Crispy & Zesty Bibim Ramen with Pickled Radish Wraps
Revitalize Leftover Pickled Radish Wraps! The Golden Recipe for Delicious Bibim Ramen
Got leftover pickled radish wraps (ssammu)? Don’t let them go to waste! Add them to your instant ramen for an incredibly delicious twist. We’ll also share the secret to a perfectly tangy, sweet, and spicy bibim sauce that will awaken your appetite.
Main Ingredients- 2 servings of ramen noodles
- 60g pickled radish wraps (ssammu)
- 2 eggs
- 30g baby greens
Secret Bibim Sauce- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp soy sauce
- 3 Tbsp plum extract (maesilcheong)
- 1 Tbsp sugar
- 1 Tbsp sesame oil
- 2 Tbsp sesame seeds
- 1 Tbsp vinegar
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp soy sauce
- 3 Tbsp plum extract (maesilcheong)
- 1 Tbsp sugar
- 1 Tbsp sesame oil
- 2 Tbsp sesame seeds
- 1 Tbsp vinegar
Cooking Instructions
Step 1
First, let’s perfectly boil the eggs. In a pot, add 1 Tbsp of vinegar and 0.5 Tbsp of salt. Pour in enough water to cover the eggs completely. Bring to a boil over high heat, then immediately turn off the heat and cover the pot for 5 minutes. This method yields a beautifully soft-boiled egg. After 5 minutes, transfer the eggs to an ice bath for another 5 minutes before peeling. If you prefer your eggs fully hard-boiled, leave them in the hot water for 10 minutes after turning off the heat, then cool them in ice water. (For detailed egg-boiling tips, please refer to the link: @7003676)
Step 2
Now, prepare the pickled radish wraps. Thinly julienne the ssammu. Cutting them finely ensures they don’t clump together and absorb the sauce evenly, making the dish even more delicious.
Step 3
Let’s make the special bibim sauce! In a bowl, combine 1 Tbsp gochujang, 1 Tbsp soy sauce, 3 Tbsp sweet plum extract, 1 Tbsp sugar, 1 Tbsp sesame oil, and 1 Tbsp vinegar. Mix everything well. Then, add the thinly sliced pickled radish wraps and toss to combine, creating a flavorful bibim sauce. The crispiness of the radish will blend wonderfully with the sauce for a fantastic taste.
Step 4
Prepare the sesame seeds for an added nutty aroma. Take 2 Tbsp of sesame seeds and grind them finely. The finer they are ground, the better they will incorporate into the ramen.
Step 5
Get your fresh baby greens ready. Wash the baby greens by soaking them in water with 1 Tbsp of vinegar for about 1-2 minutes, then rinse thoroughly under cold running water at least 3 times. Drain them well in a colander to prevent the ramen from becoming watery.
Step 6
It’s time to cook the ramen noodles. Pour 1 liter of water into a pot and bring it to a rolling boil over high heat. Once boiling, add the 2 servings of ramen noodles and cook for 5 minutes according to the package instructions. (Adjust cooking time based on noodle thickness.) Immediately drain the cooked noodles into a colander and rinse them under cold running water to remove excess starch and achieve a perfectly chewy texture.
Step 7
Now, let’s combine all the ingredients! Add the cooked ramen noodles and the well-drained baby greens to the prepared bibim sauce.
Step 8
Mix everything thoroughly so the sauce evenly coats the noodles. The pickled radish and greens will add more texture and flavor to your dish.
Step 9
Serve the finished bibim ramen in a nice bowl. Garnish with the finely ground sesame seeds and the boiled egg. You’ve now created a visually appealing and delicious Ssammu Bibim Ramen! The crispiness of the pickled radish, the freshness of the baby greens, and the zesty, sweet, and spicy sauce come together to revive even the most sluggish appetite. Enjoy your ultimate bibim ramen!
