Spicy & Sweet Whelk and Stone Parsley Bibim Guksu (Spicy Mixed Noodles)
Spring Delight! Stone Parsley Whelk Bibim Guksu Recipe
This bibim guksu is a delightful combination of chewy whelks and fresh stone parsley, perfect for stimulating your appetite. The stone parsley offers a wonderfully crisp and refreshing texture, while the inclusion of spicy Cheongyang chili whelks adds a pleasant kick. Even with a reduced amount of gochujang (Korean chili paste), the inherent spiciness of the whelks provides a satisfyingly subtle heat at the finish. This recipe elevates the classic whelk dish with a unique spicy twist.
Main Ingredients- 2 handfuls of stone parsley (washed thoroughly and drained)
- 1 can of Cheongyang chili whelks (medium size, use contents)
- 2 servings of somen noodles (approx. 200g)
Bibim Sauce- 3 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 5 Tbsp whelk can liquid (reserved from the can)
- 2 Tbsp soy sauce
- 1 Tbsp minced garlic
- 3 Tbsp vinegar
- 2 Tbsp brown sugar
- 2 Tbsp plum extract
- A little sesame oil
- A little sesame seeds (for added nutty flavor)
- 3 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 5 Tbsp whelk can liquid (reserved from the can)
- 2 Tbsp soy sauce
- 1 Tbsp minced garlic
- 3 Tbsp vinegar
- 2 Tbsp brown sugar
- 2 Tbsp plum extract
- A little sesame oil
- A little sesame seeds (for added nutty flavor)
Cooking Instructions
Step 1
Prepare all the ingredients for your delicious Stone Parsley Whelk Bibim Guksu. Wash the stone parsley thoroughly under running water and ensure it’s completely drained to maintain its crispness and prevent sogginess.
Step 2
Open the can of Cheongyang chili whelks. These whelks are noted for containing plenty of thinly sliced Cheongyang chilies, giving them a spicier profile than regular whelks. Roughly chop the whelks and chilies into bite-sized pieces. Reserve about 5 tablespoons of the liquid from the can for the bibim sauce; this liquid will add a savory depth of flavor.
Step 3
In a medium-sized bowl, combine all the bibim sauce ingredients. Add gochujang, gochugaru, minced garlic, soy sauce, plum extract, vinegar, and brown sugar. Pour in the reserved 5 tablespoons of whelk liquid. Finally, add a little sesame oil and sesame seeds for a nutty aroma. Stir everything together thoroughly with a spoon until the sauce is well blended. Taste and adjust seasonings (soy sauce, vinegar, sugar) if desired.
Step 4
Bring a large pot of water to a rolling boil. Add the somen noodles and cook. When the noodles rise to the surface, add about 1/2 cup of cold water and bring it back to a boil. Repeat this cold water addition process 2-3 times. This method ensures the noodles become chewy and firm. Once cooked, immediately drain the noodles and rinse them thoroughly under cold running water, rubbing them gently (rubbing them ‘pparak-pparak’ helps remove excess starch). Rinsing in cold water prevents the noodles from becoming mushy and keeps them delightfully chewy. Drain completely in a colander.
Step 5
Place the drained somen noodles into a large mixing bowl. Add the prepared chewy whelks and the fresh, crisp stone parsley on top. Now all the components are ready to be mixed with the sauce.
Step 6
Pour all the prepared bibim sauce over the noodles, whelks, and stone parsley in the bowl. Be generous with the sauce to ensure everything is well coated.
Step 7
Gently toss and mix all the ingredients with the sauce until evenly combined. It’s important to mix gently to avoid bruising the stone parsley, which could release a grassy flavor or make it mushy. With a careful toss, your crisp, spicy, and sweet Whelk and Stone Parsley Bibim Guksu is complete!
Step 8
Here is your vibrant and appetizing Whelk and Stone Parsley Bibim Guksu, perfect for waking up your palate this spring! For an even more satisfying meal, consider serving it with some crispy roasted seaweed or a soft-boiled egg on the side. Enjoy your delicious creation!
