Chewy Stir-Fried Noodles with Whelks: Perfect for a Midnight Snack!
Craving a late-night bite? Enjoy satisfying Whelk Bibim Guksu!
A fantastic dish for when you have no appetite! Enjoy a delicious bowl of Whelk Bibim Guksu, made easily and quickly. The combination of chewy noodles and the sweet, sour, and spicy sauce is simply divine.
Main Ingredients- Somen noodles, for 2 servings (approx. 200g)
- 1/2 onion
- 1/2 green onion
- 1 can of whelks (approx. 150g)
- 1/4 carrot
- 1 cucumber
Spicy & Sweet Sauce- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp soy sauce
- 2 Tbsp vinegar
- 2 Tbsp oligosaccharide (adjust sweetness)
- 3 Tbsp sugar
- 1 Tbsp minced garlic
- 1 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp soy sauce
- 2 Tbsp vinegar
- 2 Tbsp oligosaccharide (adjust sweetness)
- 3 Tbsp sugar
- 1 Tbsp minced garlic
- 1 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Let’s start by making the key component for delicious bibim guksu: the sauce! In a bowl, combine 2 Tbsp gochujang, 2 Tbsp soy sauce, 2 Tbsp vinegar, 2 Tbsp oligosaccharide, 3 Tbsp sugar, 1 Tbsp minced garlic, 1 Tbsp gochugaru, 1 Tbsp sesame oil, and 1 Tbsp toasted sesame seeds. Mix them well until evenly combined. This sauce will develop a deeper flavor if you let it rest in the refrigerator for a while. Aim for at least 10 minutes of resting time for best results!
Step 2
Next, we’ll prepare the vegetables. Cut the green onion into pieces about 5cm long and then julienne them as thinly as possible. Thinly sliced green onions will absorb the sauce better and have a softer texture.
Step 3
Julienne the onion as thinly as possible, similar to the green onions. This will add a nice crunchy texture.
Step 4
To prevent the raw green onions and onions from having an overly pungent flavor and to maintain their crispness, soak the julienned vegetables in cold water for about 5 minutes. This process removes some of the harshness while keeping them pleasantly crunchy. Be sure to squeeze out any excess water before using.
Step 5
Wash the cucumber and carrot and julienne them into similar thin strips (about 0.3cm thick). These will add vibrant color and a refreshing crunch to your dish.
Step 6
Drain the liquid from the canned whelks. Rinse them lightly under running water to remove any ‘canned’ flavor. You can add them whole, or for better sauce distribution, slice them in half or thirds. Adjust based on your preference.
Step 7
Now it’s time to cook the somen noodles. In a large pot, bring plenty of water to a boil. Once boiling, add a pinch of salt (about 1/2 tsp) and then the somen noodles. Gently loosen the noodles with chopsticks to prevent them from sticking together, and cook for about 3-4 minutes.
Step 8
As the water comes to a boil and starts to foam up, add a small amount of cold water (about 2-3 times during the cooking process). This technique, known as ‘noodle shock’, helps the noodles become chewier and firmer. It prevents them from becoming mushy.
Step 9
Once the noodles are cooked al dente, drain them in a colander. Immediately rinse them under cold running water to cool them down completely. This ‘cold shower’ makes the noodles wonderfully springy and chewy. Shake off any excess water thoroughly.
Step 10
Arrange the perfectly cooked, chewy somen noodles attractively in a serving bowl. Top them with the prepared vegetables and whelks. Finally, generously spoon the prepared spicy and sweet sauce over everything. Mix well with chopsticks to combine all the ingredients and sauce, and enjoy your delicious Whelk Bibim Guksu! It’s perfect for a solo meal or for sharing with friends.
