Eric Kim’s Kimchi Bibimguksu with Grape Tomatoes is the perfect late-summer dish for enjoying some of your farmers market finds. And while some boiling is involved, it’s served cold, making this a refreshing break from the summer heat.
Cooked somyeon noodles (thin Korean wheat noodles) are tossed in a simple gochugaru-sesame dressing, then combined with chopped kimchi, halved tomatoes, julienned cucumbers, and a soft-boiled egg.
While Eric prefers grape tomatoes in this, I can never have enough cherry tomatoes (I prefer their thinner skins), so I used those instead.
Even Alex, who is typically raw-kimchi-averse, loved this one!
Book: Korean American, page 87
Rating: 5/5
How Easy Is That – Skill Level: Easy
Store-Bought Is Fine: somyeon noodles
Recipe on Nigella.com.
