Korean spicy chilled noodles (Bibim guksu) from Milk Street: The New Rules: Recipes That Will Change the Way You Cook (page 119) by Christopher Kimball

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Notes about this recipe

  • Pandan on May 22, 2024

    This was quite nice, although I couldn’t eat a huge portion of it (could be due to my pregnancy not the dish though). I added some fried tofu. I was first worried that I undercooked the soba noodles, but after soaking up the sauce they had the right consistency. My husband took the leftovers to work.

  • Tealismyname on May 14, 2024

    Enjoyed this immensely - definitely needs the egg to make it a proper meal.

  • hbakke on August 12, 2020

    I used 3 tablespoons of the gochujang and it was plenty spicy for us. I think the gochujang we have is on the spicier side. This dish was okay. For me, I think it could have used additional acid as the end result seemed a little flat. I'm not sure I would make this again, but it did come together quickly.

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