K-celebrity Ryu Su-young’s Bibim Noodles

• jumlah masa: 1 hour

Bahan-bahan

1/2 cucumber, thinly sliced

1/2 onion, thinly sliced

8 tablespoons vinegar (4T for the bibim sauce, 4T for the salted cucumber onion)

2 tablespoons sugar, + 4T for the bibim sauce

3 pinches salt

2 tablespoons gochugaru (Korean red pepper flakes)

2 tablespoons crushed sesame seeds

4 tablespoons sesame oil

6 tablespoons soy sauce

1/2 tablespoon minced garlic

1 tablespoon ketchup

1 big spoonful of gochujang (Korean red chili paste)

4 tablespoons cucumber-onion marinade liquid

Ice-bathed cooked noodles

Sliced seaweed

1 boiled egg

Additional sesame seeds for garnish

Arahan

Thinly slice the cucumber and onion.

In a bowl, combine the sliced cucumber and onion with 4 tablespoons of vinegar, 2 tablespoons of sugar, and 3 pinches of salt. Let it rest in the fridge for 30 minutes.

In a separate bowl, mix together 2 tablespoons gochugaru, 2 tablespoons crushed sesame seeds, 4TB sugar, 4TB vineagar, 4 tablespoons sesame oil, 6 tablespoons soy sauce, 1/2 tablespoon minced garlic, 1 tablespoon ketchup, and 1 big spoon of gochujang.

After 30 minutes, remove the cucumber and onion from the fridge. Save the liquid.

Add 4 tablespoons of the reserved marinade liquid into the sauce mixture and mix well.

Prepare the ice-bathed cooked noodles. If serving yourself, add about 3 tablespoons of the sauce to the noodles (using all the sauce may be too strong).

Mix the noodles thoroughly.

Squeeze the cucumber and onion to remove excess liquid, and place them on top of the noodles.

Garnish with sliced seaweed, a boiled egg, and a sprinkle of sesame seeds.

This flavorful, refreshing Bibim Noodle recipe is so addictive that you’ll find yourself coming back to it over and over again