Bibim Guksu

Ingredients

• 400g somyeon (thin wheat noodles)
• 1 cucumber, julienned
• 1 small carrot, julienned
• 1 cup chopped kimchi, plus 2 tbsp kimchi juice
• 2 hard-boiled eggs, halved
• 2 scallions, sliced
• 2 tsp sesame seeds
• 5 tbsp gochujang
• 1 tbsp gochugaru
• 2 tbsp soy sauce
• 3 tbsp rice vinegar
• 2 tbsp sugar or plum syrup
• 2 tsp minced garlic
• 2 tbsp sesame oil

Before you cook

• Julienne the cucumber and carrot.
• Mix the gochujang, gochugaru, soy sauce, rice vinegar, sugar, garlic, and sesame oil together in a bowl until smooth.

Steps

1. Bring a large pot of water to a boil and cook the noodles for 3 to 4 minutes, just until tender.
2. Drain the noodles immediately and rinse them under cold running water, rubbing them gently with your hands to remove the surface starch.
3. Drain the noodles thoroughly, without letting them sit.
4. Toss the noodles immediately with the prepared sauce and the kimchi juice.
5. Divide the sauced noodles between bowls.
6. Top each bowl with cucumber, carrot, chopped kimchi, half a boiled egg, scallions, and sesame seeds.
7. Serve immediately while cold.