Step 1
To save time and energy we’re going to soft boil the egg & make the noodles in the same pot. Bring water to a boil in a medium pot and add the egg, and let it boil for 7 minutes. Take out the egg from the pot (don’t turn off the heat), submerge it in a bowl of cold water. Put in the noodles in the pot and cook it for around 3-5 minutes.
Step 2
Drain and rinse in cold water. Peel the egg.
Step 3
Whisk together gochugaru, gochujang, sugar, soy sauce, sesame seed oil, and vinegar in a bowl. If the sauce is too thick (it may vary depending on what kind of gochujang you have) feel free to add a few teaspoons of water, as needed. Place noodles in two large bowls & pour sauce on top on each bowl.
Step 4
Slice lettuce and red cabbage into thin strips, and place on top of the noodles with the bean sprouts. Top with a soft boiled egg, sliced cucumber and some sesame seeds. In addition to the ingredients listed above, these noodles taste really good with danmuji (yellow pickled daikon) and of course Kimchee.
Step 5
The beauty of bibim guksu is its versatility- you can really add any vegetable you want. If I’m feeling extra indulgent I pair this with grilled pork belly.
