Bibim Guksu (Spicy Mixed Noodles)

Ingredients

• 8 oz Dried somyeon noodles
• 3 tablespoons Gochujang (Korean chili paste)
• 2 tablespoons Rice vinegar
• 1 tablespoon Soy sauce
• 1 tablespoon Sesame oil
• 1 tablespoon Sugar
• 1 clove Garlic, minced
• 0.5 cup Cucumber, julienned
• 0.5 cup Carrot, julienned
• 0.5 cup Kimchi, chopped
• 1 tablespoon Sesame seeds
• 0.5 teaspoon Cornstarch

Instructions

1. 1Bring 8 cups of water to a rolling boil in a large heavy-bottomed pot over high heat (approximately 212°F / 100°C). Add the 8 oz of dried somyeon noodles to the boiling water. Cook for 3-4 minutes, stirring occasionally, until the noodles are tender but still firm to the bite. Drain the noodles immediately using a colander, then rinse them thoroughly under cold running water until completely cool to stop the cooking process and remove excess starch. Set the cooled noodles aside in the colander to drain any remaining water.
2. 2In a large mixing bowl, combine the 3 tablespoons of gochujang, 2 tablespoons of rice vinegar, 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of sugar, and the 1 clove of minced garlic. Whisk these ingredients together until they are thoroughly combined and the sugar has dissolved, forming a smooth sauce base.
3. 3Add the 0.5 teaspoon of cornstarch directly to the sauce base in the large mixing bowl. Whisk vigorously for 1-2 minutes until the cornstarch is fully incorporated and the sauce appears smooth with no visible lumps.
4. 4Add the cooked and cooled 8 oz of somyeon noodles, the 0.5 cup of julienned cucumber, the 0.5 cup of julienned carrot, and the 0.5 cup of chopped kimchi to the bowl with the prepared sauce. Using tongs or two large spoons, gently toss all the ingredients together until the noodles and vegetables are evenly coated with the spicy sauce.
5. 5Sprinkle the 1 tablespoon of sesame seeds over the mixed noodles just before serving. Serve immediately, or chill the dish for 10 minutes in the refrigerator to enhance the cold noodle experience.

Substitutions

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