@ahnestkitchen: This is a cold noodle dish we enjoy when we want a quick snack. It was actually the first recipe we made here when we got our first brand deal. It eventually made its way to our cookbook, which we modified it to serve four. But in this video, we just made enough noodles for us two but kept everything else the same as the sauce can be stored in the fridge. Angel Hair Bibimguksu. Serves 4 to 6. Pg. 291 in our cookbook, UMMA. Full recipe below as well. 🫶 INGREDIENTS: 1/2 cup (176g) gochujang 1/2 cup muesli cheong (plum extract syrup) 1/4 cup tuna extract sauce* 1/4 cup white vinegar or ACV 1/4 cup toasted sesame oil 3 tablespoons minced garlic 3 tablespoons sugar 1-2 tablespoons gochugaru 12 oz (340g) angel hair pasta 3 Persian cucumbers (240g), julienned, divided 4 cups (226g) green cabbage, thinly sliced, divided 4 teaspoons sesame seeds, toasted Hard-boiled large eggs, halved Lemon wedges INSTRUCTIONS: 1. Whisk the gochujang, maesil cheong, tuna extract sauce, vinegar, oil, garlic, sugar, and gochugaru together in a large bowl; set aside (can also prep and keep in the fridge beforehand). 2. Boil water in a pot. Add the pasta and cook, stirring occasionally, until softened, about 4 minutes. Drain the noodles and rinse under cold running water until chilled. Drain and gently squeeze the noodles to remove excess liquid. 3. Add the pasta, 2/3 of the cucumbers, and 2/3 of the cabbage to the bowl with the sauce. Gently toss the mixture until the noodles and vegetables are evenly coated with the sauce. Divide the pasta among individual serving bowls. Spoon any sauce left in the mixing bowl around the pasta, then sprinkle with the sesame seeds. Top with the remaining cucumber, remaining cabbage, and egg halves. Serve with lemon wedges. *You can substitute fish sauce (we recommend Three Crabs) for the tuna extract. Use 2 Tbsp fish sauce and reduce sugar to 2 Tbsp. #koreanfood #spicynoodles #EasyRecipe #noodles #gochujang

Sarah Ahn

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Thursday 30 April 2026 01:56:58 GMT