Chewy Squid Bibim Guksu with a Sweet and Tangy Sauce
The Perfect Dish for a Lack of Appetite: Easy Squid Bibim Guksu Recipe
Hello there! Today, we’re introducing a special Squid Bibim Guksu using a unique sauce made with Omija (Schisandra berry) enzyme. Omija, named for its five distinct flavors (sweet, sour, bitter, salty, and spicy), is rich in lignans and beta-carotene, potent antioxidants that help combat aging and boost immunity. This bibim guksu, featuring chewy squid and fresh vegetables, offers a delightful combination of flavors and textures, making it a satisfying meal. Let’s dive into the secret of this delicious sweet and tangy sauce!
Main Ingredients- Somen noodles (for 2 servings)
- Shredded cabbage (2 handfuls)
- Shredded onion (1/2 handful)
- Shredded carrot (1/2 handful)
- Shredded red bell pepper (1/2 handful)
- Shredded cucumber (1/2 handful)
- Shredded lettuce (1 handful)
- Squid mantles (2)
- 1 Hard-boiled egg (for garnish)
Special Bibim Sauce- Gochujang (Korean chili paste) 2 Tbsp
- Fine gochugaru (Korean chili flakes) 1 Tbsp
- Lemon juice 1 Tbsp
- Omija enzyme (or syrup) 2 Tbsp
- Vinegar 1 Tbsp
- Oligosaccharide (or corn syrup) 2 Tbsp
- Apple jam 1.5 Tbsp
- Sesame oil 1 Tbsp
- Toasted sesame seeds 1 Tbsp
- Gochujang (Korean chili paste) 2 Tbsp
- Fine gochugaru (Korean chili flakes) 1 Tbsp
- Lemon juice 1 Tbsp
- Omija enzyme (or syrup) 2 Tbsp
- Vinegar 1 Tbsp
- Oligosaccharide (or corn syrup) 2 Tbsp
- Apple jam 1.5 Tbsp
- Sesame oil 1 Tbsp
- Toasted sesame seeds 1 Tbsp
Cooking Instructions
Step 1
First, prepare your fresh vegetables. You can use any greens you like, such as lettuce or perilla leaves. Wash all vegetables thoroughly and cut them into thin shreds. For the squid, make diagonal cuts on the inside of the mantle, then cut into bite-sized squares. Boil the egg: fill a pot with enough water to cover the egg, add 1 Tbsp of vinegar and 1 Tbsp of salt, and boil for 15 minutes until hard-boiled.
Step 2
Next, blanch the squid. Bring a generous amount of water to a boil, and once boiling, add 2 Tbsp of cooking wine (like Cheongju) to remove any fishy smell. Add the prepared squid and cook just until it turns white and curls up. Immediately remove it and rinse under cold water. Pat it dry. This step ensures the squid is delightfully chewy.
Step 3
Now, let’s cook the somen noodles. Use plenty of water in a large pot. Once the water is boiling vigorously, add the somen noodles in a fan shape. When the water comes to a boil again, add 1 cup of cold water. Let it boil, then add another cup of cold water when it boils again. Repeat this process one more time for perfectly al dente noodles. (Tip: Placing chopsticks across the rim of the pot can prevent the water from boiling over.)
Step 4
Rinse the cooked somen noodles thoroughly under cold running water to remove excess starch. This is crucial for preventing the noodles from becoming mushy. Rub the noodles gently with your hands while rinsing to ensure all starch is washed away.
Step 5
Let’s make the spicy and sweet bibim sauce. In a bowl, combine 2 Tbsp gochujang, 1 Tbsp fine gochugaru, 1 Tbsp lemon juice, 2 Tbsp Omija enzyme (or syrup), 1 Tbsp vinegar, 2 Tbsp oligosaccharide (or corn syrup), 1.5 Tbsp apple jam, 1 Tbsp sesame oil, and 1 Tbsp toasted sesame seeds. Mix everything well. The Omija enzyme and apple jam add a deep sweetness and rich flavor. You can also use fresh pureed apple instead of jam!
Step 6
Arrange the shredded vegetables and blanched squid attractively over the drained somen noodles in a serving bowl. Generously drizzle the prepared special bibim sauce over everything.
Step 7
Time to mix it all up and enjoy! Gently toss all the ingredients together with the sauce using your hands until everything is well coated. Feel free to adjust the amount of vegetables or add other toppings to your liking.
Step 8
Your delicious Squid Bibim Guksu is ready! The combination of chewy squid, crisp vegetables, and the perfectly balanced sweet and tangy sauce makes this a delightful meal, especially when you need a flavorful pick-me-up. Enjoy!
