Lunch · 20 min · korean

Bibim Guksu

Somyeon noodles does the heavy lifting here, with gochujang rounding it out. A Korean lunch that takes 20 minutes, start to finish.

Ingredients

• 8 oz dry Somyeon noodles
• 2 tbsp Gochujang
• 1 tbsp Sugar
• 2 tbsp Rice vinegar
• 1 tbsp Soy sauce
• 1 tbsp Sesame oil
• 1/2 Cucumber
• 1/2 cup Vegan kimchi
• 2 Eggs
• 1 tsp Sesame seeds

Steps

1. Whisk the gochujang, sugar, vinegar, soy sauce, and sesame oil into a glossy red sauce; taste it — it should be bold enough to season a whole bowl of plain noodles.
2. Cook the noodles in plenty of boiling water for 3-4 minutes, then rinse under cold water and drain very well; dry noodles grab sauce, wet noodles dilute it.
3. Toss the noodles with the sauce using tongs or gloved hands until every strand is evenly red.
4. Let the dressed noodles sit 2 minutes — they absorb the sauce and the flavor deepens noticeably.
5. Top with cucumber, kimchi, and halved eggs, finish with sesame seeds, and serve cold — bibim guksu is summer in a bowl.

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