Bibim Guksu

🔥 Prep

• Measure out 200 g of thin wheat noodles and set aside.
• Roughly chop 100 g of kimchi into bite-sized pieces.
• Thinly slice half a cucumber (0.5 pcs) into julienne strips.
• Measure 1 tbsp of gochujang, 1 tbsp of sugar, and 1 tsp of sesame oil into a small bowl.

🔥 Cook

• 1. Bring a pot of water to a rolling boil over high heat, then add the 200 g noodles and cook for 4-5 minutes until al dente, stirring occasionally.
• 2. Drain the noodles in a colander and rinse under cold running water for 30 seconds to stop cooking, then drain well.
• 3. In a large mixing bowl, combine the measured gochujang, sugar, and sesame oil; stir until the sugar dissolves and the sauce is smooth.
• 4. Add the cooled noodles to the sauce and toss thoroughly to coat evenly.
• 5. Fold in the chopped kimchi and julienned cucumber, mixing for 1 minute until the ingredients are evenly distributed.
• 6. Taste and adjust seasoning if needed, adding a pinch more sugar or gochujang if desired.
• 7. Transfer the bibim guksu to serving plates or bowls.

🔥 Serve

• Garnish with a drizzle of extra sesame oil and a sprinkle of toasted sesame seeds if desired.
• Serve cold or at room temperature alongside Korean side dishes such as pickled radish (danmuji) or a simple lettuce salad.
• Optional: add a boiled egg half or sliced beef for extra protein.