One of the great things about living in Fairfax County are the free community events that they hold for the public. A couple of weeks ago, the county held a Healthy Together Fairfax event to encourage us local community members to improve our health through fitness, healthy eating, medical education, and pollution prevention. In addition to enjoying the fun free zumba and self defense classes, we learned a lot through the various vendors and public service tables they set up. One of the booths gave away this bibim guksu recipe, that we’ve enjoyed and modified to meet our taste preferences.
Korean Spicy Cold Noodle Salad (Bibim Guksu)
This healthy, easy recipe has the perfect amount of tang, sweetness, and spiciness.
Ingredients
- 6 oz thin noodles (soba or whole wheat spaghetti/angel hair pasta
- 6 eggs
- 2 Beyond sausages (200 g)
- 1/2 + 1/2 T cooking oil
Vegetables
- 1/2 green cabbage, medium, thinly sliced
- 2 carrot, peeled into matchsticks
- 2 persian cucumbers, peeled into matchsticks
- 6 romaine lettuce leaves, roughly chopped
Sauce
- 4 T gochujang sauce
- 5 T honey
- 4 T vinegar (recommend 2 T apple cider vinegar + 2 T rice vinegar, but either can be used)
- 2 T soy sauce
Instructions
- Prepare the noodles as directed on the package. Rise well and let cool. If not using right away, let sit in a thin layer of cold water to prevent from sticking.
- Hard boil the eggs. Place the eggs in a pot and add water to fully cover the eggs. Cover and bring to boil on a stove over medium high heat. Once it comes to a rolling boil, turn off the heat, remove from the stove, and let sit for 11 minutes. Drain the hot water and fill the pot with cold water to quickly cool down the eggs. Without delay, crack and peel the eggs. Doing this quickly is important, as the egg shells will be easier to remove if they are peeled soon after cooling. Cut each egg in slices.
- Fry the Beyond Sausages in 1/2 T cooking oil over medium heat in a non-stick pan. When the bottom browns, turn the sausages over, and continue cooking until 4 sides are browned. Remove from the pan, let cool, and chop into pieces
- Prepare the Vegetables as described in the Ingredients list
- Fry the shredded cabbage and carrots in 1/2 T of cooking oil in a shallow pan, over a medium heat, covered. Occasionally stir for even cooking and to prevent burning. Cook until the cabbage is wilted and soft, approximately 4 minutes.
- Mix together the Sauce ingredients in a small jar. Cover and shake the jar vigorously to thoroughly mix.
- In a large bowl, combine and mix all of the ingredients except for 1/3 of the sauce: cooked vegetables (cabbage and carrots), raw vegetables (chopped lettuce, sliced cucumbers), cooked noodles, sliced boiled eggs, chopped sausage and the 2/3 of the Sauce. Taste, and add more sauce, if desired. Serve.
Yield: 6 people
Print Recipe
