Ryoo Soo-young’s Simple Soy Sauce Bibim Guksu
Ryoo Soo-young’s Soy Sauce Bibim Guksu Recipe from “Convenience Store Restaurant”: The Ultimate Savory Sauce for Delicious Noodles
Introducing Ryoo Soo-young’s ‘Instant Recipe’! This super simple Soy Sauce Bibim Guksu is a perfect one-bowl meal that’s easy to make. A delightful dish for any meal.
Main Ingredients- 1/4 head of well-fermented kimchi (or aged kimchi), about 300g
- 2 servings of medium noodles (Jungmyeon), about 200g
Golden Sauce Ingredients- 2 Tbsp sugar
- 1 Tbsp minced garlic
- 3 Tbsp regular soy sauce
- 3 Tbsp sesame oil
- Sesame seeds, to taste
- Seaweed flakes, a little
- 2 Tbsp sugar
- 1 Tbsp minced garlic
- 3 Tbsp regular soy sauce
- 3 Tbsp sesame oil
- Sesame seeds, to taste
- Seaweed flakes, a little
Cooking Instructions
Step 1
First, let’s make the key component of this delicious Soy Sauce Bibim Guksu: the sauce! In a wide bowl, combine 2 Tbsp sugar, 1 Tbsp minced garlic, 3 Tbsp soy sauce, and 3 Tbsp sesame oil. Add a generous amount of sesame seeds. Stir everything together until well combined to create a flavorful sauce. Feel free to add a bit more sesame seeds if you like.
Step 2
Next, prepare the kimchi. Take about a quarter of a head of well-fermented kimchi or aged kimchi. Rinse it lightly under running water to remove excess seasoning, but don’t wash it completely. This step helps to mellow out any harsh sourness while retaining a pleasant tangy flavor that pairs well with noodles. After rinsing, squeeze the kimchi firmly with your hands to drain out as much water as possible. Excess water can dilute the final taste of your bibim guksu.
Step 3
Once drained, prepare the kimchi for mixing. You can either slice it into long, thin strips or tear it apart with your hands. Both methods work well, but tearing can give a more interesting texture.
Step 4
Now it’s time to cook the noodles. While you can use thin somen noodles, Ryoo Soo-young recommends using ‘jungmyeon’ (medium noodles) for a more satisfying chewy texture. For two servings, prepare about 200g of jungmyeon. Bring a generous pot of water to a rolling boil. Add the noodles and gently separate them with chopsticks as they cook to prevent sticking. Jungmyeon typically requires a slightly longer cooking time than somen, so aim for about 3 minutes.
Step 5
Here’s a handy tip for boiling noodles: using a wide pan, like a frying pan or a traditional Korean wok (gungjung fan), is very convenient. These pans distribute heat evenly, helping the noodles cook perfectly. They also prevent boil-overs, so you won’t need to add cold water, and you can cook the noodles thoroughly without overcooking them, all in one go.
Step 6
Once the noodles are cooked al dente, drain them in a colander and immediately transfer them to a bowl of cold water. Rinse the noodles thoroughly under cold running water, rubbing them gently with your hands. This process removes excess starch, resulting in a delightfully springy and chewy noodle texture. Be sure to drain them very well after rinsing.
Step 7
Finally, it’s time to assemble your delicious Soy Sauce Bibim Guksu! Place the well-drained, chewy noodles into a serving bowl. Add a generous portion of the prepared soy sauce mixture and the torn kimchi. Finish by sprinkling on some seaweed flakes and sesame seeds. Your restaurant-quality, Ryoo Soo-young-inspired Soy Sauce Bibim Guksu is ready to be enjoyed! Mix it all up and savor every bite.
