Spicy & Tangy Summer Delight: Buckwheat Bibim Guksu Recipe
Beat the Heat with Homemade Buckwheat Bibim Guksu: Delicious Noodle Recipe and Secret Sauce Revealed!
As the weather gets warmer, nothing beats a refreshing bowl of spicy and tangy noodles! Today, I’m sharing a delicious recipe for Bibim Guksu made with nutrient-rich buckwheat noodles, offering a wonderfully chewy texture. Buckwheat is packed with protein and minerals, making it a healthier choice compared to regular wheat flour. The combination of the nutty buckwheat noodles and my special spicy-sweet sauce is incredibly satisfying and perfect for beating the summer heat. This recipe is designed for beginners, with clear, step-by-step instructions to help you create a delightful meal. Enjoy this healthy and flavorful summer special!
Main Ingredients- 400g Buckwheat Noodles (approx. 5 servings)
- 1.5L Water (for boiling noodles)
- 4-5 Lettuce leaves
- 6-7 Perilla leaves
- Crushed roasted seaweed, to taste
- 1 Tbsp Toasted sesame seeds
- 1 Hard-boiled egg
Spicy & Tangy Sauce- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Soy sauce
- 2 Tbsp Vinegar
- 2 Tbsp Plum extract (or syrup)
- 1.5 Tbsp Oligodang (corn syrup/oligosaccharide, adjust for sweetness)
- 1 Tbsp Sesame oil
- 1 Tbsp Toasted sesame seeds
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Soy sauce
- 2 Tbsp Vinegar
- 2 Tbsp Plum extract (or syrup)
- 1.5 Tbsp Oligodang (corn syrup/oligosaccharide, adjust for sweetness)
- 1 Tbsp Sesame oil
- 1 Tbsp Toasted sesame seeds
Cooking Instructions
Step 1
Wash the lettuce and perilla leaves thoroughly. Pat them dry and thinly slice them into bite-sized pieces. This adds a fresh, crunchy texture to your noodles.
Step 2
Prepare the star of our dish: fresh buckwheat noodles. Gently brush off any excess flour from the noodles. This is the first step to highlighting the unique flavor of buckwheat.
Step 3
In a large pot, bring about 1.5 liters of water (roughly 4 times the amount of noodles) to a rolling boil over high heat. Carefully add the buckwheat noodles to the boiling water. Stir gently with chopsticks to prevent sticking and cook for about 4 minutes. (The key to chewy noodles is to cook them for the specified time without adding cold water during boiling.)
Step 4
Once cooked, immediately rinse the noodles under cold running water to stop the cooking process and remove excess starch. Drain them thoroughly in a colander. This step is crucial for achieving that perfect chewy texture.
Step 5
In a bowl, combine 2 Tbsp gochugaru, 1 Tbsp gochujang, 1 Tbsp soy sauce, 2 Tbsp vinegar, 2 Tbsp plum extract, 1.5 Tbsp oligodang, 1 Tbsp sesame oil, and 1 Tbsp toasted sesame seeds. Mix well until you have a smooth, well-combined sauce. (Feel free to adjust the level of spiciness, tanginess, and sweetness to your preference.)
Step 6
Place the drained buckwheat noodles in a large mixing bowl. Pour all of the prepared sauce over the noodles. Gently toss the noodles with the sauce until every strand is evenly coated. Taste and adjust the seasoning by adding a little more vinegar or oligodang if needed, to achieve your desired balance of flavors.
Step 7
Arrange the thinly sliced lettuce and perilla leaves over the sauced noodles. Sprinkle generously with crushed roasted seaweed for an extra layer of flavor and texture.
Step 8
Finally, top the dish with a halved hard-boiled egg and a final sprinkle of toasted sesame seeds. Your delicious Buckwheat Bibim Guksu is ready! For an extra kick and flavor, consider adding chopped kimchi (radish kimchi or aged kimchi) on the side. The combination of chewy buckwheat noodles and the vibrant sauce is truly irresistible. This easy-to-follow recipe, packed with fresh, seasonal vegetables, is a perfect, healthy, and flavorful meal for any day, especially during the summer!
