Lee Yeon-bok's Kimchi Bibim Guksu

• 1 serving somyeon
• aged kimchi (amount undisclosed)
• cucumber (amount undisclosed)
• 1 heaping tablespoon gochujang
• 1 tablespoon oyster sauce
• 2 tablespoons maesil syrup
• 1 tablespoon sugar
• 1 tablespoon sesame oil (for sauce) + a little for finishing
• a little whole sesame seeds
• cold water or ice water for rinsing noodles

Recipe 🍳

Cooking tips 💡

• Since the saltiness and sourness of aged kimchi vary by household, taste the kimchi first and adjust the sugar accordingly.
• Ensure the noodles and kimchi are well-drained to prevent the sauce from becoming watery.
• Do not add the sauce all at once; add it gradually to adjust the seasoning.
• For an even cooler dish, use ice when rinsing the somyeon, and you can substitute julienned Korean melon for cucumber.

Recommended for 🙋

• ⭐Those looking for a simple meal using aged kimchi.
• ⭐Those who enjoy spicy, sweet-and-sour bibim guksu.
• ⭐Those who want to make a cold, simple noodle dish on a hot day.