Perfect for the hot Malaysian weather, bibim guksu is a traditional Korean cold noodle dish made with very thin wheat flour noodles called somyeon and topped with various julienned vegetables. A combination of spicy (from the gochujang), sweet (from the honey and sugar) and sour (from the vinegar) flavours. Sesame oil is essential as it enhances the richness of its flavour.
And best of all, it is healthy, appetizing and delicious at the same time.
Preparation time: 15-20 minutes
Cooking time: 3-4 minutes
200g Japanese soba noodles (or somyeon)
2 carrots, julienned
1 cucumber, julienned
2 pears, julienned
1 1/2 tbsp gochujang (red pepper paste)
4 tbsp soy sauce
8 tbsp balsamic vinegar
2 tbsp honey
1-2 tbsp brown sugar
2 tbsp sesame oil
2-3 tbsp of lightly toasted sesame seeds
3 eggs, boiled and peeled
1. Bring a pot of water to boil and cook the soba noodles for 3-4 minutes until al dente.
2. Drain the noodles in a colander and immerse in cold water / ice water for 1 minute. Drain well.
3. To prepare the sauce for the noodles, mix the gochujang, soy sauce, balsamic vinegar, honey, brown sugar, sesame oil and sesame seeds in a big serving bowl.
4. Place the cold noodles into the serving bowl and mix until coated with sauce evenly.
5. Top the noodles with the julienned carrots, cucumber and pear and garnish with a hard boiled egg.
6. Mix the noodles and vegetables well and serve with a side dish of kimchi.
This is definitely on par (if not, better) than what we've had at Ko Hyang.