Angel Hair Gochujang Bibim Guksu

an easy go-to snack for any occasion

What: A quick, cold-noodle dish flavored with gochujang, classic Korean pantry ingredients, and angel hair pasta. Bibim Guksu is traditionally paired with wheat flour noodles called somyeon — which you can use here — but my Mom actually likes using angel hair pasta too due to the texture it provides. Spaghetti noodles works well here too!

Taste: Spicy (from gochujang and gochugaru), umami, savory but sweet, nutty (from sesame seeds), and nuanced!

How It’s Made: Create gochujang sauce. Cook noodles. Mix noodles in sauce. Garnish and serve!

How to Serve: Must be enjoyed right away. Like a salad coated in dressing, this dish must be consumed ideally within the first 10 minutes it is made. Otherwise, the noodles will absorb the sauce (rather quickly too).

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Yield: 1

Author: Sarah Ahn

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Angel Hair Gochujang Bibim Guksu

Combine gochujang sauce with pantry ingredients to make bibimgusku (any type of noodles can be used!)

Prep time: 15 MinCook time: 5 MinTotal time: 20 Min

Ingredients

• 2 Tbsp Sempio gochujang, leveled (we recommend Sempio brand)
• 1 Tbsp gochugaru (Korean chili powder)
• 2 Tbsp plum extract (We use CJ brand)
• 1 Tbsp Tuna extract (We use Dongwon brand) (can substitute with 1/2 Tbsp Three Crabs Fish Sauce but add 1/4 salt if so)*
• 1 Tbsp apple or white vinegar
• 1 Tbsp garlic, minced
• 1 Tbsp sugar
• 1/2 tsp dasida (We use CJ brand) (optional, but this is what gives it the restaurant taste)
• 1 Tbsp sesame oil
• 80g angel hair pasta (can use any noodle type, but add 10g more for thicker noodles like spaghetti) (We use De Cecco brand)
• 40g Persian cucumber, sliced thinly (save some to garnish)
• 40g green cabbage, sliced thinly
• 1 tsp sesame seeds, roasted to garnish
• Roasted seaweed to garnish
• Boiled egg, halved

Instructions

1. Create sauce: In a large bowl, add 2 Tbsp Sempio gochujang, 1 Tbsp gochugaru, 2 Tbsp plum extract, 1 Tbsp tuna extract sauce, 1 Tbsp apple or white vinegar, 1 Tbsp minced garlic, 1 Tbsp sugar, 1/2 tsp dasida, and 1 Tbsp sesame oil. Thoroughly mix all ingredients together for 2-3 minutes or until sugar dissolves. Adjust to liking and set aside.
2. Cook noodles: In a medium pot, boil water with salt (enough water to cook your noodles). Once boiling add 80g of angel hair pasta. Cook until noodles are soft, but not overcooked (pasta instructions say to cook for 2 minutes. This is too short. We cooked for 4 minutes). You do not want al dente noodles for any kind of noodles here. Optional tip: Add a splash of cold water while the noodles are cooking in boiling water for extra texture. Please see the video for further instructions.
3. Prepare noodles: Drain pasta under cold running water, immediately submerge pasta in cold water, and run hands through noodles, ensuring each strand gets cold. Repeat this step 2 more times or until the noodles are cold (repeat draining, submerging, and running your hands through about 3 times total). Drain noodles. Then, grab noodles by hand and squeeze out excess liquid.
4. To the large bowl with prepared sauce, add cold noodles, 40g sliced cucumber (set a little aside for garnish), and 40g sliced cabbage. With hands, gently mix all ingredients together.
5. Serve noodles in a bowl by hand, making sure to scrape out all the sauce (pour remaining sauce around the noodles). Garnish with a sprinkle of sliced roasted seaweed, sliced cucumber, halved boiled egg, and 1 tsp roasted sesame seeds. Serve immediately and enjoy. (Like a salad coated in dressing, this must be eaten immediately to be best enjoyed).

Recommended Products:

Sempio Vegan Gochujang, Hot Pepper Paste

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Paid partnership with Sempio products. This is a product we have always recommended, so we feel honored to work with Sempio products to bring this recipe to you! Thanks for supporting the brands we love that make ahnestkitchen possible.