Spicy and Tangy Bibim Guksu (Korean Mixed Noodles)
Revive Your Appetite with Our Deliciously Tangy and Sweet Bibim Guksu
When you’re not feeling hungry, want a quick solo meal, but don’t want instant food, Bibim Guksu often comes to mind! Once the sauce is ready, just boil the noodles and mix everything together for a fast and satisfying meal! The sauce is incredibly important, and this is our family’s go-to recipe for a truly delicious sauce, so give it a try! ^^
Main Ingredients- 3 servings of Somyeon noodles (approx. 300g)
- 5-6 lettuce leaves
- 2 perilla leaves
- 3 hard-boiled eggs
- 6-7 stalks of ripe kimchi
- 1/2 tsp salt (for boiling noodles)
Spicy Mixing Sauce- 5-6 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1.5 Tbsp Soy Sauce
- 1.5 Tbsp Vinegar
- 2.5 Tbsp Oligodang (corn syrup/sweetener, adjust to taste)
- 2 Tbsp Sesame Oil
- 2 Tbsp Sesame Seeds
- 4 Tbsp Minced Garlic
- 5-6 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1.5 Tbsp Soy Sauce
- 1.5 Tbsp Vinegar
- 2.5 Tbsp Oligodang (corn syrup/sweetener, adjust to taste)
- 2 Tbsp Sesame Oil
- 2 Tbsp Sesame Seeds
- 4 Tbsp Minced Garlic
Cooking Instructions
Step 1
First, prepare all the ingredients for the special mixing sauce that will determine the flavor of your Bibim Guksu. Accurately measuring each ingredient is key for a well-balanced taste.
Step 2
In a clean bowl, combine all the sauce ingredients: Gochujang, Gochugaru, soy sauce, vinegar, Oligodang, sesame oil, sesame seeds, and minced garlic.
Step 3
Using a spatula or spoon, mix the ingredients thoroughly until smooth and well combined, ensuring there are no lumps. The goal is a glossy, uniform sauce.
Step 4
Fill a large pot generously with water and add 1/2 teaspoon of salt. This helps prevent the noodles from sticking together as they cook.
Step 5
While the water is heating up, wash and thinly slice the lettuce leaves. Finely chop the perilla leaves. For the ripe kimchi, remove any excess filling or, if it’s too sour, rinse it lightly under running water. Squeeze out any excess moisture and chop it finely. This step helps reduce the sourness and maintains a nice crunch.
Step 6
Once the water is boiling vigorously, add the Somyeon noodles and stir immediately to prevent them from clumping. When the water reboils, add a cup of cold water, and repeat this process of adding cold water when it boils up again, for 2-3 times. This method makes the noodles chewier and more resilient.
Step 7
Drain the cooked noodles in a colander and rinse them thoroughly under cold running water, as if washing a cloth. Rubbing them under cold water removes excess starch, resulting in very springy noodles. Finally, briefly immerse them in ice-cold water and then squeeze out as much water as possible. This step is crucial to prevent the noodles from becoming soggy or diluted.
Step 8
All your components are now ready. You have the perfectly chewy noodles, the delicious homemade sauce, and fresh vegetables and kimchi. Everything is set for you to create a wonderful Bibim Guksu!
Step 9
In a large mixing bowl, combine the well-drained noodles with the prepared sauce. Mix thoroughly, ensuring the sauce coats every strand of noodle evenly. Once the noodles are well-seasoned, gently add the sliced lettuce and mix again. For the final presentation, arrange the Bibim Guksu beautifully in a serving bowl, and top it off with the shredded perilla leaves and the sliced hard-boiled eggs. Enjoy your delicious creation! ^^
