Korean spicy noodles (bibim guksu)

Name: Korean spicy noodles (bibim guksu)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 250 grams soba noodles; 1 tsp toasted sesame oil; 2 british blacktail medium free range eggs; 1 cucumber; 1 conference pears; 60 grams kimchi; 0.5 carrot; 0.25 red cabbage; 1 sushi nori; 1 seasme seeds; 2 tbsp seasme seeds; 4 tbsp cooks’ ingredients gochujang chilli paste; 1 tsp soy sauce; 2 tbsp rice vinegar; 1 tbsp caster sugar; 1 tbsp toasted sesame oil; 1 clove/s garlic

Prep: 20 minsCook: 15 mins

Prep

20 mins

Cook

15 mins

Servings

Difficulty

Medium

Dairy-FreeVegetarianNut-Free

(0)

Here's my go to recipe when I'm craving something spicy and satisfying but don't have much time. Bibim guksu comes together in just 35 minutes total, making it perfect for a quick weeknight dinner without sacrificing flavor. The star of the show is gochujang, that fiery red chili paste that not only brings serious heat but also contains probiotics that are great for your digestive health. What I love most about this dish is how forgiving it is: you can swap in whatever vegetables you have on hand, making it incredibly budget friendly. The combination of chewy noodles, cool crispy vegetables, and that punchy spicy sauce creates the most addictive comfort bowl.

Ella x

Ingredients

Servings:

250 gramssoba noodles(pack soba noodles)
1 tsptoasted sesame oil
2british blacktail medium free range eggs
1cucumber(cucumber, cut into matchsticks)
1conference pears(conference pear, peeled and finely sliced)
60 gramskimchi(kimchi, chopped)
½carrot(carrot, peeled and cut into matchsticks)
¼red cabbage(red cabbage, thinly sliced)
1sushi nori(sheet of nori, torn into 2.5cm pieces, to serve)
1seasme seeds(Sesame seeds, to serve)
2 tbspseasme seeds(sesame seeds, toasted)
4 tbspcooks’ ingredients gochujang chilli paste
1 tspsoy sauce
2 tbsprice vinegar
1 tbspcaster sugar
1 tbsptoasted sesame oil
1 clove/sgarlic(garlic, crushed)

Detail level

Instructions

1
For the gochujang sauce, crush the sesame seeds using a pestle and mortar or spice grinder. In a small bowl, use a fork to combine the remaining sauce ingredients; add the crushed sesame seeds, mix well until smooth, then set aside.
2
Bring a large pan of water to the boil and cook the noodles according to pack instructions, stirring frequently. Once cooked, drain the noodles and rinse under cold water to cool completely. Drain well and toss with the sesame oil to prevent sticking; set aside. Bring a second pan of water to the boil and cook the eggs for 9 minutes, then drain and run under cold water. Once the eggs are cool enough to handle, peel and set aside.
3
Tip ½ of the cold noodles into a serving bowl and spoon ½ of the gochujang sauce over them. Pile up ½ of the cucumber, pear, kimchi, carrot and red cabbage, then repeat with the remaining noodles, sauce and vegetables. Cut the eggs in ½ and arrange on top. Sprinkle over the torn nori and sesame seeds. Mix everything together with a spoon and chopsticks (bibim means ‘mixed’ in Korean) and enjoy!

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