Time: 30 min.
Complexity: easily
Servings: 4

This cold salad, made with chilled, spicy Korean bibim guksu noodles, will captivate you with its vibrant, refreshing flavor. Boiled udon noodles are quickly cooled under cold water, then tossed with a kimchi-based dressing, infusing the noodles with savory, sweet, and tart notes. Served with fried tofu, fresh herbs, kimchi, sesame seeds, and thinly sliced ​​pear.

Ingredients:

• 1 package (400g) extra-firm tofu, patted dry and cut into 8 slices
• 2 tablespoons of vegetable oil
• 1 cup kimchi, cut into thin strips, + 3 tablespoons brine
• 4 tsp. dark sesame oil
• 1 tbsp soy sauce
• 1 tbsp. sugar
• 1 teaspoon distilled white vinegar
• 1 package of dry udon
• 4 cups mesclun (mixed salad greens)
• 1 small Chinese pear, peeled and thinly sliced
• 4 tsp toasted sesame seeds

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

udon noodles, tofu, kimchi, mesclun salad mix, sesame oil, soy sauce, sesame

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Preparation:

Step 1
• Gently press the tofu slices between paper towels to remove excess water. Season both sides with salt and black pepper. Heat vegetable oil in a large nonstick skillet over medium-high heat. Arrange the tofu in a single layer and fry until well-browned, 5-6 minutes per side. Let cool, then cut into bite-sized pieces.
Step 2
• Meanwhile, bring a large pot of water to a boil. In a large bowl, combine the kimchi brine, sesame oil, soy sauce, sugar, and vinegar; set aside. Add the noodles to the boiling water and cook according to package instructions. Drain and rinse the noodles under cold water to cool. Shake off as much water as possible.
Step 3
• Transfer the udon to a bowl with the dressing; add the tofu, chopped kimchi, mesclun greens, pear, and 2 teaspoons of toasted sesame seeds. Stir, season with salt and pepper to taste. Divide the noodles among the bowls. Sprinkle with the remaining 2 teaspoons of sesame seeds.

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