When the weather starts heating up, I find myself craving cold noodle dishes almost automatically.
Among them, bibim guksu made with buckwheat noodles is one I make often, thanks to its chewy texture and nutty flavor.
Today I’m putting together a version that comes together with seasonings you likely already have in your kitchen.
Perilla oil adds a deep nuttiness, while scallion and garlic round out the sauce with extra savory depth.
Ingredients
- Buckwheat noodles – 200g (about 7 oz)
- Roasted seaweed – to taste (gim; regular nori can be used as a substitute)
(1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
Sauce
- Gochujang – 1 T (heaping; Korean red chili paste)
- Gochugaru – 2 T (Korean red chili pepper flakes)
- Sugar – 2 T
- Maesil-cheong – 1 T (Korean green plum syrup; can substitute with honey or a bit more sugar)
- Jin-ganjang – 3 T (Korean dark soy sauce; regular soy sauce can be used as a substitute)
- Mirin – 2 T (Korean cooking wine)
- Chopped green onion – a handful
- Minced garlic – 1 T
- Perilla oil – 6 T (adds a nutty aroma; toasted sesame oil can substitute if unavailable)
(1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
How to Make It
1Finely chop the green onion and garlic.
2In a large bowl, combine all the sauce ingredients and mix well to make the seasoning sauce.
3Cook the buckwheat noodles according to the package instructions, then rinse them several times under cold water to wash off the starch and drain thoroughly.
4Add the noodles to the sauce and toss until evenly coated, then finish with the perilla oil and mix gently once more. Plate the noodles and top with as much seaweed as you like.TipAdjust the seasoning to your taste. For a sweeter version, add more sugar or maesil-cheong, and for extra heat, increase the gochugaru. Add the perilla oil at the very end so its aroma stays fresh.
The spicy-sweet sauce pairs beautifully with the clean, earthy flavor of the buckwheat noodles.
It’s satisfying even without extra toppings, though a boiled egg or some julienned cucumber can make it feel more like a full meal.
It’s a great simple option for a hot summer day.
Ingredients
- Buckwheat noodles – 200g (about 7 oz)
- Roasted seaweed – to taste (gim; regular nori can be used as a substitute)
- (1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
Sauce
- Gochujang – 1 T (heaping; Korean red chili paste)
- Gochugaru – 2 T (Korean red chili pepper flakes)
- Sugar – 2 T
- Maesil-cheong – 1 T (Korean green plum syrup; can substitute with honey or a bit more sugar)
- Jin-ganjang – 3 T (Korean dark soy sauce; regular soy sauce can be used as a substitute)
- Mirin – 2 T (Korean cooking wine)
- Chopped green onion – a handful
- Minced garlic – 1 T
- Perilla oil – 6 T (adds a nutty aroma; toasted sesame oil can substitute if unavailable)
- (1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
How to Make It
- Finely chop the green onion and garlic.
- In a large bowl, combine all the sauce ingredients and mix well to make the seasoning sauce.
- Cook the buckwheat noodles according to the package instructions, then rinse them several times under cold water to wash off the starch and drain thoroughly.
- Add the noodles to the sauce and toss until evenly coated, then finish with the perilla oil and mix gently once more. Plate the noodles and top with as much seaweed as you like.
Tip.Adjust the seasoning to your taste. For a sweeter version, add more sugar or maesil-cheong, and for extra heat, increase the gochugaru. Add the perilla oil at the very end so its aroma stays fresh.
