• Helen ModernPepper

Spicy Mixed Noodles (Bibimguksu 김치비빔국수) Kimchi Noodles Recipe + Mukbang 비비바락 국수 양념장 초간단 (キムチ麺)

Updated: Apr 4


If you love Kimchi, you'll LOVE this Cold Kimchi Noodle dish (Bibimguksu 비빔국수: "bee beam guk su"). This noodle dish is a commonly made in many households, using perfectly fermented kimchi. It is a perfect combination of that spicy, garlicky, salty, vinegary, and juicy taste of kimchi with silky, thin somen (소면: "soh myeon") noodles (like Angel Hair Italian Pasta). And this is SUPER EASY to make! My recipe also includes a special upgrade of adding a refreshing Cold Cucumber Soup broth. So that you can slurp and drink up the Kimchi-Gochujang broth with the somen noodles.

Below you will find the following information:

- Other suggested Modern Pepper video recipes

- Ingredient List

- Amazon.com links for ingredients and suggested kitchen gadgets for today's recipe

- Recipe instructions

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Helen

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Cheese TteokBokki | Spicy Cheese Rice Cake Recipe + Mukbang/Eating Show - 치즈떡뽁이 Korean Fusion

INGREDIENTS

(Serving Size: 1 Adult)

1 Serving Size Somen Noodles (소면 "soh myeon")


Kimchi Gochujang Sauce

1 Cup Chopped Kimchi

1/4 Cup Kimchi Juice

1 Tbsp Gochujang

1 Tbsp Green Onion/Scallion (finely minced green part only)

1/2 Tbsp Honey

1/2 Tbsp Brown Rice Vinegar

1/2 Tsp Sesame Oil


Garnishing

Julienned Cucumber (approximately 3 slices)

Julienned Lettuce (approximately 2 leaves - any lettuce will suffice)

Sprinkle of toasted sesame seeds (less than 1/4 Tsp)

1/2 Hard Boiled Egg

4 to 6 Strips of toasted seaweed


Optional Upgrade

1/2 Cup Cold Cucumber Broth

AMAZON.COM Ingredients & Recommended Kitchen Gadgets For Cold Kimchi Noodles Bibimguksu 비빔국수)

(CLICK on the Amzon.com links below to view the item, NOT the pictures!)

Chung Jung One Sunchang Hot Pepper Paste Gold (Gochujang)

CLICK HERE: https://amzn.to/2C4iqMo

Hime Dried Somen Noodles, 28.21-Ounce

CLICK HERE: https://amzn.to/2QguzoC

Jayone Somen Noodles, 3 Pound

CLICK HERE: https://amzn.to/34Nhp5z


ORIHIRO JUKUSEI Brown Rice Black Vinegar (JAS)

CLICK HERE: https://amzn.to/2LHBxzE

KAKUIDA Premium Organic Brown Rice Black Vinegar Aged 5years 33.8 Fl, Oz (1000 Ml)

CLICK HERE: https://amzn.to/2yiXqfX

KAKUIDA Premium Brown Rice Black Vinegar Aged 10 years 33.8 Fl, Oz (1000 Ml)

CLICK HERE: https://amzn.to/2SHrZFI

Marukan Unseasoned Rice Vinegar | Sushi Rice Vinegar | Sauces Stir Fry Dipping Marinades More 12 fl oz

CLICK HERE: https://amzn.to/310elk6

100% Pure Raw & Unfiltered Honey - Kosher Certified

CLICK HERE: https://amzn.to/2NylTUK

Clean Ones 513017 500 Count Disposable Poly Gloves

CLICK HERE: https://amzn.to/2A1bqwF

Mixing Bowls: Duralex Made In France Lys Stackable 10-Piece Bowl SetCLICK HERE:

CLICK HERE: https://amzn.to/2OmLy2y

All-Clad 4203 Stainless Steel Tri-Ply Bonded Dishwasher Safe Sauce Pan with Lid / Cookware, 3-Quart, Silver

CLICK HERE: https://amzn.to/2NtBXuL

Wusthof Classic 8-Inch Chef's Knife

CLICK HERE: https://amzn.to/2DtFEwi


Wüsthof Twelve Piece Block Set

CLICK HERE: https://amzn.to/2OGYJvT

Wusthof Classic 7-piece Slim Knife Block Set

CLICK HERE: https://amzn.to/2Q03tx9

INSTRUCTIONS

Kimchi Gochujang Sauce

Combine the ingredients in a large mixing bowl and set aside.

Prepare all the garnishes before cooking the noodles.


Hard Boiled Egg

In a small pot, fill with enough water so the egg is fully submerged under water. Cover with lid and cook on high heat for 5 to 7 minutes. Let the egg rest in a bowl with ice water for 10 minutes. Lightly tap the shell to crack it. Remove the shell and cut the egg in half.

Cooking The Somen Noodles

It is absolutely critical that you cook the noodles right before you are ready to serve. Consuming the noodles within five minutes of cooking is ideal, as you want to enjoy the noodles when it is moist, silky and soft, not bloated and sticky.


In a medium size pot, fill with 2/3 water. Once the water is boiling, add the somen noodles. The stove heat remains at high/medium-high. Now, you must stand over the pot and watch the noodles. There will be bubbles and it will rise to the top. Once the bubbles rise to the edge of the brim, lower the heat until the bubbles subside, then quickly turn back the heat to high/medium-high (repeat the process). Depending on your stove heat power, the noodles should be ready in 2 to 3 minutes. Take one noodle and dunk it in cold water, and have a taste. The noodle should taste slightly chewy and soft, but not mushy.


Quickly, pour the noodles from the pot to a strainer. Immediately, run cold tap water to cool down the noodles for 5 to 10 seconds. Then pick up a handful of the noodles in between your hands, under running cold water, and gently rub between your palms to rinse off the excess starch, while you are also cooling down the noodles. Repeat the process until all the noodles are cooled down. Shake off the excess water by tossing the noodles in the colander. This entire washing process should take no more than 60 seconds.


Dressing The Noodles

Then quickly add the noodles to the mixing bowl with the Kimchi Gochujang sauce. Gently toss the noodles with your hand (ideal to wear disposable kitchen glove to protect your hand) for about 20 seconds. Plate the noodle in a serving bowl, creating a small mountain of noodles. Add the kimchi and the sauce on top of the noodle. Garnish with julienned lettuce and cucumber, egg, sesame seeds and toasted sesame seeds. I highly recommend add about 1/2 cup of the Cold Cucumber Soup to the bottom of the bowl. Now, your Cold Kimchi Noodles are ready! Get messy, move the noodles around the bowl, and get ready to slurp and drink the delicious Kimchi Gochujang broth...YUM! Bon appetit:-)















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