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Kimchi Bibimguksu

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Growing up, our house was always stocked with jars of kimchi. We had many different varieties too, so there was a dedicated kimchi fridge in the garage. Back then, it wasn’t a popular food item as it is today, so it’s pretty exciting to see kimchi being served in many restaurants.

Today, I’d like to share a traditional Korean noodle recipe, Kimchi Bibimguksu. (Bibimguksu literally translates to, mixed noodles.) This cold noodle dish is tangy, sweet, and spicy. Since no two kimchi or gochujang sauce are alike, you may have to add more or less sugar and vinegar, and taste as you go. This recipe can be easily doubled, and the sauce can be made a day in advance and stored in the fridge.

Kimchi Bibimguksu – Spicy Cold Noodles with Kimchi
Serves 2

the sauce

  • 1 cup chopped Napa kimchi
  • 1/4 cup kimchi juice (liquid from the kimchi)
  • 2 tablespoons Gochujang (found in Korean or most Asian grocery stores.)
  • 3 teaspoons sugar (or more)
  • 2 tablespoons rice wine vinegar (or more)
  • 1 tablespoon sesame oil

the noodles

  • 2 bunches of Somen noodles

the garnish

  • 1/2 English cucumber, julienned
  • 1 hard boiled egg, cut in half
  • 1/4 cup microgreens (optional)
  • 1 tablespoon sesame seeds

Instructions:
Combine kimchi, kimchi juice, gochujang, sugar, rice wine vinegar, and sesame oil in a medium bowl. Add more sugar or vinegar to desired taste. Mix well and set aside.

Add noodles to a large pot of boiling water, and cook until cooked through. Noodles should be chewy and soft, (average time about 2-3 minutes). When the noodles are done, strain and rinse them in cold water. Once the noodles are cool and the water has drained, divide into two bowls. Divide kimchi sauce mixture and pour on top of noodles.

For the garnish, add julienned cucumber, egg, microgreens, and sesame seeds on top. Mix together and enjoy!

bibimguksu2OLYMPUS DIGITAL CAMERAOLYMPUS DIGITAL CAMERAOLYMPUS DIGITAL CAMERA{ All images by Nancy Cho }


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