1
Cut the lettuce into bite-sized pieces, and trim the thorns off the hijiki (seaweed) and cut it to size.
Buckwheat Bibim Guksu (Spicy Buckwheat Noodles)
A spicy and tangy buckwheat noodle recipe that is refreshing to enjoy when you have no appetite.
KoreanNoodles
📝 11 steps
What You'll Need
Buckwheat noodles2 servings
Kimchi5 stems
Lettuce1 handful
Cucumber1/2
Chives4 stems
Gochujang (red chili paste)2 tbsp
Red chili powder1 tbsp
Maesil (green plum) extract3 tbsp
Jin-ganjang (soy sauce)2 tbsp
Vinegar2 tbsp
Oligosaccharide1 tbsp
Minced garlic1/2 tbsp
Perilla oil1 tbsp
Sesame seedsa little
Instructions
2
Peel the cucumber, cut it to size, and then slice it into thin strips.
3
Finely chop the chives.
4
Finely chop the kimchi and mix it, keeping the kimchi juice without squeezing it out too much.
5
In a bowl, mix together gochujang, red chili powder, maesil extract, soy sauce, vinegar, oligosaccharide, minced garlic, 1/2 tbsp minced garlic, oligosaccharide, perilla oil, and minced garlic to make the sauce.
6
Pour plenty of water into a pot and bring it to a rolling boil.
7
When the water is boiling vigorously, add the buckwheat noodles and boil.
8
When it bubbles up, add a few drops of cold water and let it bubble up once more.
9
Remove the cooked buckwheat noodles, rinse them quickly in cold water, and drain well.
10
Place the cooked buckwheat noodles in a bowl, add ice to keep them cool, then add kimchi, cucumber, lettuce, chopped chives, and the sauce, and toss gently.
11
Finally, add plenty of sesame seeds to add a nutty flavor and serve.