Name: Cold Soy Noodle Ganjang Bibim Guksu
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 servings
Cuisine: koreanisch

Apple

0.5 Piece

Pear

0.5 Piece

Egg

2 Piece

Ganjang (korean soy sauce) *

3 Tbsp

Gim Gui (roasted seaweed) *

2 Tbsp

Gochugaru (Korean Chillipowder) *

0.5 Tbsp

Cucumber

0.5 Piece

Garlic Clove

1 Clove

Sesame Seed *

2 Tbsp

Sesame Oil *

1 Tbsp

Somyeon (Korean Wheat Noodle) *

100 g (3.5 oz)

Ssal sikcho (Korean Rice Vinegar) *

1 Tbsp

Sugar

1 Tbsp

Sharp Knife *

1 Piece

Sieve *

1 Piece

Pot *

1 Piece

Vegetarian:

yes

Vegan:

Lactose:

Gluten:

yes

Calories:

~ 513 Calories

Difficulty:

1/3

Kitchen:

Spicy:

Not Spicy

Category:

recipe

Preparation:

5 Min.

Cooking Time

10 Min.

Total Time

15 Min.

Keywords

Original Characters

Preparation

First cook the noodles. My tip: take your thumb and forefinger and form an “O”. The number of noodles that fit into that “0” is the quantity that should be prepared per person. Put the noodles into the boiling water and wait 2 minutes. Those thin noodles are quickly done and shouldn’t be boiled for too long. If cooked too long, the noodles will turn soft and won’t have a nice taste. After 2 min rinse the noodles with iced cold water. Keep rinsing them with cold water, so they remain cold.
At the same time you will have already boiled 2 eggs – soft or hard, it’s your choice. I prefer soft eggs.
Chop the half of the cucumber, apple and pear into thin sticks (magic sticks) as they give the dish a refreshing element.
Mix the sauce. The smell is so good, that you want to eat it immediately, Am I right? ;P
That was basically it. Put the preferred porton of noodles on a plate, half the egg and place it along with the cucumber sticks. Pour the sauce and drizzle the dish with gim and sesame seeds. As soon as you’ve taken your photos you can mix everything and enjoy this divine Korean dish.

Do you know cold mains?

In South Korea you’ll find many dishes, mainly noodle dishes, that are served and eaten cold. Those dishes are some of my Korean favourites. They are especially popular during the warmer months as they give your body a cooling, comforting and healthy refreshing feeling. For most of the dishes small white and thin wheat noodles such as Somyeon or Kupomyeon are being used. It’s extremely important that you use those noodles and not spaghetti, macaroni or similar ones as they are just not suitable for that dish and change the taste completely. Don’t worry – most Asian supermarkets sell the small thin wheat noodles for as little as 1-2 Dollars– depending on the size.

In South Kora you‘ll find numerous types of noodles and each type is used in various Korean recipes. Even though the noodles are all the same make, the taste is always different.

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