Chewy Fish Cake Bibim Guksu (Spicy Mixed Noodles)
The Ultimate Late-Night Snack! How to Make Bibim Guksu with Plenty of Fish Cakes
Nothing beats a refreshing bowl of noodles for a late-night craving! While a warm broth might be tempting in the cold winter, nothing is quite as satisfying as a spicy and savory Bibim Guksu on a hot day. This recipe takes it up a notch by generously adding fish cakes, making it not only delicious but also wonderfully hearty. Perfect for a midnight snack, this dish is packed with flavor and texture. Enjoy this delightful bowl of Bibim Guksu!
Ingredients- 2 servings Somyeon (thin wheat noodles)
- 3 sheets Square fish cakes (eomuk)
- 1/4 Korean zucchini (about 1/4 segment)
- 1/4 Carrot (about 1/4 segment)
- 1/2 Onion
- 1/2 Cucumber
- 5-6 Lettuce leaves
Spicy & Sweet Bibim Sauce- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy sauce
- 1 Tbsp Vinegar
- 1/2 Tbsp Sugar
- 1/2 Tbsp Corn syrup or Oligodang
- 1 Tbsp Toasted sesame seeds (ground)
- 1 Tbsp Sesame oil
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy sauce
- 1 Tbsp Vinegar
- 1/2 Tbsp Sugar
- 1/2 Tbsp Corn syrup or Oligodang
- 1 Tbsp Toasted sesame seeds (ground)
- 1 Tbsp Sesame oil
Cooking Instructions
Step 1
First, peel and thinly slice the onion into julienne strips. Heat a lightly oiled pan over medium-low heat and sauté the sliced onions until they become translucent. It’s important to cook them gently to bring out their natural sweetness without burning.
Step 2
Wash the zucchini, remove the seeds if necessary, and slice it into thin julienne strips. Lightly oil a pan, add the zucchini, sprinkle with a pinch of salt, and stir-fry until it’s vibrant green and slightly tender-crisp. Be careful not to overcook it, as it can become mushy.
Step 3
Wash and peel the carrot, then slice it into thin julienne strips. Add a little oil to a pan, along with the carrot strips and a pinch of salt. Stir-fry until the carrot is tender-crisp, retaining its slight crunch.
Step 4
Slice the square fish cakes into thin strips. Bring a pot of water to a boil and blanch the fish cake strips for about 30 seconds to remove any impurities and enhance their flavor. Drain the blanched fish cakes, pat them dry, and lightly stir-fry them in a lightly oiled pan until slightly softened.
Step 5
Now, it’s time to cook the somyeon noodles. Add the somyeon to a large pot of boiling water and stir to prevent them from sticking together.
Step 6
Once the noodles come to a boil, add about half a cup of cold water to the pot and bring it back to a boil. Repeat this process 2-3 times to ensure the noodles are cooked to a perfectly chewy texture. Drain the cooked noodles in a colander and rinse them thoroughly under cold running water, or even better, ice water, while gently massaging them with your hands. This removes excess starch and prevents the noodles from becoming sticky or mushy when mixed with the sauce.
Step 7
In a serving bowl, artfully arrange the perfectly chewy somyeon noodles and the prepared stir-fried fish cake strips. Feel free to adjust the ratio of noodles to fish cakes according to your preference.
Step 8
Garnish the bowl with the sautéed onion, zucchini, and carrot. Add the thinly sliced cucumber and torn lettuce leaves. Spoon the prepared spicy and sweet Bibim sauce generously over the top. Finish with a drizzle of sesame oil and a sprinkle of toasted sesame seeds. Taste and adjust the seasoning if needed by adding more sauce or a touch of soy sauce. Mix well and enjoy your delicious homemade Bibim Guksu!
