Spicy and Sweet Bibim Guksu
The Perfect Harmony of Chewy Noodles and Crisp Vegetables! Great for Special Occasions.
Bibim Guksu, the delicious mixed noodles that you eat by mixing them in a large bowl, are truly wonderful! It’s been a while since I’ve made these mixed noodles. Introducing the recipe for ‘Yangpuni Bibim Guksu,’ where chewy noodles, crisp vegetables, and a spicy-sweet sauce come together to tantalize your taste buds. Whether you’re eating alone or with a group, this special meal will surely satisfy everyone.
Main Ingredients- Somen noodles for 3 servings (approx. 300g)
Seasoning and Toppings- Chicory, half a bunch (approx. 30g)
- Stir-fried squid (leftover or store-bought) a little
- Kimchi (fermented kimchi) 2-3 leaves (approx. 50g)
- Seaweed flakes, a little
- Sesame oil, 1/2 Tbsp
- Gochujang (Korean chili paste), 1.5 Tbsp
- Sugar, 1/2 Tbsp
- Vinegar, 1 Tbsp
- Chicory, half a bunch (approx. 30g)
- Stir-fried squid (leftover or store-bought) a little
- Kimchi (fermented kimchi) 2-3 leaves (approx. 50g)
- Seaweed flakes, a little
- Sesame oil, 1/2 Tbsp
- Gochujang (Korean chili paste), 1.5 Tbsp
- Sugar, 1/2 Tbsp
- Vinegar, 1 Tbsp
Cooking Instructions
Step 1
First, let’s cook the somen noodles, which are the star of delicious Bibim Guksu. Using a wide, flat frying pan makes cooking noodles convenient and reduces the risk of boiling over. Add the somen noodles to plenty of boiling water and cook for about 30 seconds to 1 minute longer than the package instructions suggest to achieve a perfectly chewy texture.
Step 2
While the noodles are cooking, gently stir them with chopsticks to prevent them from sticking together. (Tip: I mixed two types of somen noodles, and the color turned out beautifully! Feel free to use different kinds of somen according to your preference.) Using a frying pan allows you to cook the noodles without the water boiling over, even with a smaller amount, making it safer and more convenient.
Step 3
Once the somen noodles are cooked, drain them in a colander and quickly rinse them under cold running water. This process removes excess starch, resulting in noodles that are even more firm, chewy, and delightful. Be sure to drain them thoroughly.
Step 4
Now, let’s prepare the mixing sauce. Place the cooked somen noodles into the large mixing bowl or yangpuni. Add the washed and chopped chicory, finely chopped or scissor-cut kimchi, stir-fried squid (leftover or store-bought), and seaweed flakes.
Step 5
Next, add the gochujang for a spicy kick, sugar for sweetness, and vinegar for a tangy finish. Mix everything together thoroughly with your hands or chopsticks until the ingredients and sauce are well combined. It’s important to adjust the amount of sauce according to your personal taste. Taste and add more sugar or vinegar if needed. Finally, drizzle with sesame oil for a nutty aroma to complete your delicious Bibim Guksu!
