Bibim Guksu

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• Step 1

  In a small bowl, combine gochugaru, soy sauce, fish sauce, sugar, minced garlic, sesame oil, and chopped kimchi. Stir until the sugar dissolves and the sauce turns a deep red color. Set aside — this will be your spicy noodle sauce.

  • 2 tbsp gochugaru (16 g)
  • 1 tsp soy sauce (5 g)
  • 1 tbsp fish sauce (15 g)
    (optional)
  • 2 tbsp sugar (25 g)
  • 1 tsp garlic, minced (3 g)
  • 2 tbsp sesame oil (28 g)
  • ½ cup kimchi, chopped (100 g)
• Step 2

  Bring a pot of water to a boil and cook the noodles according to the package directions until just tender. Drain and rinse under cold water to cool completely. In a large bowl, toss the noodles with the prepared spicy sauce, chives, and sliced Cheongyang pepper. Add the vinegar and mix again until everything is evenly coated.

  • 1 pack noodles (100 g)
  • 2 tbsp chives, chopped (10 g)
    (optional)
  • 1 cheongyang pepper, thinly sliced (30 g)
    (optional) (korean chili pepper)
  • 1 tbsp white vinegar (15 g)
• Step 3

  Transfer the noodles to a serving bowl and top with extra chives, Cheongyang pepper slices, and thin cucumber strips for crunch. Finish with a drizzle of sesame oil and, if you like, a sprinkle of sesame seeds. Serve chilled and enjoy right away.