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Main Dishesbonappetit
Angel Hair Bibimguksu
This delicious noodle dish relies on gochujang to create a sauce that delivers the perfect balance of spice, tang, and sweetness.
👥 4 Servings👤 Sarah Ahn📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●pot
- ●mixing bowl
📝 Preparation Steps
1
Whisk ½ cup (176 grams) gochujang, ½ cup maesil cheong (plum extract syrup), ¼ cup tuna extract sauce, ¼ cup distilled white vinegar, ¼ cup toasted sesame oil, 3 Tbsp. minced garlic, 3 Tbsp. sugar, and 2 Tbsp. gochugaru together in a large bowl; set aside.
. minced garlic3 Tbsp. (340 grams) angel hair pasta12 oz(226 grams) very thinly sliced green cabbage, divided4 cups. sugar3 Tbsp. gochugaru2 Tbsp
2
Bring 2½ quarts water to a boil in a large, wide pot. Add 12 oz. (340 grams) angel hair pasta and cook, stirring occasionally, until softened, about ⏱️ 4 minutes. Drain the noodles and rinse under cold running water until chilled. Drain and gently squeeze the noodles to remove excess liquid.
3
Add the pasta, 2 Persian cucumbers (160 grams), cut into 3" matchsticks, and two-thirds of 4 cups (226 grams) very thinly sliced green cabbage, to the bowl with the sauce. Using your gloved hands, gently toss the mixture until the noodles and vegetables are evenly coated with the sauce. Divide the pasta among individual serving bowls. Spoon any sauce left in the mixing bowl around the pasta, then sprinkle with 4 tsp. sesame seeds, toasted. Top with the remaining 1 Persian cucumber (80 grams), cut into 3‑inch matchsticks, remaining one-third of 4 cups (226 grams) very thinly sliced green cabbage, and 2 or 3 hard-boiled large eggs, halved. Serve with lemon wedges.
Persian cucumbers (240 grams), cut into 3‑inch matchsticks, divided3(226 grams) very thinly sliced green cabbage, divided4 cups. (340 grams) angel hair pasta12 oz. sesame seeds, toasted4 tspor 3 hard-boiled large eggs, halved2Lemon wedges, for serving
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