Ribeye Bibim Guksu
Ribeye Bibim Guksu: A Delightful Fusion of Fresh Vegetables and Tender Ribeye Steak
Experience a unique and satisfying bibim guksu (Korean mixed noodles) dish featuring a generous mix of fresh vegetables and succulent ribeye steak. This recipe offers a delightful savory flavor profile with its soy sauce-based dressing, making it a perfect choice for those who prefer non-spicy meals or simply love a good portion of meat. It’s a dish that promises to please everyone, young and old, with its harmonious blend of textures and tastes.
Main Ingredients- Angel hair pasta, 2 servings (approx. 200g)
- Fresh beef ribeye, 300g
- Aromatic Korean patchouli (chamnamul), 40g
- Crisp red bell pepper, 40g
- Savory roasted seaweed flakes (gimjaban), a pinch
Dressing- Soy sauce, 3 Tbsp
- Sweet plum extract (maesilcheong), 4 Tbsp
- Nutty perilla oil (deulgireum), 2 Tbsp
- Flavorful perilla seed powder (deulkkaegaru), 2 Tbsp
- Salt, to taste
- Black pepper, to taste
- Soy sauce, 3 Tbsp
- Sweet plum extract (maesilcheong), 4 Tbsp
- Nutty perilla oil (deulgireum), 2 Tbsp
- Flavorful perilla seed powder (deulkkaegaru), 2 Tbsp
- Salt, to taste
- Black pepper, to taste
Cooking Instructions
Step 1
Begin by bringing a pot of water to a rolling boil. Add the angel hair pasta and cook for approximately 2 minutes until al dente. Angel hair pasta cooks very quickly, so keep a close eye on it. Once cooked, drain the pasta in a colander.
Step 2
Pat the fresh beef ribeye dry with paper towels to remove any excess moisture. Season it generously with salt and black pepper. This initial seasoning will enhance the natural flavor of the meat.
Step 3
Rinse the cooked angel hair pasta under cold running water to wash away excess starch. Shake off any excess water thoroughly to prevent the noodles from clumping together. This step is crucial for achieving a pleasant texture.
Step 4
Prepare the delicious dressing for your bibim guksu. In a small bowl, combine the soy sauce, plum extract, perilla oil, perilla seed powder, salt, and black pepper. Whisk everything together until well combined. Taste and adjust the seasoning if needed, adding more soy sauce for saltiness or plum extract for sweetness.
Step 5
Time to prepare the fresh vegetables. Thinly slice the red bell pepper into julienne strips. Wash the Korean patchouli thoroughly, pat it dry, and then cut it into bite-sized pieces, about 5cm in length.
Step 6
Heat a pan over high heat. Add the seasoned ribeye steak and sear it on both sides until beautifully browned. Cooking over high heat ensures that the steak’s juices are locked in, resulting in a more flavorful and tender steak.
Step 7
Once the steak has reached your desired level of doneness, reduce the heat to low. Using kitchen scissors or a knife, cut the steak into bite-sized pieces. This makes it easier to enjoy with the noodles.
Step 8
In a large mixing bowl, combine the prepared angel hair pasta, sliced red bell pepper, and Korean patchouli. Pour the prepared dressing over the ingredients. Gently toss everything together, ensuring the noodles and vegetables are evenly coated with the dressing. Be careful not to overmix, which can break the noodles.
Step 9
Transfer the mixed noodles and vegetables to a serving plate or bowl. Top generously with the sliced ribeye steak. For an extra touch of flavor and visual appeal, sprinkle with roasted seaweed flakes (gimjaban). Enjoy your delicious Ribeye Bibim Guksu!
