Refreshing Summer Delight: How to Make Yeolmu Bibim Guksu (Spicy Radish Noodle Salad)
Spicy, Sweet, and Tangy! A Delicious Yeolmu Bibim Guksu Recipe to Beat the Summer Heat
Today, I’m sharing a recipe for a refreshing, spicy, and sweet Yeolmu Bibim Guksu that will surely tantalize your taste buds. It’s the perfect summer dish!
Main Ingredients- Noodles (Somen or Chujo-myeon) for 2 servings
- 1 handful of well-fermented Yeolmu Kimchi (approx. 100-150g)
- 1/4 cucumber
- 1-2 hard-boiled eggs (to taste)
- 1/2 Cheongyang chili pepper (optional, for extra spice)
Irresistible Bibim Guksu Sauce- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Yeolmu Kimchi brine (liquid only)
- 2 Tbsp Oligodang or corn syrup (adjust sweetness)
- 1 Tbsp Omija extract or Maesil Cheong (plum extract, for tanginess)
- 1 Tbsp Gochugaru (Korean chili flakes, for color and heat)
- 2 Tbsp Jin Ganjang (Korean soy sauce)
- 1 tsp Minced garlic
- 1.5 Tbsp Sesame oil (for nutty flavor)
- A pinch of toasted sesame seeds (for garnish)
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Yeolmu Kimchi brine (liquid only)
- 2 Tbsp Oligodang or corn syrup (adjust sweetness)
- 1 Tbsp Omija extract or Maesil Cheong (plum extract, for tanginess)
- 1 Tbsp Gochugaru (Korean chili flakes, for color and heat)
- 2 Tbsp Jin Ganjang (Korean soy sauce)
- 1 tsp Minced garlic
- 1.5 Tbsp Sesame oil (for nutty flavor)
- A pinch of toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
First, let’s prepare the ingredients that will add flavor and texture to your bibim guksu. Take a handful of well-fermented Yeolmu Kimchi – the riper, the better the flavor! Wash the cucumber thoroughly, remove the seeds, and slice it thinly into strips. Prepare 1 to 2 hard-boiled eggs, depending on your preference. If you like it extra spicy, finely mince half a Cheongyang chili pepper.
Step 2
Now, let’s make the heart of the dish: the bibim guksu sauce! In a large bowl, combine 2 tablespoons of Gochujang, 2 tablespoons of the Yeolmu Kimchi brine (make sure to use only the liquid, not the kimchi pieces), 2 tablespoons of Oligodang (or corn syrup), 1 tablespoon of Omija extract or Maesil Cheong for that signature sweet and sour kick, 1 tablespoon of Gochugaru for color and heat, 2 tablespoons of Jin Ganjang for umami, 1 teaspoon of minced garlic, and 1.5 tablespoons of fragrant sesame oil. Stir everything together vigorously with a spoon until you have a smooth, rich, and appetizing sauce.
Step 3
It’s time to cook the noodles! In a large pot, bring plenty of water to a rolling boil. Once boiling, add the 2 servings of noodles and cook for about 3-4 minutes. Here’s a pro tip for extra chewy noodles: while the noodles are cooking, pour in about two additions of cold water dividedly. This helps achieve a perfectly al dente texture. Once cooked, immediately rinse the noodles under cold running water (ice water is even better!) to stop the cooking and cool them down. Drain them thoroughly in a colander, ensuring all excess water is removed.
Step 4
Now, let’s bring all the components together for mixing. Place the drained noodles in the large bowl with the prepared sauce. Using chopsticks or a spatula, gently mix the noodles and the sauce, ensuring every strand is coated evenly. It’s important to mix thoroughly so the flavors can meld beautifully.
Step 5
It’s time to plate your delicious bibim guksu. Using chopsticks, gather a portion of the sauced noodles and twist them into a neat mound. Carefully place this mound onto your serving bowl. You can create a slight well in the center to nicely hold the toppings.
Step 6
Finally, let’s garnish your bibim guksu to make it even more appealing. Artfully arrange the prepared Yeolmu Kimchi and sliced cucumber over the noodles. Add the halved hard-boiled egg(s) on the side. If you prepared them, sprinkle the minced Cheongyang chili pepper for a touch of heat. Finish with a generous sprinkle of toasted sesame seeds for aroma and visual appeal. Your refreshing and flavorful Yeolmu Bibim Guksu is now ready to be enjoyed! Enjoy your meal!
