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Bibim Guksu (Cold Noodle Salad)

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.