Chewy Konjac Bibim Guksu with a Refreshing Twist
Delicious Konjac Bibim Guksu Recipe by Lee Bo-eun for a Diet Meal Plan (feat. Shirikonnyaku)
Let’s enjoy a delicious and healthy diet meal! This recipe features chewy konjac noodles tossed in a sweet and spicy sauce, perfect for a light and satisfying meal.
Main Ingredients- Konjac noodles (Shirikonnyaku) 200g
- 1/2 Orange bell pepper
- 1/2 Yellow bell pepper
- 1/2 Cucumber
- 1/2 Red chili pepper
- 1 tsp Salt (for salting cucumber)
- 1-2 drops Vinegar (for blanching konjac)
- A little Cooking oil (for sautéing)
Sweet and Spicy Bibim Sauce- 1 Tbsp Soy sauce
- 1 Tbsp Vinegar
- 1/2 Tbsp Minced garlic
- 1 Tbsp Chopped green onion
- 1.5 Tbsp Oligodang (corn syrup)
- 1/2 Tbsp Toasted sesame seeds
- 1/2 Tbsp Sesame oil
- A pinch of Black pepper
- 2 Pinches of Salt
- 1 Tbsp Soy sauce
- 1 Tbsp Vinegar
- 1/2 Tbsp Minced garlic
- 1 Tbsp Chopped green onion
- 1.5 Tbsp Oligodang (corn syrup)
- 1/2 Tbsp Toasted sesame seeds
- 1/2 Tbsp Sesame oil
- A pinch of Black pepper
- 2 Pinches of Salt
Cooking Instructions
Step 1
Thinly slice half a cucumber after washing it thoroughly. Place the cucumber slices in a bowl and sprinkle with 1 teaspoon of salt. Gently massage the salt into the cucumber and let it sit for about 20 minutes to pickle. Afterward, lightly rinse the cucumber under running water and squeeze out any excess moisture. This step helps to retain the cucumber’s crisp texture.
Step 2
Finely julienne the orange and yellow bell peppers after removing the seeds. Thinly slice the red chili pepper diagonally. These colorful additions will make your bibim guksu visually appealing.
Step 3
Konjac noodles can sometimes have a slightly sour taste. To eliminate this, bring a pot of water to a boil and add 1-2 drops of vinegar. Blanch the konjac noodles for about 30 seconds to 1 minute. Immediately drain them and rinse thoroughly under cold running water. Squeeze out as much water as possible to achieve a chewy and springy texture.
Step 4
Heat a pan over medium-high heat with a little cooking oil. Add the salted and squeezed cucumber slices and quickly stir-fry for about 30 seconds until slightly softened but still crisp. Then, add the julienned bell peppers and stir-fry over high heat for about 40 seconds. Avoid overcooking to maintain their crunch.
Step 5
In a small bowl, combine all the sauce ingredients: 1 tablespoon soy sauce, 1 tablespoon vinegar, 1/2 tablespoon minced garlic, 1 tablespoon chopped green onion, 1.5 tablespoons oligodang, 1/2 tablespoon sesame oil, a pinch of black pepper, 2 pinches of salt, and 1/2 tablespoon toasted sesame seeds. Mix everything well until evenly combined to create the bibim sauce.
Step 6
In a large mixing bowl, combine the blanched konjac noodles, the sautéed cucumber and bell peppers, and the sliced red chili pepper. Add about two-thirds of the prepared bibim sauce to the bowl. Gently toss everything together, ensuring the konjac noodles don’t clump. Taste and add more sauce if needed. Sprinkle with additional toasted sesame seeds before serving for a final flourish.
