Grandma Park Mak-rae’s Soy Sauce Bibim Guksu
Super Simple Grandma Park Mak-rae Soy Sauce Noodles Recipe, Perfect for Lazy Weekends
I’ve brought you a recipe that’s perfect for those lazy weekend days when you just don’t feel like cooking! I was originally planning a different post, but I suddenly remembered this recipe I had in mind for the weekend and decided to post it urgently. There are so many YouTubers these days, aren’t there? Among them, Grandma Park Mak-rae is still going strong, showing her youthful spirit. I don’t personally watch YouTube much, so I wasn’t very familiar with her, but I heard she’s incredibly famous and entertaining. Although she’s not a professional cooking YouTuber, it seems she shared a soy sauce bibim guksu recipe. I saw many posts in my usual online communities raving about how amazing her recipe is. So, while my little one was napping, I decided to try it myself. The verdict? It’s a total hit! This is a recipe that people with a ‘kid-like’ palate will absolutely fall in love with. It’s so easy to whip up and enjoy. Let’s get started with Grandma Park Mak-rae’s signature soy sauce bibim guksu!
Essential Ingredients- 1/4 Carrot
- 1/4 Zucchini
- 2 servings Somyeon (thin wheat noodles)
Cooking Instructions
Step 1
1. First, prepare the vegetables. Wash the carrot and zucchini thoroughly, remove any seeds, and then julienne them as thinly and finely as possible. It’s important to slice them thinly, as thicker pieces will take longer to cook.
Step 2
2. Fill a pot with plenty of water and bring it to a boil over high heat for the somyeon. Once the water is rapidly boiling, add the somyeon and stir gently with chopsticks to prevent sticking. When the water starts to bubble up and overflow, pour in about one cup of cold water. This technique, called ‘repeated boiling,’ is a secret to making the noodles chewier.
Step 3
3. When the noodle water begins to boil up for the second time, add the julienned carrots and zucchini you prepared earlier. After adding the vegetables, when the water starts to boil over again, add another cup of cold water. Repeating the cold water addition twice helps the noodles cook to a perfect al dente texture while keeping the vegetables crisp.
Step 4
4. Once the noodles are cooked, drain them in a colander and rinse them quickly under cold running water. While rinsing, gently rub the noodles with your hands. This removes excess starch, making the noodles cleaner and firmer. It’s a crucial step to prevent them from sticking together.
Step 5
5. Now it’s time to make the delicious sauce. In a bowl, combine 3 tablespoons of soy sauce, 3 tablespoons of sugar (feel free to adjust the sweetness to your liking; I used about 2.3 tablespoons), 1/2 tablespoon of vinegar to balance the flavors, 1 tablespoon of minced garlic (be generous for maximum flavor!), 1 tablespoon of sesame oil for richness, and a pinch of sesame seeds. Stir everything together until well combined. Add the drained somyeon to the sauce and gently toss them together (‘jjo-mul jjo-mul’) until the noodles are evenly coated with the sauce. Your delicious soy sauce bibim guksu is now ready to enjoy!
