Red Frisée Bibim Guksu
Aeroveg Red Frisée in Korean spicy cold noodles — crimson, pleasantly bitter, and beautiful against a punchy gochujang sauce.
Bibim Guksu - Korean spicy mixed cold noodles — is one of summer’s great pleasures: chilled, chewy noodles tossed in a gochujang dressing that’s simultaneously spicy, sweet, and tangy, finished with cool vegetables and a soft egg. Aeroveg Red Frisée is a natural fit here — its deep crimson and green fronds add real drama to the bowl, and its clean, slightly bitter bite does something clever: it softens the gochujang’s intensity just enough while making each mouthful more interesting. Simple to assemble, endlessly satisfying.
Method
- Make the sauce. Whisk all bibim sauce ingredients together until smooth and glossy. Taste — it should be spicy, tangy, and sweet in roughly equal measure. Refrigerate while you prepare everything else.
- Cook and chill the noodles. Boil somyeon in a pot of water for 2–3 minutes (or as per packet instructions). Drain immediately and rinse under cold running water until completely cold. Toss with a drizzle of sesame oil to prevent sticking.
- Soft-boil the eggs. If not already done, cook eggs in boiling water for 6–7 minutes, then transfer immediately to an ice bath. Peel when cool and halve just before serving.
- Assemble the bowls. Divide cold noodles between two serving bowls. Spoon the bibim sauce generously over the noodles.
- Top and garnish. Arrange Aeroveg Red Frisée, julienned cucumber, and carrot over the noodles. Place egg halves on top. Scatter sesame seeds over everything.
- Toss and serve. Bring to the table and let each person mix everything together before eating — the pleasure of bibim guksu is in the toss.
Aeroveg Red Frisée tip: Its curly, open fronds are built to catch sauce — once tossed into bibim guksu, every leaf carries the gochujang dressing. The gentle bitterness also acts as a natural counterpoint to the sweetness in the sauce, keeping the bowl sharp and balanced rather than cloying.