Super Easy Korean Spicy Noodles: Bibim-Guksu!

These noodles are spicy, chilling and thrilling. Korean cold spicy noodles, bibim guksu. I'm Jeremy, here from School Walk, London's Asian cookery school. And this dish is so easy, you're gonna love it. This is really simple. We're gonna start with boiling my noodles and then we'll dunk them into ice cold water to cool them down. These are Korean wheat noodles. Chinese ones, Japanese ones as well. Very similar to soba or buckwheat noodles. You could swap them out with either or as well. I'm actually gonna boil these for about four to five minutes. Whilst those noodles are boiling, I'm gonna make up a really quick sauce. I'm just gonna blitz everything together because it is so easy. You can, of course, just mix it together, finely chop the garlic. Do what you wish or what you've got the right equipment for. But if you have got a blender, this works a treat. A couple of cloves of garlic. Pop them straight in there. Kimchi. I'm gonna leave a little bit of that kimchi for later on. And I quite like the liquid that the kimchi sits in because it's got that spice, that colour and a nice sort of sourness to it. To go with that sourness or accentuate that tartness, some rice vinegar, about a tablespoon. Similar amount of sesame oil and some honey. I don't like this over sweet, so half a tablespoon or so should do the job. And then a couple of good dollops of gochujang, the Korean chilli paste. That has that similar texture to hoisin sauce, quite sticky. Put some sesame seeds in here. They've been toasted already. I'm gonna use some for garnish. So I'm just gonna put some into the sauce itself. And then just blitz it up. Smells amazing. Oh, and the kimchi and the liquid of the kimchi in there really makes this sauce. These noodles. Absolutely love them because the sort of thin nature of them gives you that perfect sort of soft, noodley bite. Just straight into ice-cold water so that cools down as quickly as possible. You can see that lovely texture of each noodle and it's got a nice bounce to it. Don't overcook your noodles. Next up, just some nice, fine strips of cucumber. I'm gonna pop these guys in some ice-cold water as well. They might curl up a little, get even more crisp and crunchy. A soft-boiled egg. Seven minutes I boiled this for from the boil. So it's still got sort of a little bit of softness to it but it's not sort of runny. My noodles are now nice and cool. You can just quickly dress those with this delicious sauce. It's actually more like a paste. You see the texture of it. Look at the colour on that. Now I've got this extra kimchi here which I'm just gonna slice up. Add a bit more texture and crunch. Cucumber, nice and easy. Over the top, egg popped in over the side. And I've got these sheets of nori here which you can just cut however you wish really. I just find scissors a bit easier with nori. Sesame seeds over the top. And that is possibly the easiest summery chilled noodle dish you'll ever make. It's the simplicity of this dish that gets me. It's so easy and it looks so delicate, tastes delicate. Absolutely love it. If you like this type of food and you want to learn more, don't forget to like, comment, subscribe. Ding! Hit that notification bell and you can cook like me. Bye!