Duration
20 minutes
Serves
2
Korean spicy cold noodles, or bibim guksu, only take 10 minutes to prepare. Because it’s so easy, this recipe is conducive to using leftovers as toppings. I had smoked a duck earlier in the week and had some cucumbers and carrots in the cold bin that needed to be used. And I always keep kimchi on hand. The toppings are your choice—anything goes. This noodle eats like a salad and is extra refreshing on a hot summer day.
If you don’t have any leftover duck available, simply sear a duck breast in a pan to 135°F internal temperature, and then slice against the grain. You can also use any meat as a topping here.
Ingredients
- Duck meat, cooked and sliced
- 2 eggs, soft-boiled
- Julienned cucumber, seeds scooped out
- Julienned carrot, peeled
- Toasted sesame seeds
- Kimchi
- 8 oz. uncooked somen (or somyeon) wheat noodles
Sauce
- 2 tbsp. gochujang chili paste
- 2 tbsp. soy sauce
- 2 tsp. toasted sesame seed oil
- 1 tbsp. rice vinegar
- 2 tsp. honey
- 1 clove of garlic, minced
Also works with
Preparation
- In a small microwave-safe bowl, stir sauce ingredients until fully combined. If needed, heat slightly in the microwave to dissolve the honey. Set aside.
- Cook noodles according to package directions and rinse with cold water to remove excess starch and until cold. Allow to drip dry for a few minutes.
- Divide noodles into two bowls and toss with spicy sauce to taste. Top each bowl with duck, a halved soft-boiled egg, julienned cucumber, julienned carrots, kimchi, and toasted sesame seeds to your liking.
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(0)Korean spicy cold noodles, or bibim guksu, only take 10 minutes to prepare. Because it’s so easy, this recipe is conducive to using leftovers as toppings. I had smoked a duck earlier in the week and had some cucumbers and carrots in the cold bin that needed to be used. And I always keep kimchi on hand. The toppings are your choice—anything goes. This noodle eats like a salad and is extra refreshing on a hot summer day.
If you don’t have any leftover duck available, simply sear a duck breast in a pan to 135°F internal temperature, and then slice against the grain. You can also use any meat as a topping here.
Ingredients
- Duck meat, cooked and sliced
- 2 eggs, soft-boiled
- Julienned cucumber, seeds scooped out
- Julienned carrot, peeled
- Toasted sesame seeds
- Kimchi
- 8 oz. uncooked somen (or somyeon) wheat noodles
Sauce
- 2 tbsp. gochujang chili paste
- 2 tbsp. soy sauce
- 2 tsp. toasted sesame seed oil
- 1 tbsp. rice vinegar
- 2 tsp. honey
- 1 clove of garlic, minced
Also works with
Preparation
- In a small microwave-safe bowl, stir sauce ingredients until fully combined. If needed, heat slightly in the microwave to dissolve the honey. Set aside.
- Cook noodles according to package directions and rinse with cold water to remove excess starch and until cold. Allow to drip dry for a few minutes.
- Divide noodles into two bowls and toss with spicy sauce to taste. Top each bowl with duck, a halved soft-boiled egg, julienned cucumber, julienned carrots, kimchi, and toasted sesame seeds to your liking.