Spicy & Sweet Bibim Guksu: A Perfectly Balanced Recipe
One-Bowl Wonder: Refreshing Spicy & Sweet Bibim Guksu
Enjoy a hearty bowl of bibim guksu with our special sauce that’s perfectly balanced, not too spicy but full of savory flavor. This recipe uses simple ingredients and is easy for anyone to make, offering a nutritious meal with the addition of fresh vegetables and egg.
Noodle Ingredients
- 80g Thin Wheat Noodles (Somen)
- 1 Boiled Egg
- 1 handful Kimchi (chopped for easy eating)
- 2 slices Tomato (for garnish)
- Assorted fresh vegetables, to your liking (e.g., lettuce, perilla leaves, cucumber)
Special Bibim Sauce
- 1.5 Tbsp Minced Garlic
- 3 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 2 Tbsp WonDang (sugar) or Granulated Sugar
- 3 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Soy Sauce (Ssal-guk-ganjang or Jin-ganjang)
- 3 Tbsp Maesil Cheong (Plum Extract)
- 3 Tbsp Corn Syrup (Mulyeot)
- 1 Tbsp Vinegar
- 2 Tbsp Toasted Sesame Seeds
- 3 Tbsp Anchovy Broth (or plain water)
- 1.5 Tbsp Minced Garlic
- 3 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 2 Tbsp WonDang (sugar) or Granulated Sugar
- 3 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Soy Sauce (Ssal-guk-ganjang or Jin-ganjang)
- 3 Tbsp Maesil Cheong (Plum Extract)
- 3 Tbsp Corn Syrup (Mulyeot)
- 1 Tbsp Vinegar
- 2 Tbsp Toasted Sesame Seeds
- 3 Tbsp Anchovy Broth (or plain water)
Cooking Instructions
Step 1
First, bring a large pot of water to a rolling boil. Once boiling, add the somen noodles. When the water with the noodles starts to boil again, pour in about 1 cup of cold water. Repeat this process one more time. This technique helps cook the noodles to a perfectly chewy texture. Once the noodles are cooked, drain them and rinse thoroughly under cold running water at least twice to remove excess starch. Drain well in a colander. This step ensures the noodles remain firm and don’t become mushy.
Step 2
Lightly grease a flat pan with cooking oil and heat it over medium-low heat. Whisk one egg until well beaten. Carefully pour the beaten egg into the preheated pan and cook until set. Flip and cook the other side until lightly golden brown. Be careful not to overheat the pan, as this can cause the egg to burn.
Step 3
Once the egg omelet has cooled slightly, slice it thinly into strips (julienne). Prepare your fresh vegetables by washing them thoroughly and cutting them into bite-sized pieces. If your kimchi is not already chopped, slice it thinly as well. Finely shredded kimchi blends better with the sauce.
Step 4
Now, let’s make the delicious bibim sauce! In a bowl, combine the minced garlic, gochugaru, sugar, gochujang, soy sauce, maesil cheong, corn syrup, vinegar, toasted sesame seeds, and anchovy broth (or water). Stir vigorously with a spoon until all the ingredients are well combined and the sauce is smooth and lump-free. Thoroughly mixing all the ingredients is key to a harmonious flavor.
Step 5
Place the well-drained somen noodles into a large bowl. Add the prepared julienned vegetables, chopped kimchi, and 2 tablespoons of the homemade bibim sauce. Start by mixing with 2 tablespoons of sauce, then taste and add more sauce if needed to reach your desired level of seasoning. Gently mix everything together with your hands, ensuring the sauce coats the noodles and ingredients evenly. Finally, garnish with the sliced egg omelet and tomato slices for a visually appealing dish. Enjoy your delicious bibim guksu!
