Crispy Bean Sprout Bibim Guksu: A Refreshing Sweet & Sour Recipe!
The Season for Bibim Guksu is Here! Master the Art of Delicious Bean Sprout Bibim Guksu!
As the weather warms up, this refreshing sweet and sour bibim guksu is the perfect craving! We’ve added a slight crunch with lightly seasoned bean sprouts and a vibrant, flavorful sauce to make it extra special. This is a recipe you’ll find yourself reaching for again and again! Let’s make it together!
Noodle Ingredients- 1 serving of somen noodles (approx. 100g)
- 1/4 onion
- 1 handful of bean sprouts (approx. 50g)
- 2 Tbsp fermented kimchi
- A little carrot
- A few perilla leaves
- 1 hard-boiled egg (for garnish)
Spicy & Sweet Bibim Sauce- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp vinegar (for tanginess)
- 1 Tbsp minced garlic
- 1 Tbsp cooking wine (like mirin, to remove odor and enhance flavor)
- 1 Tbsp gochugaru (Korean chili flakes, adjustable for spiciness)
- 1 Tbsp sugar (adjustable for sweetness)
- 1 swirl of sesame oil (for nuttiness)
- 1 Tbsp toasted sesame seeds (for extra flavor and texture)
Seasoning for Blanched Bean Sprouts- 1 tsp minced garlic
- 1 pinch of salt (to prevent a ‘beany’ taste)
- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp vinegar (for tanginess)
- 1 Tbsp minced garlic
- 1 Tbsp cooking wine (like mirin, to remove odor and enhance flavor)
- 1 Tbsp gochugaru (Korean chili flakes, adjustable for spiciness)
- 1 Tbsp sugar (adjustable for sweetness)
- 1 swirl of sesame oil (for nuttiness)
- 1 Tbsp toasted sesame seeds (for extra flavor and texture)
Seasoning for Blanched Bean Sprouts- 1 tsp minced garlic
- 1 pinch of salt (to prevent a ‘beany’ taste)
Cooking Instructions
Step 1
Wash all vegetables thoroughly. Thinly julienne the onion and carrot, and also julienne the perilla leaves to a similar length. For the onion, soaking it in cold water for about 5 minutes will remove its pungent and sharp taste, making it more enjoyable. Finely chop the fermented kimchi.
Step 2
When cooking 1 serving of somen noodles (about 100g), bring a large pot of water to a boil. Once boiling, add the noodles and pour in about half a cup of cold water when it starts to boil over. Repeat this process 2-3 times. This method ensures the noodles become chewy and firm. Be mindful of the cooking time to prevent the noodles from becoming mushy.
Step 3
Immediately after cooking, rinse the somen noodles thoroughly in cold running water. Rub them gently to remove excess starch, which helps create a delightfully chewy texture. Rinse multiple times under cold water until the noodles are firm and springy. Drain them well in a colander.
Step 4
Blanch the bean sprouts in boiling water for only 2-3 minutes. Be careful not to overcook them, as this will diminish their crispiness. The key is to remove them as soon as they wilt slightly to retain their satisfying crunch.
Step 5
Add 1 teaspoon of minced garlic and a pinch of salt to the blanched bean sprouts and gently mix them together. This pre-seasoning helps to eliminate any ‘beany’ flavor and adds a subtle depth of taste.
Step 6
Combine all the bibim sauce ingredients in a bowl and mix well to create the delicious sauce. Whisk together the gochujang, vinegar, minced garlic, cooking wine, gochugaru, sugar, sesame seeds, and sesame oil. This creates a perfectly balanced sweet and sour sauce for your bibim guksu. Feel free to adjust the sugar and vinegar to your preferred taste.
Step 7
In a large serving bowl, place the drained somen noodles. Artfully arrange the prepared vegetables (onion, carrot, perilla leaves, kimchi) and the seasoned bean sprouts on top. Finally, generously spoon the flavorful bibim sauce over everything. Garnish with a halved hard-boiled egg for a beautiful finish. For an extra burst of aroma, drizzle a little more sesame oil just before serving. Enjoy your delicious Bean Sprout Bibim Guksu!
