In season当季Korean韩式
Spicy Korean Mixed Noodles (Bibim Guksu)韩式泡菜辣拌面
Cold thin wheat noodles with tangy spicy kimchi sauce, cucumber and fully cooked egg. This is a fish-free vegetarian version; check the kimchi label.凉细面拌酸辣泡菜酱，配黄瓜和全熟鸡蛋；此无鱼素食版须核对泡菜标签。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Keep raw meat apart生熟分开生熟分開Lo crudo, aparte날것은 따로
Measure first先量好先量好Mide antes먼저 계량
- Chop kimchi, mince garlic and cut cucumber into matchsticks. Set out a colander and a bowl of cold drinking water for cooling eggs.泡菜切碎，蒜末、黄瓜丝备好；准备漏篮及凉饮用水给蛋降温。
Written for 2 servings · cooking more? Use batches按 2 人份写 · 加量请分批按 2 人份寫 · 加量請分批Para 2 porciones · si haces más, por tandas2인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 2 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方2人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands; rinse fresh produce under running water and dry it. Keep raw meat or fish separate; do not wash raw poultry.洗手；蔬果用流水洗净并擦干。生肉、生鱼与即食食物分开，不冲洗生鸡肉。
- Measure the displayed ingredient list before heating; amounts follow your chosen servings. Rinsing, blanching and separately mentioned drinking water are additional.开火前按随人数变化的清单量好食材；另备清洗、焯菜及文中另提的饮用水。
Ingredients食材
- Dry thin Korean wheat noodles (somyeon)干韩式细小麦面（somyeon）6 oz盎司
- Fish- and shellfish-free napa kimchi, with brine无鱼无贝类的白菜泡菜（带汁）3 oz盎司
- Plain gochujang chili paste (check label)原味韩式辣椒酱（核对标签）1.5 tbsp大勺
- Unseasoned rice vinegar无调味米醋1 tbsp大勺
- Soy sauce酱油1 tsp小勺
- Sugar白糖1 tsp小勺
- Toasted sesame oil香油2 tsp小勺
- Garlic大蒜1 clove瓣
- English cucumber英国长黄瓜0.5
- Toasted white sesame seeds熟白芝麻1 tsp小勺
- Eggs鸡蛋2 large个大的
Method做法
Gently lower the eggs into the barely boiling water with a spoon. Then move them to the cold water, cool, and peel.
用勺子把蛋轻轻放进微沸的水里。煮好后捞进凉水里泡凉，剥壳。
Both the white and the yolk are firm, not runny.蛋白蛋黄都凝固了，不流动。
Common mistake & quick fix容易错在哪，怎么补救
If the egg is still wet or runny inside, cover over low heat and continue until set and 160°F (71°C).蛋心仍湿或流动时，盖锅小火继续加热至凝固、中心160°F (71°C)。
In a large bowl, stir together the kimchi, gochujang, vinegar, soy sauce, sugar, sesame oil, and garlic. Only if it's too thick to toss, add a small splash of cold water.
大碗里把泡菜、辣椒酱、醋、酱油、糖、香油和蒜拌在一起。要是太稠拌不开，才加一点点凉水。
The sauce is thick but spreadable, not soupy.酱稠但能拌开，不是汤汤水水。
Common mistake & quick fix容易错在哪，怎么补救
Add dressing only after draining the vegetables well; otherwise it becomes watery.蔬菜沥干后再拌汁，否则容易出水。
Boil the noodles in fresh water following the package, stirring so they separate. Drain, rinse under cold drinking water, then drain really well.
另起一锅清水，按包装说明煮面，边煮边搅散。沥出来用凉饮用水冲凉，再彻底沥干。
A cooled strand has no hard core and isn't hot anymore.挑一根凉了的面尝尝，没有硬芯，也不烫了。
Common mistake & quick fix容易错在哪，怎么补救
Follow the package for this noodle type; taste a cooled strand. Drain well so the sauce or broth is not diluted.按这种面的包装时间煮，取一根吹凉试口感；沥干，别把酱或汤冲淡。
Toss the noodles with the sauce, divide between bowls, and top with the cucumber, egg halves, and sesame seeds. Eat right away before the noodles soften more.
面跟酱拌匀，分到碗里，摆上黄瓜、半切蛋和芝麻。赶紧吃，别让面再泡软了。
The sauce clings to the noodles instead of pooling like rinse water.酱挂在面上，不是像冲面水那样积在碗底。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。
Know your ingredients认识食材
Ingredients explained食材讲解
Plain gochujang chili paste (check label)原味韩式辣椒酱（核对标签）Korean fermented chili paste: sweet, spicy, savory. Find it in red tubs at H Mart or the Asian aisle; refrigerate after opening.韩式发酵辣椒酱，甜辣带鲜。H Mart或亚洲货架的红色盒装；开封后冷藏。
- Unseasoned rice vinegar无调味米醋
Rice vinegar is mild for Asian dressings and quick pickles; white vinegar is sharper — use less.米醋温和，适合亚洲凉拌和快腌；白醋更冲，要少放。
- Soy sauce酱油
Umami and salt in one. Low-sodium versions cut ~40% salt.鲜和咸一次到位。低钠款少约四成盐。
Sugar白糖A little sugar balances salt and acidity; add gradually and taste as you go.少量糖能平衡咸和酸；分次加，边尝边调。
- Toasted sesame oil香油
Toasted sesame oil is for finishing, not high-heat frying; seeds add crunch. Store oil in a cool, dark spot.烤芝麻油用于出锅提香，不宜高温炒；芝麻粒增加口感。香油避光阴凉存放。
Garlic大蒜Crush and rest 10 min before heating to keep more allicin. Avoid sprouted cloves.拍碎静置10分钟再加热，保留更多大蒜素。发芽的别用。
English cucumber英国长黄瓜Persian or English cucumbers have thin skin and few seeds — no peeling needed. Salt 10 min to draw water for salads.迷你黄瓜或英国黄瓜皮薄籽少，不用削皮。凉拌前撒盐腌10分钟出水。
Cookware厨具
Skillet with lid, small pot, colander, knife, board, measuring tools and food thermometer带盖平底锅、小锅、漏篮、刀、砧板、量具与食品温度计
Make it a balanced meal营养搭配建议
Noodles supply starch and eggs some protein; add a vegetable side or tofu if you want a more substantial meal.面是淀粉，鸡蛋补部分蛋白质；想更丰盛可加蔬菜配菜或豆腐。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
Dowei Kitchen original本站专属