In the hot summer weather, many people prefer plain, cool dishes to hot ones. One of the summer delicacies in traditional Korean cuisine is kimchi-bibim-guksu. It is a dish of cold noodles with fermented kimchi. The dish is very popular among Korean housewives because, unlike many other noodle dishes, it takes a short time to prepare.
Let’s get rid of the stress and heat and stimulate the appetite with cool kimchi-bibim-guksu!
Kimchi-Bibim-Guksu on TV
Appearing on KBS (Korean Broadcasting System) entertainment program 1Night 2Days (episode: Tropical night tour of Seoul), members of girl group Apink put their innocent and girlish image behind them and pigged out on kimchi-bibim-guksu.
Cooking Time: 40 min
649kcal per serving
Main Ingredients: 150g baechu-kimchi (napa cabbage kimchi), 210g thin noodles, 15㎖ sesame oil, 50g cucumber, 50g carrot, 50g onion, 50g cabbage, 3 quail eggs (or one chicken egg)
Seasoning Ingredients: 30g red pepper paste, 5g red pepper powder, little bit of black pepper and sesame, 22㎖ vinegar, 30g sugar
1. Boil quail eggs (or chicken egg) and remove the shell.
2. Put the seasoning ingredients into a bowl and mix them.
3. Slice the cucumber, carrot, onion, and cabbage.
4. Cut kimchi into 1×1 cm squares and squeeze to remove the liquid. Put the cut kimchi into the bowl with other seasoning ingredients, add
sesame oil, and mix.
5. Boil the noodles.
6. When the water starts boiling, add cold water and boil again. When the water starts boiling for the second time, remove the noodles and put them in cold water. Drain the noodles through a colander.
7. Put the noodles, vegetables, and seasoning in a bowl and mix.
8. Put on a plate. Slice the quail eggs (or an egg) and place on top. Kimchi-bibim-guksu is ready.
Park Sung Eun email@example.com
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