Spring Bliss: Delicious Soy Sauce Bibim Guksu with Wild Chives
How to Make Bibim Guksu with Wild Chives and Soy Sauce – A Springtime Vegetable Delight
Today, we’re making a delightful soy sauce bibim guksu (spicy mixed noodles) featuring wild chives, a vibrant spring vegetable. This dish offers a wonderful balance of savory soy sauce, the unique subtle aroma of wild chives, and the rich nuttiness of perilla oil. A truly flavorful and satisfying noodle recipe!
Main Ingredients
- 200g Somyeon noodles (thin wheat noodles)
- 50g Fresh wild chives (about one handful)
Umami-Rich Soy Sauce Dressing
- 2 Tbsp Soy sauce
- 2 Tbsp Tsuyu (Japanese dipping sauce)
- 1 Tbsp Sugar
- 4 Tbsp Perilla oil (highly recommended for nutty flavor)
- 1 Tbsp Toasted sesame seeds
- 2 Tbsp Soy sauce
- 2 Tbsp Tsuyu (Japanese dipping sauce)
- 1 Tbsp Sugar
- 4 Tbsp Perilla oil (highly recommended for nutty flavor)
- 1 Tbsp Toasted sesame seeds
Cooking Instructions
Step 1
First, prepare the somyeon noodles, which will be the base for your bibim guksu. You can also use makguksu noodles if you prefer. Carefully clean the wild chives, keeping the roots intact, and rinse them gently under running water. Pat them dry to preserve their delicate flavor.
Step 2
Now, let’s make the delicious soy sauce dressing. In a large bowl, combine 2 Tbsp soy sauce, 2 Tbsp tsuyu for added umami, 1 Tbsp sugar for a touch of sweetness, 4 Tbsp nutty perilla oil, and 1 Tbsp toasted sesame seeds.
Step 3
Whisk the dressing ingredients thoroughly until the sugar is completely dissolved. Ensuring the sugar is well incorporated will help the flavors meld evenly throughout the noodles, making each bite delicious.
Step 4
To fully release the aromatic essence of the wild chives, finely mince the root parts. The roots contain the most concentrated flavor, and mincing them allows them to blend beautifully with the sauce, infusing it with a rich aroma.
Step 5
Trim the thicker white parts of the wild chive roots and cut them into approximately 3cm lengths. This size ensures a pleasant texture and allows the sauce to adhere well without the pieces becoming too small or too large.
Step 6
Cut the green leafy parts of the wild chives slightly longer than the root sections. The leaves are tender, so a slightly longer cut works well and adds visual appeal and textural variety to the dish.
Step 7
Add all the prepared wild chives to the bowl with the soy sauce dressing. Gently toss to coat the chives evenly with the sauce. Let it sit for a few minutes to allow the chive flavor to infuse into the dressing.
Step 8
It’s time to cook the somyeon noodles. Bring a large pot of water to a rolling boil. Add the noodles and cook according to package directions, or until al dente, typically about 3-4 minutes. Don’t overcook them!
Step 9
Once cooked, drain the noodles and rinse them thoroughly under cold running water. This step is crucial to remove excess starch and achieve a firm, chewy texture. Rub the noodles gently while rinsing. After rinsing, drain them very well, pressing out as much water as possible.
Step 10
Add the well-drained somyeon noodles directly into the bowl with the wild chive soy sauce dressing.
Step 11
Gently toss and mix the noodles with the dressing until every strand is coated. Be careful not to break the noodles. Your fragrant and delicious wild chive soy sauce bibim guksu is now ready to be enjoyed!
