Korean Yeolmu Bibim Guksu
Quick answer
- Total time
- 23 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Young radish kimchi, yeolmu, and some of its brine are mixed into a tangy gochujang dressing for cold somyeon, letting the kimchi flavor lead rather than plain chili sweetness.
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Only half the kimchi is tossed with the noodles, and the rest sits on top so the stems stay crisp. Noodles that are not drained well leave the sauce pooling like water at the bottom of the bowl.
Ingredients
Instructions
- 1
Cut 180 g yeolmu kimchi into 3-4 cm pieces and julienne 70 g cucumber thinly.
Measure 2 tbsp kimchi brine separately so the dressing can be mixed quickly without making the noodles wait.
- 2
Mix 1.5 tbsp gochujang, 1 tbsp vinegar, 1 tbsp sugar, and 2 tbsp kimchi brine until the sugar dissolves.
- 3
Bring a generous pot of water to a rolling boil, add 200 g somyeon, and cook over medium-high heat for 3 minutes.
Stir during the first 30 seconds so the thin noodles separate instead of clumping.
- 4
Rinse the cooked somyeon immediately in cold water, rubbing it lightly several times to remove surface starch.
When the noodles feel cold and slick, drain them thoroughly in a sieve so the dressing will not turn watery.
- 5
Add the dressing to the drained noodles first and toss gently until the color coats them evenly.
Fold in half of the yeolmu kimchi, mixing just enough to distribute it without crushing the crunchy pieces.
- 6
Place the noodles in a bowl and top with the remaining young-radish kimchi and cucumber.
Drizzle with 1 tsp sesame oil, sprinkle with 1 tsp sesame seeds, and serve.
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