Korean-Style Bibim Soba

Ingredients

• 200 grams Dried buckwheat noodles (Soba)
• 3 tablespoons Gochujang (Korean red chili paste)
• 2 tablespoons Rice vinegar
• 1 tablespoon Soy sauce
• 1.5 tablespoons Honey or sugar
• 1 tablespoon Toasted sesame oil
• 1 clove Garlic, minced
• 0.5 cup Cucumber, julienned
• 0.25 cup Kimchi, chopped(optional)
• 1 piece Hard-boiled egg
• 1 teaspoon Toasted sesame seeds
• 1 pinch Roasted seaweed (Gim) strips(optional)

Instructions

1. 1

   In a small mixing bowl, whisk together the gochujang, rice vinegar, soy sauce, honey, sesame oil, and minced garlic until smooth.

2. 2

   Bring a large pot of water to a boil and cook the buckwheat noodles according to package instructions, usually about 4 to 5 minutes.

3. 3

   Immediately drain the noodles and rinse them thoroughly under very cold running water, scrubbing them lightly with your hands to remove excess starch.

4. 4

   Drain the noodles completely and place them in a large mixing bowl.

5. 5

   Pour the prepared spicy sauce over the noodles and toss well using tongs or gloved hands until every strand is evenly coated.

6. 6

   Divide the noodles into two serving bowls and top with the julienned cucumber and chopped kimchi.

7. 7

   Place half a hard-boiled egg on top of each bowl for protein and richness.

8. 8

   Garnish with toasted sesame seeds and seaweed strips before serving immediately while cold.