A cool summer dish, Bi Bim Guksu is a noodle based version of Bi Bim Bap. Fantastic for those hot summer days when you just do not want to cook anything complex or time consuming on the stove top.
Total Time: 30 minutes
memil guksu (buckwheat noodles/soba noodles)
lettuce leaves (red or green loose leaf)
large red cabbage leaf
sprouts (snow pea, radish, bean, etc)
gochujang (Korean chili paste)
mool yut (Korean malt syrup) or honey
Korean sesame oil
toasted sesame seeds
green onion, rough chopped
chives, cut in thirds
hard boiled eggs, halved
Pickled daikon slices
Place all sauce ingredients together in a bowl and mix well.
Taste, and adjust as desired. (ie; more Kochujang or vinegar, adding minced garlic, etc)
Cover and refrigerate until use.
Heat a pot of water to boiling.
Wash/peel the carrot, cut into thin slices lenthwise, then cut each slice into thin strips.
Place carrot strips into a strainer/basket and immerse in boiling water for about 1 minute (until just limp).
Remove from pot and rinse under cold running water.
Rinse sprouts well in cold water, place into strainer/basket, and immerse in the boiling water for no more than 30 seconds.
Remove from pot and rinse again in cold water.
Discard boil water.
Hand tear the lettuce leaves into strips about 1/2 inch by 2 inches.
Slice the cabbage leaf into thin strips.
Peel the cucumber, then cut in half crosswise.
Thin slice each section then cut into thin strips.
Thin slice or shred the kimchi into thin strips.
Heat a large pot of water to a rapid boil.
Add noodles, return to a boil, and cook for 2 to 3 minutes.
Remove from heat, drain, and rinse noodles under cold running water.
Divide noodles into 4 equal portions and place in serving bowls.
Add equal amounts of prepared vegetables to each bowl.
Place sauce in a single central serving dish or 4 smaller individual sauce dishes for diners to add as desired.
Place any garnish elements in individual serving dishes for diners to add as desired.
How to eat
Add sauce to noodles/vegetables and mix well.
Add desired garnish.
Eat and enjoy.