Spicy mixed noodles Bibimguksu 비빔국수

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Ingredients



  • Thin noodles (somyeon),
  • cucumber
  • egg 
  • kimchi and kimchi juice
  • sugar
  • hot pepper paste
  • garlic
  • vinegar 
  • sesame seeds
  • sesame oil.

Directions 

Add ½ cup chopped kimchi, ⅓ cup kimchi juice, 1 clove of minced garlic, 1 ts sugar, ¼ cup hot pepper paste, 2 ts sesame oil, 1 or 2 ts vinegar, and 1 tbs roasted sesame seeds to a mixing bowl. Mix well with a wooden spoon.

Hardboil an egg, cut it in half, and set it aside.
Cut about ½ cup worth of cucumber into matchsticks and set aside.

Cook noodles:


Add about  7 oz (200 grams) of noodles into a pot of boiling water. Stir them with a spoon to prevent them from sticking together. Close the lid.
A few minutes later, they’ll start boiling over. Open the lid and stir the noodles. Cook a few minutes more with the lid open until they are cooked well.
*tip: You can tell if they are cooked by tasting one or two. The noodles are very hot, so add a few noodles to a small bowl of cold water to cool them down before tasting. The noodles should be chewy and soft.
When the noodles are cooked, rinse them in cold water couple of times, strain them, and set aside. The noodles will expand and lose their chewiness as time passes, so the noodles should always be cooked last in this recipe, and then eat right away.
Put each portion of noodles on a serving plate and add the seasoning mix on top. Add cucumber and egg and serve.

One change that I would suggest when making this for a big group is that instead of preparing each dish separately, you can mix all of the noodles, seasoning mix, and cucumber together in a big bowl. Then portion some out for each person, adding some egg on top

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