Korean Cold Noodle Salad

Notes

Here's a recipe for a refreshing cold Korean noodle salad, known as "Bibim Guksu." This recipe has not been tested but I'm looking forward to giving it a try.

Ingredients

• 8 ounces of thin Korean wheat noodles (somyeon)
• 1/4 cup gochujang (Korean red chili paste)
• 3 tablespoons soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 small cucumber, julienned
• 1 medium carrot, julienned
• 2 green onions, thinly sliced
• 1/2 cup radishes, thinly sliced
• 1/4 cup roasted sesame seeds
• Ice cubes (for chilling the noodles)
• Optional toppings: hard-boiled egg, kimchi, pickled vegetables

Directions

1. Cook the noodles according to the package instructions. Drain and rinse the noodles under cold water. Transfer to a large bowl and add a handful of ice cubes to keep them cold. Let them chill while preparing the sauce and vegetables.
2. In a mixing bowl, combine gochujang, soy sauce, sesame oil, rice vinegar, sugar, garlic, and ginger to make the sauce. Adjust the seasoning according to your taste.
3. Remove the ice cubes from the noodles and toss them with the prepared sauce until evenly coated.
4. Add the julienned cucumber, carrot, green onions, and radishes to the noodles. Toss gently to combine and coat the vegetables with the sauce.
5. Let the flavors meld for about 15-20 minutes in the refrigerator.
6. Before serving, garnish with roasted sesame seeds and any optional toppings you desire.
7. Serve cold and enjoy.

Adjust the spice level and ingredients according to your preferences.