Angel Hair Bibimguksu

Method

1. 1

   Whisk ½ cup (176 grams) gochujang, ½ cup maesil cheong (plum extract syrup), ¼ cup tuna extract sauce, ¼ cup distilled white vinegar, ¼ cup toasted sesame oil, 3 Tbsp. minced garlic, 3 Tbsp. sugar, and 2 Tbsp. gochugaru together in a large bowl; set aside.

2. 2

   Bring 2½ quarts water to a boil in a large, wide pot. Add 12 oz. (340 grams) angel hair 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. 3

   Add the pasta, 2 Persian cucumbers (160 grams), cut into 3" matchsticks, and two-thirds of 4 cups (226 grams) very thinly sliced green cabbage, to the bowl with the sauce. Using your gloved hands, 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 4 tsp. sesame seeds, toasted. Top with the remaining 1 Persian cucumber (80 grams), cut into 3‑inch matchsticks, remaining one-third of 4 cups (226 grams) very thinly sliced green cabbage, and 2 or 3 hard-boiled large eggs, halved. Serve with lemon wedges.

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