Back to the Korean roots.

Kimchi tuna guksuRemember when this blog started in late December of last year with a Korean dish that I truly, truly love? Well, it’s time for this blog to revist some Korean food. And since my fridge is newly restocked with a giant tub of kimchi, I had to make something that included it: kimchi tuna guksu.

Kimchi tuna guksu. Um, what? Kimchi noodles, my friends. Spicy, chilled, pungent, delicious. And so simple to make. Takes no more than 15-20 minutes, depending on how long it takes your water to boil and I assure you that it will take another 15-20 minutes to finish the whole damn bowl of it. I know I almost did.

So, traditionally, kimchi guksu is a simple Korean dish consisting of somyeon noodles, roughly chopped kimchi, and gochujang. This is not to be confused with bibim gook soo which is similar, with the additions of cucumber, egg, seaweed and so on. This is more of a simplified version…for people like me who don’t carry all of those ingredients! Of course, I had to jazz it up just a little bit to make it more substantial, adaptive to my fridge and cupboards and to make it just perfect for my liking.

Enter deliciousness.
Kimchi tuna guksu Kimchi tuna guksu Kimchi tuna guksu Kimchi tuna guksu Kimchi tuna guksuKimchi tuna guksu

What you’ll need:
– 2 bundles buckwheat soba noodles
– 1/2 cups kimchi, chopped
– 1 can flaked tuna, lightly drained
– 4 stalks green onions, sliced
– 1 tbsp gochujang
– 2 tsps sesame oil
– 2 tsps rice wine vinegar
– 2 tsps soy sauce
– Sesame seeds (optional)

What you’ll need to do:
1. Cook your soba noodles according to packaged directions, drain, run under cold water and set aside.
2. In a medium serving bowl, combine all of the ingredients and mix thoroughly.
3. Serve with a sprinkle of sesame seeds on top. Makes 2-4 servings.


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