Korean spicy noodles (bibim guksu)

Step by Step

Step 1

For the gochujang sauce, crush the sesame seeds using a pestle and mortar or spice grinder. In a small bowl, use a fork to combine the remaining sauce ingredients; add the crushed sesame seeds, mix well until smooth, then set aside.

Step 2

Bring a large pan of water to the boil and cook the noodles according to pack instructions, stirring frequently. Once cooked, drain the noodles and rinse under cold water to cool completely. Drain well and toss with the sesame oil to prevent sticking; set aside. Bring a second pan of water to the boil and cook the eggs for 9 minutes, then drain and run under cold water. Once the eggs are cool enough to handle, peel and set aside.

Step 3

Tip ½ of the cold noodles into a serving bowl and spoon ½ of the gochujang sauce over them. Pile up ½ of the cucumber, pear, kimchi, carrot and red cabbage, then repeat with the remaining noodles, sauce and vegetables. Cut the eggs in ½ and arrange on top. Sprinkle over the torn nori and sesame seeds. Mix everything together with a spoon and chopsticks (bibim means ‘mixed’ in Korean) and enjoy!

Ingredient

Cucumber

1 1
Red cabbage

0.25 0.25
Garlic

1 clove/s 1 clove/s
British blacktail medium free range eggs

2 2
Soy sauce

1 tsp 1 tsp
Caster sugar

1 tbsp 0.5 fl. ozs
Carrot

0.5 0.5
Toasted sesame oil

1 tbsp 0.5 fl. ozs
Rice vinegar

2 tbsp 1 fl. ozs
Conference pears

1 1
Seasme seeds

2 tbsp 1 fl. ozs
Toasted sesame oil

1 tsp 1 tsp
Cooks’ ingredients gochujang chilli paste

4 tbsp 2 fl. ozs
Soba noodles

250 grams 0.55 lbs
Kimchi

60 grams 0.13 lbs
Sushi nori

1 1

Korean spicy noodles (bibim guksu)

Summary

Step by Step

Step 1

Step 2

Step 3

Ingredient

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