Sunday, March 25, 2012
I am a big fan of Maangchi. It is such a pleasure to see how this energetic lady brings people together from around the globe to exchange their cuisines and to learn about Korean food.
Because my mum never wrote down a recipe and because in former times, i wasn't interested into her cooking (it would be Korean food anyway at any time...), I now gladly take all the reliable recipes that i can find.
Bibimguksu is the go-for-dish when i don't want to cook but eat well (which is almost always the case).
Kimchi and toasted sesame seeds should be prepared ahead.
I took rice vermicelli (the ones that are only soaked in hot water) but thin wheat noodles (Somyun) would be authentic. I replaced lettuces for cucumber but would have preferred the latter if in season.
Carefully handle the amount of Gochujang - the hotness can differ a lot according to each brand (the one in the photo is rather mild).