Bibim guksu is Korean cold and spicy noodles. Sweet, tangy, and spicy all at the same time, this noodles is the one giving best refreshing taste on a hot day. Slice a few cucumbers and serve this on a hot day for a tasty and delicious noodle. Gochujang, Korean red chili paste, gives a nice kick to the dish. Add a couple more veggies and make a great noodle salad bowl.
I adapted the recipe from My Korean Kitchen. I added a little bit extra gochujang for our spice level. Also garnished with cilantro and green onions. They serve this noodles topped with cucumbers or egg. But you can a little bit of color and crunch and make a satisfying meal.
Traditionally, they make this wheat noodles. I have tried with wheat and buckwheat noodles. They are good with rice noodles too. Try with any kind of noodles that you have on hand. I have used vegan kimchi. Kimchi is pickled cabbage and radish but it will have fish sauce. If you look for vegetarian or vegan options, making it is easy or vegan kimchi is available in stores to buy.
This is my post for A-Z Noodles From Around the World theme, B- Bibim Guksu. I have chosen the theme - noodles from around the world for Srivalli's Blogging Marathon. This is the first month of the year we started the marathon for this series. Check here for Angel Hair Pomdoro I have shared for the same theme.
The original recipe says to add toasted sesame seeds in the sauce. But I added on top in the bowl. I guess it is totally your wish. But having the seeds is great and essential. It gives a great nutty flavor. Since this is served cool or cold, it is perfect to pack for lunch during summer. These are great for parties too.
I am also linking this to Happiness is Homemade, CookShareBlog, Thursday Favorite Things and Full Plate Thursday.
For the noodles
Noodles - 180 g
For the sauce
Gochujang - 2.5 tbsp
Honey - 1 tbsp
Brown sugar - 1 tbsp
Rice vinegar - 2 tbsp
Sesame oil - 1 tbsp
Soy sauce - 1 tbsp
Carrots - 3/4 cup, thin match sticks
Cucumber - 3/4 cup, match sticks
Red cabbage - 3/4 cup, thinly sliced
Lettuce or cabbage - optional
Vegan kimchi - 2-4 tbsp
Green onions - 1 or 2, sliced
Cilantro - 2 tbsp
Toasted sesame seeds - 1 tbsp
Cook the noodles according to package directions, drain, and rinse with cold water. Keep aside.
Mix the sauce ingredients and set aside.
In a serving bowl, add noodles, add veggies and sauce, garnish with green onions, cilantro, and toasted sesame seeds.