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From @Pick Up Limes

Korean Cold Noodle Salad (Bibim Guksu)

20 min · Serves 2

20 mintotal
15 minhands on
6steps
2servings

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Ingredients

For the sauce

  • 2 tbsp gochujang (Korean chili paste)
  • 1 tbsp gochugaru (Korean chili flakes)
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp maple syrup or rice syrup
  • 1 tbsp toasted sesame oil
  • 1 tbsp toasted sesame seeds
  • 1 clove garlic, minced

For the noodles and salad

  • 150 g somyeon (thin wheat noodles)
  • 1/2 cup shredded cabbage
  • 1/2 cup cucumber, julienned
  • 1/2 cup carrot, julienned
  • 1/3 cup cooked edamame
  • 1/4 cup kimchi, chopped
  • Green onions, sliced (for garnish)

Method

For the sauce

  1. In a small bowl, whisk together the gochujang, gochugaru, soy sauce, rice vinegar, maple syrup, sesame oil, sesame seeds, and minced garlic until smooth.

For the noodles and salad

  1. Bring a pot of water to a boil and cook the somyeon noodles according to package instructions, about 3–4 minutes.

  2. Drain the noodles and rinse them under cold running water until completely chilled, then drain well.

  3. In a large bowl, combine the chilled noodles with the shredded cabbage, cucumber, carrot, edamame, and kimchi.

  4. Pour the sauce over the noodles and vegetables, then toss well to coat.

  5. Portion into bowls and garnish with extra green onions and sesame seeds before serving.

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