Lee Yeon-bok's Kimchi Bibim Guksu
A summer delicacy of cold-rinsed somyeon noodles mixed with aged kimchi and a sauce balanced with gochujang, oyster sauce, and maesil syrup, adjusted for the kimchi's saltiness and sourness.
Ingredients needed 1 servings
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.
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