Grandma Makrye's Aged Kimchi Bibim Guksu

Ingredients−1servings+

• Noodles1 serving
• Onion1/2
• Korean Zucchini1/2
• Carrotjulienned, as needed
• Scallions1 stalk
• Cucumber1
• Cherry Tomatoes1
• Aged Kimchia handful
• toasted sesame oilas needed
• Soy Sauceas needed
• Vinegaras needed
• gochugaru (Korean chili flakes)as needed
• Sesame Seedsas needed
• Minced Garlicas needed
• Salta pinch
• Sugaras needed

Directions▶ Start cooking

1. Add the noodles to boiling water and cook until tender.
2. Slice the onion, Korean zucchini, cucumber, scallions, cherry tomatoes, and aged kimchi into bite-sized pieces.
3. Drain the cooked noodles, sliced Korean zucchini, and carrot in a colander and rinse under cold water.
4. In a large bowl, add the sliced onion, scallions, cucumber, aged kimchi, and cherry tomatoes, then add toasted sesame oil, soy sauce, vinegar, gochugaru (Korean chili flakes), sesame seeds, minced garlic, salt, and sugar.
5. Wearing disposable gloves, mix the seasoning and vegetables well.
6. To the seasoned vegetables, add the cooked noodles and mix well again.
7. Taste and adjust seasoning. If it's bland, add more soy sauce to taste.
8. Serve in a bowl and enjoy.

Tips

• Noodles taste best when cooked until tender.
• Knife skills improve with practice.
• If using a large amount of zucchini, it's best to stir-fry it before adding.
• Aged kimchi tastes much better when rinsed before adding.
• Gochujang is not typically used, but there are times when it can be added.
• Garlic is convenient to use if minced in advance when cooking.
• Bibim Guksu is best eaten quickly before the noodles get soggy.
• Even with just cucumber, you can quickly make Bibim Guksu.

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