Bibim Guksu: Korean Cold Spicy Noodle Salad.

The dog days of summer are upon us and it has become increasingly hard to get enough energy to do anything, let alone being in the kitchen cooking. Here in Texas we’ve have temperatures hovering around 100 degrees for days on end, the grass crunches when you walk on it, and barely a single cloud darkens the never ending blue of the sky. But we’ve all got to eat, and regular salads can become boring after a while, so here’s a recipe that can spice up your life and get you out of the summer doldrums.

Bibim Guksu is a delicious cold spicy noodle salad that is simple to make. You can use various types of noodles although buckwheat noodles are probably the most traditional. You can use whatever vegetables you have on hand as long as they can be eaten raw, or you can use leftover cooked vegetables straight from the fridge. The trick is that you want everything to be nice and cold.

Cut some cabbage into small pieces, julienne a couple of carrots and half an English cucumber. Place to one side. Julienne some daikon radish.

Cook your choice of noodles according to package directions. I used Buckwheat noodles. Drain noodles, rinse with cold water, cover and place in refrigerator.

Cut up some spring onions, and an Asian pear.

Place all you prepared vegetables and fruit in the refrigerator while you prepare the dressing. Place 3 tbsp of Korean red chili paste, 4 tbsp rice vinegar, 2 tbsp soy sauce, 2 tbsp honey, 2 tbsp brown sugar, 2 tbsp toasted sesame oil, and 2 tbsp toasted sesame seeds into a bowl and mix together thoroughly. Mix together noodles and dressing.

Place a serving size into a bowl and add the vegetables and fruit. Garnish with half a hard boiled egg.

Being Texas we eat a lot of meat so I added some cold marinated beef and chicken to my bowl. Mix everything together and enjoy.

Everyone have a great day.