Spicy and Sweet Bibim Miyeok Guksu (Mixed Seaweed Noodles)
Park Na Rae’s Recipe: Low-Calorie Chicken Breast Bibim Miyeok Guksu & Creamy Tofu Kongguksu (Soybean Noodle Soup)
Introducing a spicy and sweet Bibim Miyeok Guksu recipe that’s high in protein and low in calories, utilizing chicken breast. The gochujang sauce, based on a tangy and sweet apple juice mixture, combined with fresh vegetables, is appetizing and satisfying. You can also enjoy a rich meal with a creamy kongguksu made from soft tofu and nuts. This is a special meal that can be enjoyed deliciously and healthily even while dieting.
Bibim Miyeok Guksu Ingredients- 2 packs Miyeok Guksu (Seaweed Noodles, approx. 19kcal per pack for a low-calorie option)
- 1/3 cucumber (thinly julienned)
- A small amount of colorful bell peppers (thinly julienned)
- 1 hard-boiled egg (halved or quartered)
- A few cherry tomatoes (for color, halved)
- A sprinkle of toasted sesame seeds (for nutty flavor and garnish)
Braised Chicken Breast- 2 chicken breasts (about 200g)
- 3 Tbsp soy sauce
- 3 Tbsp cooking wine (e.g., Mirin)
- 1/2 onion (cut into large pieces)
- 1 stalk green onion (cut into large pieces)
- 1/2 Tbsp whole peppercorns (to remove gamey smell)
Spicy & Sweet Gochujang Sauce- 2 Tbsp gochujang (Korean chili paste)
- 100ml fresh apple juice
- 3 Tbsp vinegar
- 1 Tbsp oligo syrup (or sugar)
Creamy Tofu Konggukmul (Soybean Broth)- 1/2 block firm tofu (about 150-200g)
- 2 Tbsp roasted nuts (e.g., almonds, walnuts)
- 250ml cold water
- 1 tsp salt (to taste)
- 1 Tbsp toasted sesame seeds (for added richness)
- 2 chicken breasts (about 200g)
- 3 Tbsp soy sauce
- 3 Tbsp cooking wine (e.g., Mirin)
- 1/2 onion (cut into large pieces)
- 1 stalk green onion (cut into large pieces)
- 1/2 Tbsp whole peppercorns (to remove gamey smell)
Spicy & Sweet Gochujang Sauce- 2 Tbsp gochujang (Korean chili paste)
- 100ml fresh apple juice
- 3 Tbsp vinegar
- 1 Tbsp oligo syrup (or sugar)
Creamy Tofu Konggukmul (Soybean Broth)- 1/2 block firm tofu (about 150-200g)
- 2 Tbsp roasted nuts (e.g., almonds, walnuts)
- 250ml cold water
- 1 tsp salt (to taste)
- 1 Tbsp toasted sesame seeds (for added richness)
- 1/2 block firm tofu (about 150-200g)
- 2 Tbsp roasted nuts (e.g., almonds, walnuts)
- 250ml cold water
- 1 tsp salt (to taste)
- 1 Tbsp toasted sesame seeds (for added richness)
Cooking Instructions
Step 1
First, prepare the main ingredient for your Bibim Miyeok Guksu: 2 packs of miyeok guksu. Each pack is only about 19kcal, making them an excellent choice for a diet meal!
Step 2
Peel half a fresh apple and finely grate it using a grater. The natural sweetness and aroma of the apple will enrich the gochujang sauce.
Step 3
Strain the grated apple through a fine sieve to collect only the clear apple juice. Discard the pulp for a clean-tasting sauce.
Step 4
Now, let’s make the spicy and sweet gochujang sauce. In a bowl, combine 2 Tbsp gochujang, 100ml of the prepared apple juice, 3 Tbsp of tangy vinegar, and 1 Tbsp of oligo syrup.
Step 5
Mix thoroughly with a spoon or whisk until all ingredients are well combined and the gochujang is smoothly dissolved. (Tip: We’ve reduced the sugar for a diet-friendly version, but feel free to add more sugar to your preference.)
Step 6
Wash the 1/3 cucumber and thinly julienne it. The crisp texture of the cucumber pairs wonderfully with the noodles.
Step 7
Thinly julienne the colorful bell peppers, just like the cucumber. Bell peppers add vibrant color and are rich in vitamins.
Step 8
For the creamy tofu konggukmul, using firm, handmade tofu will yield a richer flavor. Cut half a block of your tofu into large, bite-sized pieces.
Step 9
Blanch the cut tofu in boiling water for about 1-2 minutes until the surface is cooked. This removes any raw tofu smell and softens the texture for the broth.
Step 10
Immediately rinse the blanched tofu under cold running water to cool it down. Rinsing in cold water also makes the tofu firmer.
Step 11
Now, in a blender, add the blanched tofu, 2 Tbsp of roasted nuts, 1 Tbsp of toasted sesame seeds, and 250ml of cold water.
Step 12
Blend until all ingredients are smooth and creamy to create the konggukmul. Similar to the apple juice, strain this through a fine sieve to get only the smooth broth.
Step 13
For the braised chicken breast, briefly boil the 2 chicken breasts in water until the outside is just cooked. Then, rinse them under cold water.
Step 14
Shred the blanched chicken breast into large pieces by hand. In a pot, combine the shredded chicken, 3 Tbsp soy sauce, 3 Tbsp cooking wine, the large-cut onion and green onion, and 1/2 Tbsp whole peppercorns. Add just enough water to cover them lightly.
Step 15
Once the braising liquid begins to boil, reduce the heat to low, cover the pot, and simmer for about 20 minutes. This allows the chicken breast to become tender and absorb the flavors.
Step 16
After the braising is complete, let the chicken breast cool slightly, then shred it further into bite-sized pieces by hand. This ensures you have moist, flavorful chicken.
Step 17
Finally, rinse the miyeok guksu under cold running water. Drain them thoroughly in a colander. Rinsing helps maintain their chewy texture.
Step 18
Assemble your Bibim Miyeok Guksu: Place the drained miyeok guksu in a large bowl. Top with the julienned cucumber, bell peppers, and the braised chicken breast. Generously drizzle the spicy and sweet gochujang sauce over everything, and finish with a sprinkle of toasted sesame seeds. Your delicious Bibim Miyeok Guksu is ready!
Step 19
For the Miyeok Kongguksu version, place the drained miyeok guksu in a separate bowl. Arrange the cucumber, halved cherry tomatoes, and the hard-boiled egg attractively on top. Pour the creamy tofu konggukmul over it and sprinkle with toasted sesame seeds for a hearty and healthy Miyeok Kongguksu! Enjoy both versions according to your preference.
