Sweet and Tangy Chicken Bibim Guksu
Make Sweet and Tangy Chicken Bibim Guksu – a Perfect Snack for Children’s Day!
Create a refreshingly tangy sauce using plum extract (maesilcheong) and then julienne your favorite vegetables from the fridge. Place everything in a large bowl and let the kids enjoy mixing and eating! This dish brings back fond childhood memories for me, and it’s a fun kitchen activity for the kids. It’s a wonderful way to spend time at home, especially when going out is difficult. This recipe is for one serving; simply double or triple the ingredients to serve more people.
Sauce (1 serving)- 1 Tbsp sugar
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp sesame oil
- 2 Tbsp maesilcheong (plum extract)
- 1/2 Tbsp minced green onion
- 1/2 Tbsp minced garlic
Noodles & Toppings (1 serving)- 250g somyeon (thin wheat noodles)
- 60g onion
- 1 egg
- 3 perilla leaves
- 1/2 chicken breast
- 2 bay leaves
- 1 star anise
- 250g somyeon (thin wheat noodles)
- 60g onion
- 1 egg
- 3 perilla leaves
- 1/2 chicken breast
- 2 bay leaves
- 1 star anise
Cooking Instructions
Step 1
First, prepare the bibim guksu sauce which is key to its flavor. In a bowl, combine all the sauce ingredients: sugar, gochujang, sesame oil, maesilcheong, minced green onion, and minced garlic. Mix them thoroughly until well combined to create a delicious sauce. Ensure all ingredients are evenly incorporated.
Step 2
To tenderize the chicken breast and infuse it with aromatic flavors, prepare the bay leaves and star anise. Pour an adequate amount of water into a pot and add the bay leaves and star anise. Bring the water to a boil, allowing the fragrant aromas to release.
Step 3
Once the water is boiling vigorously, add the chicken breast and let it simmer for about 6 minutes until fully cooked. After cooking, turn off the heat and let the chicken breast cool down directly in the pot without draining the water. This method helps to keep the chicken breast moist and tender.
Step 4
Once the chicken breast has cooled, julienne it into bite-sized pieces. Wash and thinly julienne the onion and perilla leaves as well. It’s best to cut the vegetables thinly to maintain a crisp texture in the bibim guksu.
Step 5
Next, prepare a thin omelet for the egg garnish. Lightly grease a pan and pour in a thin layer of beaten egg. Cook both sides until set, then let it cool and julienne it thinly. The vibrant colors of the egg garnish will make the bibim guksu look even more appealing.
Step 6
Now it’s time to cook the somyeon noodles. In a large pot of boiling water, add the somyeon and stir occasionally to prevent them from sticking together as they cook. Once the noodles are perfectly cooked, rinse them under cold water several times to remove excess starch, then drain them thoroughly. Achieving perfectly springy noodles is crucial for great bibim guksu.
Step 7
Arrange the drained somyeon noodles attractively on a serving plate. Top generously with the julienned chicken breast, onion, perilla leaves, and egg garnish. Finally, add a generous amount of the prepared sweet and tangy sauce and mix everything together. Your delicious Chicken Bibim Guksu is ready to be enjoyed! Feel free to add other vegetables like cucumber or carrot according to your preference.
