Here are a few things you will need for my 1.0 version of bibs guksu

Ingredients

Thin wheat noodles: Sempio is a fun brand OR you can use Soba noodles as well.

Sauce:

1-1/2 Tbsp of Gochujang paste

2x Garlic minced (more or less depending on your preference)

1 Tbsp of brown rice syrup

1/2 tbsp of sesame oil

1 Tbsp of soy sauce

2 Tbsp rice wine vinegar

( You can forego the vinegar if you have some reserved brine from kimchi, I did not lol)

Mix everything together and set aside

Toppings: I literally used whatever was in my fridge (salad mix, cucumber, tomatillo) however you can add: cabbage, lettuce, carrots all sliced thinly and kimchi if you have. The must haves for me is cucumber, sesame seeds, all veggies sliced thinly! Oh and a boiled egg is chef’s kiss.

*For toppings, this is where you can get personal! Veggie wise I love leafy greens, cucumbers and carrots. However, honestly whatever you have on hand (veggies wise) I think would be lovely. Bibimguksu translates to mixed noodles. A totally relaxed yet powerful meal.

Cook two portions of noodles as per instructions, rinse under cool water and set aside.

Mix all sauce ingredients together and set aside. Then, place noodles in bowl and pour 1/2 of the sauce in noodles. Mix them together thoroughly and give it a taste. Depending on your preference add the rest or don’t. Then and add toppings on mixed noodles and make sure to add sprinkles of sesame seeds.

Mix everything once more and enjoy!

*I made my personal version on the less viscous side because I used kelp noodles so the recipe is adjusted. However, I usually will follow this exact recipe for wheat noodles.