Korean Mixed Noodle Salad With Kimchi Bibimguksu Sauce

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"Introducing Bibimguksu (Korean noodle salad)! Main taste comes from the sauce, which has a slightly spicy, sweet and sour taste, and the fragrance from the sesame oil is another pleasant experience."
-- @gyoungranusa

Recipe Intro From gyoungranusa

Like the mixed rice dish, bibimbap, this mixed noodles recipe is full of texture and color. I'm salivating over the kimchi, vegetables and zesty gochujang paste. Off to try this recipe, immediately!

Korean Mixed Noodle Salad with Kimchi Bibimguksu Sauce 

Ingredients:
1 cup chopped kimchi(*)
1/4 cup kimchi juice (liquid from the kimchi)
1 tablespoons Gochujang (found in Korean or most Asian grocery stores.)
1 teaspoons sugar (or honey)
1 tablespoons rice wine vinegar
1 tablespoon sesame oil
.
**Use your favorite brand of kimchi or homemade kimchi (homemade kimchi recipe at my blog.naver.com/daisyusa64)
.
The garnish
1/2 English cucumber, julienned
1 hard boiled egg, cut in half
1/4 cup microgreens (optional)
1 tablespoon sesame seeds

Directions:
Combine kimchi bibimguksu sauce in a medium bowl. Mix well and set aside.

Add noodles to a large pot of boiling water, and boil until cooked through. Noodles should be chewy and soft, (average time about 3 minutes). When the noodles are done, strain and rinse them in cold water. Once the noodles are cool and the water has drained, divide into two bowls. Divide kimchi sauce mixture and pour on top of noodles.

Garnish with julienned cucumber, egg, microgreens, and sesame seeds. Mix together and enjoy!