Spicy and Sweet Bibim Guksu (Korean Mixed Noodles)
The Secret to Perfect Bibim Guksu! Add This Special Ingredient to Your Sauce for Guaranteed Success!
Beat the summer heat with this incredibly refreshing Bibim Guksu! This recipe features a special, secret ingredient in the sauce that will tantalize your taste buds. Trust us, it’s absolutely delicious!
Main Ingredients
- 1 serving of somyeon noodles (approx. 100g)
- 2 lettuce leaves
- 3 perilla leaves (kkaennip)
- Pickled radish (danmuji), to taste
- 1/2 hard-boiled egg
Special Bibim Guksu Sauce
- 1 Tbsp granulated sugar
- 1/2 Tbsp gochugaru (Korean chili flakes, fine)
- 1 Tbsp soy sauce
- 2 Tbsp vinegar (brewing vinegar recommended)
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- 100ml commercial cold noodle soup (naengmyeon broth)
- 1 Tbsp oligosaccharide
- 1 Tbsp granulated sugar
- 1/2 Tbsp gochugaru (Korean chili flakes, fine)
- 1 Tbsp soy sauce
- 2 Tbsp vinegar (brewing vinegar recommended)
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- 100ml commercial cold noodle soup (naengmyeon broth)
- 1 Tbsp oligosaccharide
Cooking Instructions
Step 1
Let’s start by making the sauce, which is the heart of Bibim Guksu! In a bowl, combine 1 Tbsp granulated sugar, 1/2 Tbsp fine gochugaru, 1 Tbsp soy sauce, 2 Tbsp vinegar, 1 Tbsp gochujang, 1 Tbsp minced garlic, and 1 Tbsp sesame oil. Next, add 100ml of commercial cold noodle soup (naengmyeon broth) for a refreshing base and 1 Tbsp oligosaccharide for added sweetness and depth. Whisk all the ingredients together thoroughly until well combined. Using naengmyeon broth makes the sauce smoother and cooler. For an even richer flavor, you can make the sauce ahead of time and let it chill in the refrigerator.
Step 2
Now, let’s prepare the toppings. Wash the fresh lettuce leaves and tear or cut them into bite-sized pieces (about 2-3 cm). Wash the perilla leaves, roll them up tightly, and thinly slice them into shreds. Cut the pickled radish (danmuji) into thin strips, which are perfect for enjoying with the noodles. Halve the hard-boiled egg. You can also add other ingredients like shredded cucumber, kimchi, or blanched bean sprouts for extra flavor and texture.
Step 3
It’s time to cook the somyeon noodles. Bring a large pot of water to a rolling boil. Add 1 serving of somyeon noodles and cook for about 4 minutes. When the noodles start to boil over, add a ladleful of cold water to the pot. This technique helps the noodles cook evenly and become chewier. Repeat this 2-3 times. Once cooked, drain the noodles in a colander. Rinse them thoroughly under cold running water several times. This removes excess starch, resulting in a cleaner, chewier texture. After draining well, toss the noodles with a tiny drizzle of sesame oil to prevent them from sticking together.
Step 4
Place the drained somyeon noodles into a serving bowl. Arrange the prepared lettuce, perilla leaves, pickled radish, and hard-boiled egg attractively on top of the noodles. Finally, generously spoon the special Bibim Guksu sauce over everything. Now, use chopsticks or a spoon to thoroughly mix all the ingredients together until well combined. Your delicious Bibim Guksu is ready to be enjoyed! It’s wonderful served chilled. For an extra touch, garnish with crumbled seaweed (gim) or toasted sesame seeds.
