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Korean Spicy Chilled Noodles (Bibim Guksu)
This classic Korean dish is a pasta salad of sorts, with bold contrasting flavors and textures. Somen is the Japanese name for the type of dried wheat noodle to use here; in Korean they are called somyeon. The noodles are slender and creamy white; look for them, often packaged in bundles, in the Asian section of the grocery store or in Asian markets. Gochujang is a Korean fermented red pepper paste—it's an essential ingredient is this dish. Made with ¼ cup gochujang, the noodles are assertively spicy. To turn down the heat, reduce the amount to 3 tablespoons. If you like, add a halved or quartered hard- or soft-cooked egg on top of each portion.
tablespoons unseasoned rice vinegar, plus more as needed
01Bring a large pot of water to a boil. Meanwhile, in a large bowl, whisk together the gochujang, vinegar, soy sauce, sugar, sesame oil, 1 tablespoon sesame seeds and the kimchi juice. Set aside.
As add to my previous comments, leftovers of this, refrigerated in a covered container, were good enough to enjoy eating them the following day but this really seems a dish best eaten within a short time of making it. We wouldn't plan for leftovers next time and reduce the recipe accordingly if needed for serving fewer people.
OMG so GOOD but they aren't fooling around with heat if you use the 4TB of gochuchang. We chose 3T - the lower end of recommended range - and while our household likes heat we would not have wanted it one iota hotter. Cooking during the age of covid19 in a state that just ordered 'stay at home' directive, the only thing we lacked for this was somen noodles and it didn't make safety-sense to make a run to market just for those. We did have soba and capellini so selected the latter as most likely to work best as somen sub and it worked really well cooked just al dente and then cooled in an ice water bath and drained well to use to replace the cooked and chilled somen. We omitted the egg. This will be on the repeat list soon.