extra spice? twice as nice.

bibim guksu or spicy mixed noodles
serves one

1 bundle of dry soba noodles
½ of a big cucumber, julienned
1 leaf of romaine, julienned
2 leaves of kimchi, julienned
1 tbsp kimchi juice
2 tbsp gochujang
1 tbsp soya
1 tsp rice vinegar
1 tsp honey
sesame oil
sesame seeds

cook the noodles in boiling water until al dente, about 5 minutes. while that's frothing away, mix together the liquids for the sauce in a small bowl. when the noodles are done, rinse them in cool water until all the starch has been rubbed off. drain the noodles and add to a big bowl with the vegetables and sauce. mix it, preferably korean-style with your hands, garnish with sesame oil and seeds and eat. (:

koreans are notorious for eating really spicy food without even breaking a sweat. well... sometimes it's nice to perspire a bit to cool down. bibim guksu (비빔국수), literally "mixed noodles," is a popular summer dish for that reason. there's many variations but the main ingredient is soba noodles and a punch of spice, served chilled. it also seems healthy, as the capsicum and fiber will keep you fuller longer than regular white pasta. i added kimchi on top of the ever-present gochujang to turn up the heat to 11. it's also nice to add shredded seaweed or an egg on top, especially if it's poached or soft-boiled. then the yolks can run all up in the noodles. yum! P:

an astute reader might notice that this is basically the same recipe as dotorimuk muchim, except obviously replacing the main ingredient. yeah, so what? anyway at least i cut up the vegetables differently. when dealing with noodles, i like all of the solids in a similar shape so that it's easier to pick up a little of everything to get the perfect bite.