If this is the prelude to the Summer, I would love to take a final bow and stand next to the AC and be a wall flower for the rest of the Summer. I’m sure some people will take this opportunity to fully enjoy the Summer, but I am truly not a Summer person.
Today, I took the opportunity to make a typical Summer Korean cold noodle dish. It’s called kimchi bibim guksu – well, you know what kimchi is – Korean spicy pickled cabbage, bibim is to mix, and guksu is noodle. You can make it really spicy or mildly spicy, depending on your taste. Another dish is plain “bibim guksu” which uses Korean red pepper paste called “gochu-jang”, I’ll make this dish next time.
I pretty much learned how to make this dish by watching my mom, so the measurements are pretty much all approximation. After you make this you can add more or less of different ingredients.
Serves: about 4
Soba noodles (buckwheat noodles) – this usually comes in bundles in a package, use about 2-3 bundles
1-1/2 cup chopped kimchi (save some kimchi liquid)
2 Tablespoons sugar
1-1/2 Tablespoons sesame oil
1 cucumber, julienned
1 carrot julienned
mixed greens, chopped
2-4 boiled eggs, chilled and cut into quarters
Cook the soba noodles, drain, and rinse in cold water, and let it rest in the strainer.
Put the chopped kimchi and some of it’s liquid in a big bowl, add the sugar and sesame oil and mix well.
Cut all the vegetables and eggs and arrange them in a plate or bowl for later arrangement.
Add the soba noodles in the kimchi mixture and mix very well so that kimchi and it’s seasoning covers the noodles well.
Put the noodles in an individual bowl and arrange the vegetables and eggs. When ready to eat, just mix the noodles with the vegetables!
I like to use kimchi that’s just ripe enough to eat. Not ripe enough and over-ripe kimchi doesn’t bring out a nice kimchi taste out (in my opinion).