Bibim Guksu (Spicy Cold Noodles)

Ingredients

• 8 oz Thin wheat noodles (somyeon) or rice noodles
• 1 medium Cucumber, julienned
• 1/2 medium Carrot, julienned
• 1 cup Kimchi, chopped
• 2 cups Lettuce, shredded
• 3 tbsp Gochujang (Korean chili paste)
• 2 tbsp Rice vinegar
• 1 tbsp Soy sauce (gluten-free)
• 1 tbsp Sugar
• 1 tbsp Sesame oil
• 1 clove Garlic, minced
• 1 tsp Sesame seeds

Instructions

1. 1Fill a large pot with at least 4 quarts (3.8 liters) of water and bring it to a rolling boil over high heat (212°F / 100°C). Add the 8 oz of thin wheat noodles (somyeon) or rice noodles and cook for 5 to 10 minutes, stirring occasionally, until the noodles are tender but still have a slight chew.
2. 2Drain the noodles immediately into a colander. Rinse the drained noodles under cold running water for 1 to 2 minutes, tossing them gently, until they are completely cool to the touch and any excess starch is removed. Drain the noodles again very thoroughly, pressing out any remaining water, and set aside.
3. 3In a large mixing bowl, combine the 3 tbsp of gochujang (Korean chili paste), 2 tbsp of rice vinegar, 1 tbsp of soy sauce (gluten-free), 1 tbsp of sugar, 1 tbsp of sesame oil, and 1 minced clove of garlic. Whisk these ingredients together vigorously for 1 minute until the sauce is smooth and uniform.
4. 4Add the cooled and thoroughly drained 8 oz of thin wheat noodles (somyeon) or rice noodles to the large mixing bowl with the prepared sauce. Also add the 1 medium cucumber, julienned; the 1/2 medium carrot, julienned; the 1 cup of kimchi, chopped; and the 2 cups of lettuce, shredded.
5. 5Using a pair of tongs or two large spoons, gently toss all the ingredients in the bowl together for 1 to 2 minutes. Continue tossing until the noodles and all the vegetables are evenly coated with the spicy sauce.
6. 6Divide the Bibim Guksu evenly among four serving bowls. Sprinkle 1 tsp of sesame seeds over the top of the noodles in each bowl just before serving.

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