Bibim Makguksu (Spicy Buckwheat Noodles)
Cold buckwheat noodles with tangy gochujang sauce, cucumber, roasted gim and toasted sesame.
- Prep
- 10 min
- Cook
- 7 min
Scale the recipe
Ingredients
- Dried buckwheat makguksu noodles Weigh the dry noodles before soaking or boiling.
- 200 g
- Cucumber
- 80 g
- Plain roasted gim Unsalted and without added oil.
- 2 g
Seasonings
- Gochujang (Korean chili paste)
- 2 T
- Rice vinegar
- 2 T
- Naturally brewed soy sauce
- 1 T
- Sugar
- 1 T
- Minced garlic
- 1/3 T
- Toasted sesame oil
- 1 T
- Toasted sesame seeds
- 1 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Cut the cucumber into matchsticks
Wash the cucumber 80 g and cut it into fine matchsticks.
-
Snip the roasted gim
Snip the roasted gim 2 g into thin strips with clean scissors and keep it separate from the cucumber.
-
Mix the gochujang sauce
In a small bowl, whisk the gochujang 2 T, rice vinegar 2 T, soy sauce 1 T, sugar 1 T, garlic 1/3 T and sesame oil 1 T until the sugar dissolves.
-
Boil the buckwheat noodles
Sprinkle the dried buckwheat noodles 200 g into boiling water and cook according to the package directions.
-
Rinse and drain the buckwheat noodles
Rinse in cold water to wash off the surface starch, then shake the colander gently to drain well.
-
Add the sauce and toppings
Divide the noodles among bowls and top with the gochujang sauce, cucumber and gim. Sprinkle with toasted sesame seeds 1 T and mix just before eating.
