Bibim Guksu by Ryu Soo Young from Pyunstaurant
This spicy Korean bibim guksu recipe features cold noodles tossed in a sweet and tangy gochujang sauce with crisp pickled cucumbers and onions for a quick and refreshing meal shared by Ryu Soo Young on the Korean TV show Pyunstaurant
Servings: 3 servings
Ingredients
- 3 servings of somyeon (Korean wheat flour noodles) about 12 ounces
Cucumber and Onion Salad
- ¼ onion sliced
- ½ english cucumber sliced
- ½ Tbsp sugar (original 1 Tbsp)
- 2 Tbsp vinegar
- Pinch of salt
Sauce
- 3 Tbsp gochugaru (original 2 Tbsp)
- 2 Tbsp roasted sesame seeds
- 2 Tbsp sugar (original 4 Tbsp)
- 4 Tbsp vinegar
- 4 Tbsp sesame oil
- 5 Tbsp soy sauce (original 6 Tbsp)
- 1 Tbsp ketchup
- 1 ½ Tbsp gochujang (original 1 Tbsp)
- 1/2 Tbsp minced garlic
- 4 Tbsp from onion and cucumber pickled liquid
Instructions
- Thinly slice the onion and cucumber, using a mandoline for the cucumber if available. Add them to a medium bowl along with the sugar, vinegar, and a pinch of salt. Mix well and set aside to pickle while you prepare the other components.*Liquid will form in the bowl of the cucumber and onion pickling. Add this pickled liquid into sauce.
- In a small bowl, combine all the sauce ingredients, including the pickling liquid from the cucumber and onion. Mix well until smooth and fully incorporated. Taste and adjust if needed.
- Bring a medium pot of water to a rolling boil. Add the somyeon and cook according to the package instructions.Tip: For chewier noodles, add 1 cup of cold water each time the water comes back to a boil, repeating this 2–3 times during cooking.
- Drain the noodles and rinse thoroughly under cold running water, gently rubbing them between your hands.
- Place the cold noodles in a bowl. Top with the cucumber and onion salad.Add about 8-9 Tbsp of sauce on to the noodles. Add more as needed. Toss well with chopsticks until evenly coated.Serve immediately
