Korean Aged Kimchi Tuna Mixed Noodles
Mukeunji tuna bibim myeon is a quick Korean mixed noodle dish where aged kimchi and canned tuna are tossed with chewy wheat noodles in a gochujang-based sauce. Trimming the excess paste from the aged kimchi and chopping it finely keeps the sourness in check, while draining the tuna oil thoroughly prevents the dressing from becoming diluted. The sauce blends gochujang, vinegar, oligosaccharide syrup, and sesame oil for a balanced mix of spicy, sour, and sweet. Boiling the noodles for five to six minutes and rinsing them in cold water gives them a firm, springy texture, and draining well ensures the sauce clings to every strand. Scallion and ground sesame seeds finish the bowl with color and nuttiness, and a small addition of vinegar or syrup at the table lets each person fine-tune the flavor balance.
Adjust Servings
Instructions
- 1
Finely chop aged kimchi and drain tuna thoroughly.
- 2
Mix gochujang, vinegar, syrup, and sesame oil to make the sauce.
- 3
Boil noodles for 5-6 minutes, rinse in cold water, and drain well.
- 4
Combine sauce with noodles, kimchi, tuna, and half the scallion; toss evenly.
- 5
Taste and adjust with a little extra vinegar or syrup if needed.
- 6
Plate and finish with remaining scallion and ground sesame.
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