Chewy Cooked Whelk Bibim Guksu: A Refreshing Recipe to Awaken Your Taste Buds
Easy Cooked Whelk Bibim Guksu Recipe: Unveiling the Secret to Delicious Bibim Guksu Sauce!
Introducing a bibim guksu (spicy mixed noodles) recipe that’s bursting with sweet, sour, and spicy flavors, perfect for whetting your appetite! We’ve generously added chewy cooked whelks for a delightful texture. If you prefer, you can substitute the whelks with canned snails for an equally delicious result. This dish makes for a satisfying and impressive meal.
Noodle Dish Ingredients- Somen noodles 200g (for 1-2 servings)
- Cooked whelks 140g (pre-cooked, store-bought)
- Onion 100g (approx. 1/4 medium)
- Romaine lettuce 70g (approx. 3-4 leaves)
- Red chili pepper 1/2
- Water 1L (for boiling noodles)
Sweet, Sour, and Spicy Bibim Sauce- Gochujang (Korean chili paste) 1 Tbsp
- Sugar 1 Tbsp
- Maesilcheong (Plum extract) 4 Tbsp (for sweetness and flavor UP!)
- Vinegar 1 Tbsp
- Sesame oil 2 Tbsp
- Sesame seeds 2 Tbsp (for a nutty aroma!)
- Soy sauce (Korean) 1 Tbsp
- Mirin (Rice wine) 1 Tbsp (to remove odor and add umami)
- Gochujang (Korean chili paste) 1 Tbsp
- Sugar 1 Tbsp
- Maesilcheong (Plum extract) 4 Tbsp (for sweetness and flavor UP!)
- Vinegar 1 Tbsp
- Sesame oil 2 Tbsp
- Sesame seeds 2 Tbsp (for a nutty aroma!)
- Soy sauce (Korean) 1 Tbsp
- Mirin (Rice wine) 1 Tbsp (to remove odor and add umami)
Cooking Instructions
Step 1
First, gather all the ingredients for making delicious cooked whelk bibim guksu. Wash and prepare the fresh vegetables and whelks thoroughly.
Step 2
Completely thaw the cooked whelks that were stored frozen. You can thaw them in cold water or at room temperature. Rinse the thawed whelks lightly under running water and drain any excess liquid.
Step 3
Tip! Adding other vegetables like cucumber, perilla leaves, red onion, or mixed greens will add more diverse flavors and textures. Adjust the quantities to your liking.
Step 4
Slice the thawed cooked whelks into approximately 3mm thick pieces for an appealing presentation. Slicing them too thinly might reduce the chewy texture, so aim for a moderate thickness.
Step 5
Remove the seeds from the red chili pepper and julienne it thinly. Tear or cut the romaine lettuce into bite-sized pieces, and thinly julienne the onion.
Step 6
Now it’s time to make the star of the bibim guksu: the sauce! In a bowl, combine 1 Tbsp gochujang, 1 Tbsp sugar, 4 Tbsp maesilcheong, 1 Tbsp vinegar, 2 Tbsp sesame oil, 2 Tbsp sesame seeds, 1 Tbsp soy sauce, and 1 Tbsp mirin. Mix everything well with a spoon to create the sauce. Taste and adjust the sweetness or sourness if needed.
Step 7
In a pot, bring 1L of water to a rolling boil over high heat. Once the water is boiling vigorously, add the somen noodles and cook for about 3 minutes. Be careful not to overcook the noodles, as they can become mushy if boiled for too long.
Step 8
Immediately drain the cooked noodles in a colander and let the steam escape. Then, rinse them thoroughly under cold running water, gently rubbing them with both hands. This step removes excess starch, resulting in firm, chewy noodles and eliminating any raw flour taste for a cleaner flavor.
Step 9
Add the drained and rinsed somen noodles, sliced whelks, onion, red chili pepper, and romaine lettuce to the bowl with the prepared bibim sauce. Gently mix with a spatula or chopsticks at first, then use your hands to thoroughly combine the ingredients with the sauce, ensuring everything is well coated.
Step 10
Transfer the finished bibim guksu to a serving bowl. Sprinkle generously with sesame seeds for garnish. Your delicious sweet, sour, and spicy cooked whelk bibim guksu is ready to be enjoyed!
