Chilled Korean Bibim Guksu Spicy Cold Noodles with Cucumber and Egg

Bring a large pot of water to a rolling boil and cook the somyeon noodles for 3 to 4 minutes, until just tender.

Serves 4

Ingredients

• 12 oz somyeon (thin wheat noodles)
• 3 tablespoons gochujang (Korean chili paste)
• 1 tablespoon gochugaru (Korean chili flakes)
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon sugar
• 2 cloves garlic, grated
• 1 large cucumber, julienned
• 1 cup kimchi, roughly chopped
• 4 large eggs, soft or hard boiled and halved
• 2 tablespoons toasted sesame seeds
• 2 scallions, thinly sliced

Instructions

1. Bring a large pot of water to a rolling boil and cook the somyeon noodles for 3 to 4 minutes, until just tender.
2. Drain the noodles and rinse thoroughly under cold running water, rubbing gently with your hands to remove surface starch until the noodles feel cold and springy.
3. In a bowl, whisk together the gochujang, gochugaru, rice vinegar, soy sauce, sesame oil, sugar, and grated garlic to make a glossy sauce.
4. Add the chilled, well-drained noodles to the sauce and toss with tongs until every strand is evenly coated.
5. Fold in half of the julienned cucumber and the chopped kimchi so their juices loosen the sauce.
6. Divide the noodles among 4 bowls and mound the remaining cucumber on top.
7. Crown each bowl with a halved boiled egg and shower with toasted sesame seeds and sliced scallions.
8. Serve immediately while ice-cold, tossing again at the table so the sauce clings to every bite.
9. Bibim guksu is Korea's answer to sweltering summer afternoons, a fiery-sweet tangle of cold noodles born from resourceful home cooks who wanted a fast, no-simmer meal. The contrast of chilled springy somyeon against spicy gochujang and cool cucumber makes it one of the most refreshing no-cook lunches in the Korean repertoire.

Nutrition (estimated, per serving)

• Calories: 460 kcal
• Protein: 18g
• Fat: 12g
• Carbohydrates: 68g
• Fiber: 4g
• Sugar: 9g
• Sodium: 980mg