Kim Dae-seok's Bibimbap Noodles

• thin wheat noodles 2 servings (240g)
• cucumber 1/2
• boiled egg 1
• gochugaru 2 tablespoons
• minced garlic 1 tablespoon
• sugar 1 tablespoon
• soy sauce 2 tablespoons
• onion syrup (or plum syrup) 2 tablespoons
• peanut powder 1 teaspoon
• gochujang generously 2 tablespoons
• vinegar 2 tablespoons
• green chili pepper 1 (minced)
• black sesame seeds 1 tablespoon (ground)
• grated pear 5 tablespoons
• sesame oil 2 tablespoons
• sea salt 1/2 tablespoon (for boiling noodles)

Recipe 🍳

Cooking tips 💡

• Adding just 1 teaspoon of peanut powder to the dressing gives a rich, satisfying nuttiness without overpowering the flavor.
• Adding salt when boiling the noodles makes the noodles firmer and helps remove starch more effectively.
• Rinsing the noodles under cold water and vigorously kneading them after boiling prevents any floury smell and maintains a chewy texture.
• If onion syrup is unavailable, substitute with plum syrup to balance sweetness and acidity.

Recommended for 🙋

• ⭐Those craving a spicy, tangy noodle dish on hot summer days when appetite is low.
• ⭐People seeking a much deeper and richer umami flavor than typical street-side bibimbap noodles.
• ⭐Those looking for a fail-proof golden ratio dressing recipe for bibimbap.