Korean American

Eric Kim · Korean American

A favorite (and regular) raw kimchi preparation in my family is this bibimguksu, which just means “mixed noodles.” For a cold noodle dish, this one is surprisingly comforting. I was testing it in the summer when Jean’s garden tomatoes were at their peak, so I added them and loved the fresh pops of umami they lent. Thick-skinned grape tomatoes are best here for their snap, but you can use whatever you like. My dad loves this.