Korean Spring Vegetable Bibim Guksu

Korean · Spring · 25 min · Serves 2 · By Lesapor Test Kitchen

Perfect for a springtime meal, this cold noodle dish combines the freshness of seasonal vegetables with the vibrant flavors of Korean cuisine. Easy to prepare, it's an ideal choice for a light and healthy lunch or dinner.

Ingredients

  • 200 g somyeon noodles
  • 1 small cucumber, julienned
  • 1 medium carrot, julienned
  • 1/2 cup kimchi, chopped
  • 2 tablespoons gochujang
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 2 tablespoons toasted sesame seeds
  • 2 green onions, sliced
  • Flaky sea salt, to taste

Method

  1. Cook somyeon noodles according to package instructions. Drain and rinse under cold water to stop the cooking. Set aside.
  2. In a small bowl, whisk together gochujang, soy sauce, sesame oil, rice vinegar, and sugar until well combined.
  3. In a large bowl, combine the cooked noodles, cucumber, carrot, and chopped kimchi.
  4. Pour the sauce over the noodle and vegetable mixture. Toss until everything is evenly coated.
  5. Divide the noodles between two serving bowls. Garnish with toasted sesame seeds and sliced green onions. Season with flaky sea salt to taste.