Bibim Guksu Breakfast Bowl (Cold Spicy Noodles)

Ingredients

• 8 oz Somyeon Noodles (thin wheat noodles)
• 1 medium Cucumber, julienned
• 1/2 medium Carrot, julienned
• 1 cup Kimchi, chopped
• 2 large Hard-Boiled Eggs, halved
• 4 tablespoons Gochujang (Korean chili paste)
• 4 tablespoons Rice Vinegar
• 2 tablespoons Sugar
• 2 tablespoons Sesame Oil
• 1 tablespoon Soy Sauce
• 1 clove Garlic, minced
• 1 tablespoon Sesame Seeds

Instructions

1. 1Bring a large heavy-bottomed pot of water to a rolling boil. Add the 8 oz Somyeon Noodles and cook for 3-5 minutes, or until tender but still slightly firm to the bite. Drain the noodles immediately in a colander and rinse them thoroughly under cold running water to stop the cooking and remove excess starch. Drain them very well.
2. 2While the noodles are cooking, prepare the bibim sauce. In a large mixing bowl, combine the 4 tablespoons Gochujang, 4 tablespoons Rice Vinegar, 2 tablespoons Sugar, 2 tablespoons Sesame Oil, 1 tablespoon Soy Sauce, and 1 clove minced Garlic. Whisk everything together until the sauce is smooth and well combined.
3. 3Add the drained noodles to the large mixing bowl with the bibim sauce. Add the 1 medium julienned Cucumber, 1/2 medium julienned Carrot, and 1 cup chopped Kimchi to the bowl. Toss everything together gently but thoroughly, ensuring the noodles and vegetables are evenly coated with the sauce.
4. 4Divide the sauced noodle mixture among four serving bowls. Arrange the noodles and vegetables evenly in each bowl.
5. 5Place the 2 halved Hard-Boiled Eggs on top of the noodles in each bowl. Sprinkle the 1 tablespoon Sesame Seeds over the top of each serving.
6. 6Serve the Bibim Guksu cold immediately.

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