Bibim Guksu – Korean spicy noodles

Ingredients for 3 servings:

• 400 g thin noodles (Somyeon)
• 0.33 cucumber(s)
• 3 eggs
• ½ apple or pear
• possibly lemon juice
• 1 tbsp sesame seeds, roasted
• 1 tbsp sesame oil
• e.g. Kimchi
• 1 tbsp Gochujang (Korean chili paste)
• 1 tbsp black bean paste
• 1 garlic clove(s)
• 1 tbsp rice syrup, other will do
• 1 tbsp white vinegar
• 1 tbsp soy sauce
• ½ tsp MSG, optional

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 28 minutes

vegetarian and quick

This dish is served cold! Crush the garlic and finely slice. Finely grate some of the apple and put both in a bowl. Mix the sauce from the ingredients starting with the kimchi and set aside. You can also cover and refrigerate the sauce overnight. The bean paste and sweet ingredients make the noodles less spicy than in the original recipe. If you like, you can chop up some kimchi and add it to the sauce with a little kimchi broth. My kids don’t like this, so I only add it to my plate. This also makes the dish a bit spicier. Cut the cucumber and, if desired, the remaining apple into sticks and set aside as a topping (you might want to squeeze a little lemon juice onto the apple sticks to prevent them from browning). Grind the sesame seeds a little to intensify the flavor. Cook the noodles, rinse immediately in cold water, and wash out the starch, especially if you buy noodles from Asian stores, as they will otherwise stick together. Then drizzle the sesame oil over the noodles. Boil the eggs until soft-boiled. Toss the noodles with the sauce and arrange them nicely on plates. Top with the cucumber and apple sticks and a sliced ​​egg. Sprinkle with some sesame seeds and enjoy.