Eric Kim’s Kimchi Bibimguksu with Cherry Tomatoes

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 87Rating: 5/5 How Easy Is That – Skill Level: EasyStore-Bought Is Fine: somyeon noodles Recipe on Nigella.com. The post Eric Kim’s Kimchi Bibimguksu with Cherry Tomatoes appeared first on Store-Bought Is Fine.