Duration
20 minutes
Serves
2
Korean spicy cold noodles, or bibim guksu, only take 10 minutes to prepare. Because it’s so easy, this recipe is conducive to using leftovers as toppings. I had smoked a duck earlier in the week and had some cucumbers and carrots in the cold bin that needed to be used. And I always keep kimchi on hand. The toppings are your choice—anything goes. This noodle eats like a salad and is extra refreshing on a hot summer day.
If you don’t have any leftover duck available, simply sear a duck breast in a pan to 135°F internal temperature, and then slice against the grain. You can also use any meat as a topping here.
Ingredients
- Duck meat, cooked and sliced
- 2 eggs, soft-boiled
- Julienned cucumber, seeds scooped out
- Julienned carrot, peeled
- Toasted sesame seeds
- Kimchi
- 8 oz. uncooked somen (or somyeon) wheat noodles
Sauce
- 2 tbsp. gochujang chili paste
- 2 tbsp. soy sauce
- 2 tsp. toasted sesame seed oil
- 1 tbsp. rice vinegar
- 2 tsp. honey
- 1 clove of garlic, minced
Also works with
Preparation
- In a small microwave-safe bowl, stir sauce ingredients until fully combined. If needed, heat slightly in the microwave to dissolve the honey. Set aside.
- Cook noodles according to package directions and rinse with cold water to remove excess starch and until cold. Allow to drip dry for a few minutes.
- Divide noodles into two bowls and toss with spicy sauce to taste. Top each bowl with duck, a halved soft-boiled egg, julienned cucumber, julienned carrots, kimchi, and toasted sesame seeds to your liking.
Shop
Sign In or Create a Free Account
Related
Recipes
Duck with Vietnamese Cabbage Salad
(0)
Recipes
Duck with Blackberry Sauce
(0)
Recipes
Duck Dirty Rice
(4)
Reviews
Duck with Spicy Cold Noodles
Duration
20 minutes
Serves
2
Korean spicy cold noodles, or bibim guksu, only take 10 minutes to prepare. Because it’s so easy, this recipe is conducive to using leftovers as toppings. I had smoked a duck earlier in the week and had some cucumbers and carrots in the cold bin that needed to be used. And I always keep kimchi on hand. The toppings are your choice—anything goes. This noodle eats like a salad and is extra refreshing on a hot summer day.
If you don’t have any leftover duck available, simply sear a duck breast in a pan to 135°F internal temperature, and then slice against the grain. You can also use any meat as a topping here.
Ingredients
- Duck meat, cooked and sliced
- 2 eggs, soft-boiled
- Julienned cucumber, seeds scooped out
- Julienned carrot, peeled
- Toasted sesame seeds
- Kimchi
- 8 oz. uncooked somen (or somyeon) wheat noodles
Sauce
- 2 tbsp. gochujang chili paste
- 2 tbsp. soy sauce
- 2 tsp. toasted sesame seed oil
- 1 tbsp. rice vinegar
- 2 tsp. honey
- 1 clove of garlic, minced
Also works with
Preparation
- In a small microwave-safe bowl, stir sauce ingredients until fully combined. If needed, heat slightly in the microwave to dissolve the honey. Set aside.
- Cook noodles according to package directions and rinse with cold water to remove excess starch and until cold. Allow to drip dry for a few minutes.
- Divide noodles into two bowls and toss with spicy sauce to taste. Top each bowl with duck, a halved soft-boiled egg, julienned cucumber, julienned carrots, kimchi, and toasted sesame seeds to your liking.