Name: Kimchi Bibim Guksu
Cook time: 5 min
Total time: 5 min
Yield: 2
Ingredients: 2 portions of somen; 1 cup napa cabbage kimchi; 2 Tbsp gochujang, Korean red pepper paste; 2 Tbsp rice vinegar; 1 Tbsp sugar; 1 Tbsp sesame oil; 1 tsp sesame seeds; 1 hard boiled egg, halved

Description

Ingredients

Units Scale

2 portions of somen
1 cup napa cabbage kimchi
2 Tbsp gochujang, Korean red pepper paste
2 Tbsp rice vinegar
1 Tbsp sugar
1 Tbsp sesame oil
1 tsp sesame seeds
1 hard boiled egg, halved

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Instructions

Cook somen by following directions of package you are using.
Meanwhile, let’s make kimchi mixtures.
Add kimchi into a mixing bowl and cut it with kitchen scissors.
Add gochujnag, vinegar, sugar, sesame oil and seeds. When you adding sesame seeds, place on one of your palm and break by rubbing both palms so fragrance will be released. Add more vinegar if your kimchi is not quite fermented and not sour enough. Mix well.
Drain cooked noodles in a strainer and rinse under running cold water to get rid of excess starch. Drain completely.
Add cooked noodles and mix well with your hand. Transfer to a serving bowl and top with halved hard boiled egg and some extra sesame oil and seeds.

Notes

Top with julienne cucumber/carrot to your taste.

Cook Time: 5 mins