killer spicy mixed noodles (bibim gooksu)
Koreans eat this spicy noodle dish as a quick lunch when they’re in a hurry or don’t want to bother with a fancy meal. I have to warn you that the sauce is quite spicy. So if you can’t handle the fire, opt for one of the other somen dishes in this chapter, such as the Vegetable Mixed Noodles (page 137) or Feast Noodles (page 139). These killer noodles are usually served cold or at room temperature. Bring a large pot of water to a boil. Salt the water, then add the somen and cook until al dente, about 3 to 4 minutes. Rinse under cold water. Drain well and divide the noodles among 4 large bowls. Combine the chile paste, sesame oil, sugar, vinegar, and garlic in a small bowl. Add the chile sauce to the noodles and mix until coated (best to use your hands). Divide the kimchi amoung the 4 bowls of noodles. Top with the cucumber and sprinkle with sesame seeds. Serve immediately.
MAKES 4 SERVINGS
Salt 1 pound dried somen noodles
(about 4 bundles)
3 tablespoons Korean chile paste
(gochujang)
3 tablespoons Asian sesame oil 3 tablespoons sugar 2 teaspoons white or rice vinegar 2 cloves garlic, minced 1 cup napa cabbage (baechu) kimchi,
VA R I AT I O N :
If you want, add half a hard-boiled egg and/or chopped red leaf lettuce to each bowl as well.
coarsely chopped, with its liquid
2 pickling or Persian cucumbers,
coarsely grated
Toasted sesame seeds for garnish
QUICK & EASY KOREAN COOKING
138