Name: Angel Hair Bibimguksu 엔젤 헤어 비빔국수 (Angel Hair Mixed Cold Noodles)
Total time: 50 min
Cuisine: Korean
Ingredients: 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 tablespoons minced garlic; 3 tablespoons sugar; 2 tablespoons gochugaru; 12 ounces (340 grams) angel hair pasta; 3 Persian cucumbers (240 grams), cut into 3-inch matchsticks, divided; 4 cups (226 grams) very thinly sliced green cabbage , divided; 4 teaspoons sesame seeds , toasted; 2 or 3 hard-boiled large eggs , halved; Lemon wedges

Why This Recipe Works

Using angel hair pasta instead of more traditional somyeon (thin wheat noodles) offers a different flavor and texture as well as convenience in this cold spicy noodle dish. Mix together the sauce first: Gochujang and gochugaru offer sweet spiciness and umami, and tuna extract brings more savoriness, while plum extract syrup and a bit of sugar add balancing sweetness, and vinegar brings tang. After draining and rinsing the noodles to chill them and gently squeezing them dry, toss the noodles and sauce with sliced cabbage and cucumbers before topping each serving with additional vegetables, sliced hard-boiled eggs, and toasted sesame seeds.

Before You Begin

Use a mandoline to slice the cabbage about ⅛ inch thick. You can substitute fish sauce for the tuna extract sauce: Use 2 tablespoons fish sauce and reduce the sugar to 2 tablespoons.

Instructions

Whisk gochujang, maesil cheong, tuna extract sauce, vinegar, oil, garlic, sugar, and gochugaru together in large bowl; set aside.

Bring 2½ quarts water to boil in large, wide pot. Add pasta and cook, stirring occasionally, until softened, about 4 minutes. Drain noodles and rinse under cold running water until chilled. Drain and gently squeeze noodles to remove excess liquid.

Add pasta, two-thirds of cucumbers, and two-thirds of cabbage to bowl with sauce. Using gloved hands, gently toss mixture until noodles and vegetables are evenly coated with sauce. Divide pasta among individual serving bowls. Spoon any sauce left in mixing bowl around pasta, then sprinkle with sesame seeds. Top with remaining cucumber, remaining cabbage, and egg halves. Serve with lemon wedges.