Bibim Guksu (Spicy Cold Noodles)
A refreshing Korean cold noodle dish where thin somyeon or soba noodles are tossed in a sweet, tangy, and spicy gochujang dressing with crisp cucumber and a soft-boiled egg.
Ingredients
- 6 oz somyeon or thin soba noodles
- 2 tbsp gochujang (Korean chili paste)
- 2 tbsp rice vinegar
- 2 tsp soy sauce
- 2 tsp granulated sugar
- 2 tsp toasted sesame oil
- 1 clove garlic clove, minced
- 1 Persian or English cucumber, julienned
- 2 large eggs, soft-boiled, halved
- 2 tsp toasted sesame seeds
- as needed ice cubes
Instructions
-
1
Bring a pot of water to a boil. Cook 2 large eggs for 6 to 7 minutes for a jammy yolk, then transfer to an ice bath. Peel and halve when cool.
-
2
In the same pot, cook 6 oz somyeon or thin soba noodles according to package directions. Drain, then immediately rinse under cold running water, rubbing to remove starch. Transfer to ice cubes water for 1 minute to chill completely. Drain well.
-
3
In a small bowl, whisk together 2 tbsp gochujang (Korean chili paste), 2 tbsp rice vinegar, 2 tsp soy sauce, 2 tsp granulated sugar, 2 tsp toasted sesame oil, and 1 clove minced garlic clove until smooth.
-
4
Add the drained somyeon or thin soba noodles to a large bowl. Pour the sauce over and toss vigorously until every strand is well coated.
-
5
Divide into serving bowls. Top with 1 julienned Persian or English cucumber, the halved large eggs, and a sprinkle of 2 tsp toasted sesame seeds. Serve immediately.