Craving something spicy, crunchy, and carby?
|  | | | | | This is the kind of half-improvised dish that reminds me of my mom's cooking when I'm far away from home. It's what San Francisco Chronicle food critic Soleil Ho called "assimilation food" —recipes that are recreated based on memory using nontraditional ingredients.
This recipe is a mishmash of Korean spicy cucumbers (oimuchim) and Korean spicy cold noodles (bibim guksu). Instead of traditional Korean ingredients, like gochujang or gochugaru to add spice and heat, I use chili crisp, a Chinese condiment, and I reach for any type of noodle I have in the pantry. | | | |
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