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Bibim Guksu

INGREDIENTSInstructions

Ingredients

  • 6 oz. somyeon (thin wheat flour noodles)
  • 1/2 cup cucumber zoodles or slices
  • 2 soft-boiled or hard-boiled eggs, halved
  • 1 tbsp. roasted sesame seeds

For the Sauce:

  • 3 tbsps. gochujang (Korean chili paste)
  • 2 tbsps. rice vinegar
  • 1 tbsp. granulated sugar
  • 1 tbsp. soy sauce
  • 1 tbsp. sesame oil
  • 1 garlic clove, minced

Instructions

  1. Add Cleveland Kitchen Classic Kimchi, minced garlic, sugar, gochujang, sesame oil, soy sauce, and rice vinegar to a mixing bowl. Mix well and set aside.
  2. Cook the noodles by following directions on the package. When done, rinse and stir them with a spoon to prevent them from sticking together.
  3. Divide noodle portions and add the Kimchi mixture on top. Add cucumber, roasted sesame seeds and egg.
  4. Serve & Enjoy!

Notes

The somyeon (thin wheat flour noodles) will expand and lose their chewiness as time passes, so the noodles should always be cooked last.

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