Bibim Guksu
Cold thin wheat noodles, tangy-spicy gochujang sauce, cucumber and egg.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
The cold-water rinse on the noodles is non-negotiable - it stops cooking AND tightens the starch so each strand stays slippery and chewy. Warm bibim guksu is a different (worse) dish.
Ingredients
Everything below makes 2 servings.
- 6 ozsomyeon (thin wheat noodles)
- 2 tbspgochujang
- 1 tspgochugaru (Korean chile flakes)
- 1 tbspsoy sauce
- 2 tbsprice vinegar
- 1 tbspsugar
- 1 tbsptoasted sesame oil
- 2garlic clovesgrated
- ½english cucumberjulienned
- ½carrotjulienned
- 1scallionssliced
- 2large eggs
- 1 tsptoasted sesame seedstoasted
- 1 sheetnori (seasoned)torn into strips
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 531calories
- 21gprotein
- 75gcarbs
- 17gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Whisk gochujang and gochugaru and soy and rice vinegar and sugar and sesame oil and garlic for the sauce.
- Julienne cucumber and carrot. Slice scallions. Tear nori.
Boil eggs
Place eggs in small saucepan, cover with cold water. Bring to boil, cook 8 min for jammy yolk. Transfer to ice bath; peel; halve.
8 min · hands offBoil noodles
Bring small pot of water to boil. Add somyeon; cook 3-4 min stirring (they break easily). Drain, rinse under COLD running water 30 sec until ice-cold and slippery. Drain hard.
4 min · hands onToss
In a large bowl, toss noodles with the gochujang sauce until every strand is coated red. Add cucumber and carrot; toss once more.
1 min · hands onPlate
Divide into 2 bowls. Top each with halved egg, scallion, toasted sesame seeds, nori strips.
2 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Press and dice 6 oz extra-firm tofu, pan-fry in sesame-soy 3 min. Adds about 5 minutes.
Skip egg and tofu - sauce and cucumber is plenty. Saves about 5 minutes.
Add kimchi alongside.
What keeps
Cold noodle dish - assemble and eat. Sauce keeps 5 days fridge, perfect for solo lunches; boil fresh noodles to order.
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