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.
Ingredients
Serves 4
For the noodles
Noodles - 180 g
Water
Salt
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
Assembly
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
Method
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.
Serve cold.
rajani says
The rainbow of colors in that bowl is so pleasing to the eye!
Harini R says
Wow! What a colorful blend of veggies and noodles. I am sure my kids will love these.
vaishali sabnani says
We love Korean food and it's always homemade! The salad bowl looks wonderful and very attractive. Super choice for the series.
Priya Srinivasan - I Camp in My Kitchen says
Thats a brilliant and colorful plate of food! healthy combination of noodles and fresh veggies! Very attractive!
Usha Rao says
Bibim guksu is so colorful and a great starter or a meal in itself. I have all the ingredients on hand and will make it for lunch today.
Narmadha says
Bibim guksu looks so attractive and colorful with veggies and noodles. I will finish the entire bowl in no time.