Spicy Cold Bibim Kalguksu
Korean hand-torn noodles tossed in a vibrant gochujang-sesame sauce with crisp vegetables and a runny egg. Cold, spicy, and ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 12g
Ingredients
- 1 cup all-purpose flour
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp sesame oil
- 1 tbsp rice vinegar
- ½ whole cucumber, julienned
- ¼ whole carrot, julienned
- 2 whole eggs
- 2 tsp sesame seeds and scallions (for garnish)
Instructions
- 1
Bring a large pot of salted water to boil. Add flour 1/4 cup at a time, stirring until dough forms, ~2 minutes.
- 2
Tear dough into 2–3-inch pieces directly into boiling water. Cook until they float, then 2 more minutes, ~5 minutes total.
- 3
Drain noodles and rinse under ice-cold running water until completely chilled, ~1 minute.
- 4
Whisk gochujang, sesame oil, rice vinegar, 2 tbsp ice water, and a pinch of salt in a small bowl until smooth.
- 5
Bring a separate small pot of water to boil. Gently slide eggs in and cook until soft-boiled, 6–7 minutes, then ice-bath.
- 6
Toss chilled noodles with sauce, cucumber, and carrot. Top with soft-boiled eggs and garnish with sesame seeds and scallions.
Tools you’ll need
- large pot
- small pot
- small bowl
- whisk
- slotted spoon
- colander
- ice bath or bowl of ice water
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