Bibim guksu - cold Korean spicy noodles

When the temperature rises in Seoul, bibim guksu is the answer. Ice-cold, firm wheat noodles (somyeon) are tossed in a sauce that hits all corners of the tongue at once - spicy from gochujang and gochugaru, sweet from palm sugar, and tangy from rice vinegar. Cucumber and kimchi provide crunch and freshness, while roasted sesame oil rounds it off with a nutty depth. The entire dish is ready in under fifteen minutes and requires neither an oven nor a hot pot, as long as the noodles are cooked and cooled down. It's refreshing food with a kick.

• Cuisine: South Korea
• Time: 20 minutes
• Servings: 4 people
• Difficulty: Easy

Instructions

1. Boil the eggs for 7-8 minutes until the yolk is just firm, then cool them down in cold water.
2. Mix the sauce with gochujang, gochugaru, rice vinegar, light soy sauce, palm sugar, sesame oil, and crushed garlic.
3. Cook the somyeon noodles according to package directions - they cook quickly, so keep an eye on them.
4. Pour the noodles into a colander and rinse thoroughly under cold running water, rubbing them with your hands until they are cold and no longer sticky.
5. Toss the cooled noodles thoroughly in the sauce until every strand is coated.
6. Arrange the noodles in bowls with shredded cucumber and chopped kimchi on the side.
7. Halve the soft-boiled eggs and place them on top.
8. Sprinkle with toasted sesame seeds and sliced spring onions, and serve immediately while everything is cold.

Tips

• Rinse the noodles in ice water until completely cold - this gives them the firm, springy texture that defines the dish.
• Taste the sauce before tossing the noodles in; the balance between spicy, sweet, and sour should be just right.
• Skip the kimchi and reduce the gochujang for a milder version, or add more gochugaru for extra heat.
• A splash of cold water or an ice cube in the bowl will keep the dish cool throughout.