Bibim guksu, means spicy noodles in Korean, is a light and delicious cold noodle salad dish. It is very tasty and moreish. It’s loaded with lots of sliced cucumber, so you can get a good amount of crunchy texture as well.
1.75 OZ / 50 G cucumber
50 OZ / 1500ML water
2.75 OZ / 80 G wheat noodles (Korean)
0.5 OZ / 15 G spring onion
1.5 TBSP Korean spicy sauce
1.5 TBSP plum syrup
1.5 TBSP rice vinegar
2 TBSP seaweed
1 TSP sesame seeds
0.25 TSP sesame oil
Slice cucumber into thin strips and set them aside. Weigh wheat noodles (Korean) with a plate on top of the machine.
Add water to the mixing bowl. Cook for 10 minutes / 212°F|100°C / speed 1 until it boils.
Then add the previously weighed noodles and cook for another 3 minutes (or according to the package instructions).
Decant the noodles and place them in cold water.
Trim the scallion, cut it into 5 cm long pieces and add them to the mixing bowl. Chop for 10 seconds / speed 7.
Add Korean spicy sauce, plum syrup (or honey) and rice vinegar. Mix it well for 10 seconds / speed 3 / reverse.
Add noodle, cucumber, seaweed, sesame to a separate bowl together with the prepared sauce. Mix it well.
Serve it with the bowl with sesame oil. Enjoy your meal!
Perfect for new year's, have a lucky start of the year with black-eyed peas in this recipe.
This dish maximizes the full flavor of clams, accompanied perfectly by chili and garlic, also with fresh pasta as the backbone of the dish.
An Asian-inspired salad dressing that is perfect with roasted vegetables or salad for a keto-friendly diet.
Another excellent gluten-free flour alternative. These crackers can be used as a snack on their own or topped with toppings of your choice.
Comments will be approved before showing up.