BIBIMGUKSU

BIBIMGUKSU

#SIAintheKitchen

It might be just a touch chilly outside but there’s something that’s just so addictive about bibimguksu.

Traditionally a summer dish, this sweet and spicy noodle dish is humble and it only requires a few ingredients that might just be lying in your fridge. Gochujang, rice vinegar, kimchi, sesame oil, soy sauce and honey make the base of the sauce. It’s quite thick and when mixed in, the women noodles begin to soak up the flavour right away and coats each slippery noodle perfectly. In addition to that, it’s topped with cool, julienned cucumber, sesame seeds and a hard-boiled egg. It’s as simple as that.

Too chilly to have in the wintertime? Pair it off with a nice hot soup or some marinated and grilled kalbi - it provides the perfect accompaniment.

BIBIMGUKSU - serves 4

• 150g somen noodles

Sauce

• 2/3 cup gochujang

• 1/3 cup kimchi with brine

• 4 cloves garlic

• 2 tbsp rice vinegar

• 2 tsps toasted sesame oil

• 1 tsp gochugaru

• 2 tbsp soy sauce

• 1/3 cup honey

Garnish

• 2 tbsp toasted sesame seeds

• 1/2 cucumber, de-seeded and julienned

• hard-boiled eggs, as needed

• lettuce, chopped (optional)

• carrot, julienned (optional)

1. In a pot of boiling water, cook the women according to packaged directions until al dente, about 5 minutes. Drain and set aside.

2. While the noodles are cooking, create the sauce by combining and whisking all of the ingredients together until smooth.

3. Mix the noodles and sauce together. The women noodles should be completely coated in sauce and should appear red in colour.

4. Garnish with your choice of toppings - sesame seeds, cucumber, and a hardboiled egg.