Spicy & Tangy Bibim Guksu with Aged Kimchi and Cucumber
Revitalize Your Appetite: The Perfect Harmony of Chewy Noodles and Crisp Vegetables in Aged Kimchi Bibim Guksu
Even if you’re not typically a noodle person, there are days when you crave a noodle dish over rice, especially for lunch. How about some Bibim Guksu, made with crisp cucumbers and flavorful, aged kimchi? The spiciness from the chili powder is invigorating, and Bibim Guksu is truly best when it has a good kick. This recipe will help you easily make a delicious bowl of Bibim Guksu!
Ingredients
- 1 serving of somyeon or jungmyeon noodles
- 1/4 head of aged kimchi (mukimchi)
- 1/2 cucumber
- Sauce:
- 2 Tbsp gochujang (Korean chili paste)
- 1.5 Tbsp gochugaru (Korean chili flakes) (adjust to spice preference)
- 1 Tbsp soy sauce
- 2 Tbsp vinegar
- 1 Tbsp sugar
- 1 Tbsp oligodang or corn syrup (optional)
- 1/2 Tbsp minced garlic
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
- Kimchi Seasoning:
- 1 tsp sesame oil
- 1/2 tsp sugar
Cooking Instructions
Step 1
First, prepare the key ingredients: aged kimchi and cucumber. Wash the cucumber and slice it thinly into strips. For the aged kimchi, gently remove some of the filling, squeeze out excess liquid by hand, and then finely chop it. In a small bowl, mix the chopped aged kimchi with 1 tsp of sesame oil and 1/2 tsp of sugar. Gently toss to combine and let it sit for a moment to absorb the flavors. This enhances the savory taste while retaining the kimchi’s tanginess.
Step 2
Now, it’s time to cook the noodles. In a large pot of boiling water, add your noodles (somyeon or jungmyeon). When the water begins to boil vigorously and threatens to overflow, add about a cup of cold water. Once it boils up again, add another cup of cold water. Repeating this boiling and adding cold water process twice results in chewier, more delicious noodles. Drain the cooked noodles, rinse them quickly under cold running water to remove excess starch, and rinse again by tossing them. Thoroughly drain the noodles in a colander; ensuring they are well-drained prevents the sauce from becoming diluted.
Step 3
Transfer the drained noodles to a large mixing bowl. Add the seasoned aged kimchi. Now, add all the sauce ingredients (2 Tbsp gochujang, 1.5 Tbsp gochugaru, 1 Tbsp soy sauce, 2 Tbsp vinegar, 1 Tbsp sugar, 1/2 Tbsp minced garlic). Using your hands, gently mix and toss everything together until the noodles are well coated with the sauce. Ensure the seasoning is evenly distributed on every strand of noodle.
Step 4
Add about half of the cucumber strips you prepared earlier to the bowl and toss lightly again. Adding the cucumber too early can result in a raw taste or mushy texture. It’s best to add it towards the end to maintain its crispness. Reserve the remaining cucumber strips to use as a garnish.
Step 5
Finally, drizzle in 1 Tbsp of sesame oil and sprinkle in 1 Tbsp of sesame seeds. Mix well to combine everything evenly. Plate the Bibim Guksu attractively. Top with the reserved cucumber strips and a final sprinkle of sesame seeds. Your delicious, spicy, sweet, and tangy Aged Kimchi Bibim Guksu is ready to be enjoyed!
