Spicy and cool, Korean bibim gusku is for hot weather days.
I recommend making extra sauce and just keeping some around to dress up leftovers.
The meal comes together quickly, the most time needed to cut up the vegetables.
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However, do not be fooled by the simplicity of preparation.
Korean food, and in particular these Korean noodles, are extremely flavorful.
Feel free to use the dressing to make any variety of cool summer dishes.
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The toppings are flexible as well.
Add, subtract, adjust to your taste and availability.
While the water is heating, prepare toppings and the sauce.
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Prepare the lettuce, cabbage, cucumber, carrots, asian pear, sesame leaves and radish sprouts.
Cut each hard boiled egg in half.
Stir to combine and set aside.
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When noodles are finished cooking, pour into a colander and rinse with cold water and drain.
To serve, place cooled noodles in a medium sized bowl.
Toss with the dressing, then top with the vegetables/fruit of your choice.
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Place one of the hard-boiled egg halves on top and a few radish sprouts.
Simply Recipes / Lori Rice
