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Korean spicy cold noodles, or bibim guksu, only take 10 minutes to prepare. Because it’s so easy, this recipe is conducive to using leftovers as toppings. I had smoked a duck earlier in the week and had some cucumbers and carrots in the cold bin that needed to be used. And I always keep kimchi on hand. The toppings are your choice—anything goes. This noodle eats like a salad and is extra refreshing on a hot summer day.
If you don’t have any leftover duck available, simply sear a duck breast in a pan to 135°F internal temperature, and then slice against the grain. You can also use any meat as a topping here.
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