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Bibimguksu (Korean Chilled Noodles)

Bibimguksu (Korean Chilled Noodles)

A sweet and spicy gochujang sauce amps up the heat on these chilled noodles.

Calories
218
Carbohydrates
36g
Protein
18g
Potassium
676mg
Fiber
10g
Sugar
12g

Ingredients

Short Ribs

  • 1 1/2 to 2 pounds (3/8-inch-thick) boneless flanken-cut short ribs

  • 2 tablespoons (1 ounce) soju

  • 6 tablespoons soy sauce

  • 1/4 cup chopped scallions (about 4 small scallions)

  • 3 tablespoons dark brown sugar

  • 3 tablespoons granulated sugar

  • 3 tablespoons toasted sesame oil

  • 2 tablespoons minced garlic (about 6 garlic cloves)

  • 2 tablespoons sesame seeds

  • 1 teaspoon black pepper

  • Oil, for greasing

Chogohujang

  • 3 tablespoons chopped scallions (about 3 small scallions)

  • 3 tablespoons toasted sesame oil

  • 3 tablespoons soy sauce

  • 3 tablespoons granulated sugar

  • 1 1/2 tablespoons gochujang

  • 4 teaspoons rice vinegar

  • 1 tablespoon gochugaru 

  • 2 1/2 teaspoons minced garlic (about 2 garlic cloves)

  • 1/4 teaspoon black pepper

Bibimguksu

  • 12 ounces somyeon or Japanese sōmen noodles

  • 1 1/2 tablespoons toasted sesame oil

  • 2 ounces crunchy vegetables (such as radishes and cucumbers), cut into matchsticks and half-moons (about 1/2 cup)

  • 2 ounces leafy green vegetables (such as baby spinach and tatsoi) (about 1 very firmly packed cup)

  • 2 ounces store-bought kimchi (about 1/4 cup)

  • 2 ounces whole microgreens (about 2 cups)

  • Toasted sesame seeds and fried egg, for garnish

Direction

  1. Make the short ribs: Place ribs in a large bowl. Add soju, and massage into meat until evenly distributed. Let stand at room temperature uncovered for 10 minutes.

  2. Whisk together soy sauce, scallions, dark brown sugar, granulated sugar, sesame oil, garlic, sesame seeds, and pepper in a medium bowl. Pour over short ribs, and massage until evenly coated. Chill, covered, in the refrigerator for 30 minutes.

  3. Working in batches, cook meat on an oiled grill pan over medium-high, turning once halfway through, until browned, charred, and cooked to desired doneness, 2 to 4 minutes total. Let rest for 5 minutes. Cut into about 3-inch pieces. Set aside.

  4. Make the chogochujang: Whisk together scallions, sesame oil, soy sauce, sugar, gochujang, vinegar, gochugaru, garlic, and pepper in a medium bowl until thoroughly combined. Set aside.

  5. Make the bibimguksu: Bring a large pot of water to a boil over medium-high; add noodles, and cook until al dente, checking for doneness 1 to 2 minutes earlier than package directions. Pour noodles into a colander; run under cold water, and massage noodles until completely cooled. Drain well. Drizzle sesame oil and about 2 tablespoons reserved chogochujang over noodles; toss until coated.

  6. Place cooked noodles in a very large bowl. Arrange crunchy vegetables, leafy green vegetables, kimchi, and microgreens on top; pile short ribs in the middle. Drizzle 1/4 cup chogochujang over top; garnish with toasted sesame seeds, and top with fried egg. Mix everything together using chopsticks, adding additional chogochujang to taste. Serve with extra chogochujang.

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