This was the case a couple of weeks ago. It was a sweaty hot weekend and I had no motivation to get up off of the couch to get dinner started. Then, I realized we had a bunch of vegetables in the crisper, begging to be used, and I decided to make bibim guksu. My old bibim guksu post is outdated and in need of an update so I photographed this version to share.
4 bundles Korean wheat noodles (소면 / somyun)
1½ cups cabbage kimchi, chopped
¼ cup hot pepper paste (gochujang)
1 teaspoon sesame oil
1 teaspoon rice wine vinegar
2 teaspoons brown sugar
½ teaspoon grated ginger
2 teaspoon sesame seeds
+ 2 eggs
+ 1 baby cucumber, sliced
+ ½ bell pepper, sliced
+ 1 scallion, chopped
+ ½ avocado, sliced
+ sesame seeds
*The first 8 ingredients are the necessary bits and to be honest, 90% of the time, it's all I use when I'm making bibim guksu for lunch. The egg and vegetables are really just extras that you can throw in when you're feeling fancy or serving to guests. The 10% of the time that I add in the extras, it's because I'm making bibim guksu for dinner and I want to make it more filling.
kalbi to eat alongside the bibim guksu.