned
- 1/2 carrot, julienned
- 2 green onions, thinly sliced
- 2 tbsp. toasted sesame seeds
Special equipment needed: None
Step-by-step instructions:
1. Cook the somen noodles according to package instructions. Drain and rinse with cold water.
2. In a small bowl, whisk together the gochujang, rice vinegar, sesame oil, sugar, soy sauce, and garlic until smooth.
3. In a large bowl, toss the cooked noodles with the sauce until evenly coated.
4. Divide the noodles among serving bowls and top with the julienned cucumber, carrot, and green onions.
5. Sprinkle with toasted sesame seeds and serve.
15 minutes
5. Temperature: None
Serving size: 4
Nutritional information:
- Calories: 290
- Fat: 9g
- Carbohydrates: 45g
- Protein: 7g
- Sodium: 560mg
- Sugar: 10g
Substitutions for ingredients:
- Somen noodles can be substituted with any thin noodles, such as soba or vermicelli.
- Gochujang can be substituted with sriracha or another hot sauce.
- Rice vinegar can be substituted with apple cider vinegar or white vinegar.
- Sesame oil can be substituted with vegetable oil or canola oil.
- Sugar can be substituted with honey or maple syrup.
- Cucumber, carrot, and green onions can be substituted with any fresh vegetables of your choice.
Variations:
- Add cooked shrimp, chicken, or beef for a protein boost.
- Add sliced avocado for a creamy texture.
- Add chopped kimchi for a spicy kick.
- Use different types of noodles, such as udon or ramen.
Tips and tricks:
- Rinse the noodles with cold water after cooking to prevent them from sticking together.
- Make the sauce ahead of time and store it in the fridge for up to a week.
- Adjust the amount of gochujang to your desired level of spiciness.
- Use a mandoline or vegetable peeler to julienne the vegetables quickly and evenly.
Storage instructions:
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- This dish is best served cold, but if you prefer it warm, you can microwave it for 1-2 minutes or heat it up in a pan on the stove.
Presentation ideas:
- Serve the bibim guksu in individual bowls for a more elegant presentation.
- Garnish with extra sesame seeds and sliced green onions for added flavor and color.
Garnishes:
- Toasted sesame seeds
- Sliced green onions
- Chopped cilantro
- Sliced avocado
Pairings:
- Korean fried chicken
- Kimchi fried rice
- Steamed dumplings
- Korean beef bulgogi
Suggested side dishes:
- Korean vegetable pancakes (pajeon)
- Spicy Korean cucumber salad (oi muchim)
- Korean soybean sprout soup (kongnamul guk)
Troubleshooting advice:
- If the sauce is too thick, add a splash of water to thin it out.
- If the dish is too spicy, add more sugar or rice vinegar to balance out the heat.
- If the noodles are too sticky, rinse them with more cold water.
Food safety advice:
- Make sure to rinse the noodles with cold water to prevent bacteria growth.
- Store leftovers in the fridge and consume within 3 days.
Food history:
- Bibim guksu is a popular Korean dish that translates to "mixed noodles." It originated in the city of Jeonju and is typically served cold in the summer months.
Flavor profiles:
- Spicy, tangy, sweet, nutty
Serving suggestions:
- Serve with chopsticks and a spoon for mixing.
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Region: Korean