NOODLES

• 180g/6.3 ounces dried buckwheat noodles (or soba noodles)

SALAD OPTIONS

• 2 lettuce leaves (40g/ 1.5 ounces), thinly sliced
• 1/4 red cabbage (140g / 5 ounces), thinly sliced
• 1/2 small cucumber (60g / 2 ounces), julienned
• 1/3 small carrot (40g / 1.4 ounces), julienned
• (optional) 60g / 2 ounces red radish, julienned  
• (optional) a few snow pea sprouts
• 2 Tbsp kimchi, cut into thumbnail size

BIBIM SAUCE (MIX THESE IN A BOWL)

• 2 Tbsp gochujang (Korean chili paste)
• 2 Tbsp rice vinegar
• 1 Tbsp soy sauce
• 1 Tbsp honey
• 1 Tbsp brown sugar
• 1 Tbsp sesame oil
• 1 Tbsp toasted sesame seeds

HOW TO MAKE BIBIM GUKSU

1. Boil the noodles in rolling boiling water following the package instructions. (I boiled mine for 3 mins.) Drain the noodles and run some cold water over the noodles to cool them down. Drain.

2. Place the noodles in a large serving bowl and add the salad ingredients and sauce. Serve.

3. Mix all ingredients well with chopsticks and indulge.