Spicy and Tangy Bibim Guksu (Korean Mixed Noodles)
How to Make Delicious Spicy and Tangy Bibim Guksu Using Leftover Kimchi and Cucumbers
Here’s a fantastic recipe for Bibim Guksu, perfect for a weekend lunch or a quick meal, utilizing cucumbers from your fridge! The combination of spicy, tangy sauce and crisp vegetables will awaken your appetite. Let me share this easy-to-follow and delicious Bibim Guksu recipe.
Main Ingredients
- Somen noodles (thin wheat flour noodles) 100g
- Kimchi 2 Tbsp (finely chopped)
- 1 Egg
- 1/4 Cucumber (thinly julienned)
- A little vinegar (for boiling eggs)
- A little salt (for boiling eggs)
Spicy & Tangy Sauce
- Gochujang (Korean chili paste) 1 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Soy sauce 1 Tbsp
- Fish sauce 1/2 Tbsp (anchovy or sand lance)
- Minced garlic 1/3 Tbsp
- Sugar 1 Tbsp (adjust to taste)
- Vinegar 1 Tbsp (adjust for tanginess)
- Sesame oil 1 Tbsp
- Toasted sesame seeds (for garnish)
- Gochujang (Korean chili paste) 1 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Soy sauce 1 Tbsp
- Fish sauce 1/2 Tbsp (anchovy or sand lance)
- Minced garlic 1/3 Tbsp
- Sugar 1 Tbsp (adjust to taste)
- Vinegar 1 Tbsp (adjust for tanginess)
- Sesame oil 1 Tbsp
- Toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
First, boil the eggs: Place the egg in a pot and cover it with water. Add about 1/2 tsp of vinegar and 1/2 tsp of salt to the water; this helps make the eggshells easier to peel. Bring the water to a boil over medium-high heat, then reduce to medium heat. Cook for 7-10 minutes, depending on your preference for soft-boiled (7 minutes) or hard-boiled (10 minutes). Immediately transfer the boiled eggs to cold water to stop the cooking and cool them down.
Step 2
Prepare the vegetables and kimchi: Wash the cucumber thoroughly and julienne it into thin strips. Finely chop the kimchi. If your kimchi is very sour, you might want to add a little extra sugar to the sauce or adjust the sugar amount in the recipe.
Step 3
Make the delicious sauce: In a small bowl, combine 1 Tbsp Gochujang, 1 Tbsp Gochugaru, 1 Tbsp soy sauce, 1/2 Tbsp fish sauce, 1/3 Tbsp minced garlic, 1 Tbsp sugar, 1 Tbsp vinegar, and 1 Tbsp sesame oil. Stir well until the sugar is dissolved. Ensuring all ingredients are well mixed will help the sauce coat the noodles evenly.
Step 4
Cook the somen noodles: Fill a large pot with plenty of water and bring it to a rolling boil over high heat. Just as the water is about to boil over, add the somen noodles.
Step 5
Boil the somen noodles (for a chewy texture!): Once the noodles are in, when the water starts to boil again, add about 1/2 cup of cold water. Repeat this step 2-3 times. When the water boils up again after the last addition of cold water, gently loosen the noodles with chopsticks and continue to cook for about 4 minutes. Refer to the package instructions for the most accurate cooking time, but be careful not to overcook them, as they can become mushy.
Step 6
Rinse the noodles: Drain the hot water immediately using a colander. Rinse the cooked somen noodles thoroughly under cold running water, rubbing them gently. This process removes excess starch, resulting in a chewier and more elastic texture. After rinsing, drain them completely in the colander to remove any excess water.
Step 7
Mix with the sauce: Place the drained somen noodles into a large mixing bowl. Add the finely chopped kimchi and all the prepared sauce. Now, use your hands to gently mix and toss everything together, ensuring the sauce is evenly distributed and coats every strand of noodle. It’s important to mix until the noodles are well-coated with the sauce.
Step 8
Plate and garnish: Arrange the mixed noodles attractively in a serving bowl, creating a nest shape. Top with the julienned cucumber and the halved boiled egg for a beautiful presentation. Finally, sprinkle with toasted sesame seeds for extra flavor and aroma. Your delicious and vibrant Spicy and Tangy Bibim Guksu is now ready to be enjoyed!
