Pasta
Bibim guksu, spicy cold noodles (South Korea)
- Preparation time
- 20 min
- Servings
- serves 2
Ingredients
- Wheat noodles — to buy200 g
- Korean chili paste (gochujang) — to buy2 tbsp
- Vinegar — to buy2 tbsp
- Sugar — to buy1 tbsp
- Cucumber — to buy1/2
- Egg — to buy1
Preparation
Bring a pot of water to a boil, cook the wheat noodles following the pack instructions (usually 3-4 minutes), then drain and rinse thoroughly under cold water (ice water if you can) while gently rubbing them between your hands: this gives them their signature cold bite and washes off the extra starch.
In a bowl, mix the gochujang, vinegar and sugar until smooth: taste it, it should be spicy, tangy and lightly sweet all at once — add more sugar if it's too sharp, or more vinegar if it's too sweet.
Boil the egg for 9-10 minutes for a fully set yolk, then plunge it into cold water before peeling and cutting it in half.
Cut the cucumber into thin strips.
Drain the cold noodles well, shaking them in the colander (extra water would dilute the sauce), then toss them with the sauce until well coated.
Plate in individual bowls, top with the cucumber and egg halves, and serve immediately, nice and cold.