Bibim Guksu

Ingredients

• 1 cup (175 g) kimchi (with juice), finely chopped
• 1/2 cup (120 ml) gochujang (Korean chile paste, available at most Asian grocery stores)
• 2 garlic cloves, minced
• 2 Tbsp (30 ml) soy sauce
• 1 Tbsp (15 ml) sesame oil
• 2 Tbsp (30 ml) brown rice syrup or honey
• 2 Tbsp (30 ml) rice vinegar
• 2 eggs
• 12 oz (about 340 g) dried somyeon noodles
• 2 tsp cooking oil
• 8 large shiitake mushrooms, stemmed and thinly sliced (about 1 cup)
• 2 carrots, peeled and julienned (about 1 cup)
• 1/2 cup (51 g) thinly sliced garlic chives or scallions
• 1/2 cup (25 g) snow pea sprouts (optional)
• 1 cup (80 g) thinly sliced red cabbage
• 1 cup (125 g) julienned cucumbers (preferably Persian or other thin-skinned variety)
• 1 cup (110 g) julienned Korean radish or daikon
• 1 cup (110 g) julienned Asian pear
• 2 tsp sesame seeds
• Step 1 Bring a big pot of water to boil over high heat.
• Step 3 Once the water is at a rapid boil, place clean, room-temperature eggs in the boiling water and set a timer for 6½ minutes. Feel free to leave out the egg to make this vegan.