Summer Delight! Aromatic Malva Nut Bibim Guksu Recipe
Perfect for a Lack of Appetite! Summer Specialty Bibim Guksu with Fresh Malva Nuts
Try this refreshing and delicious bibim guksu using freshly harvested, fragrant malva nuts (also known as Indian mallow or Sesseamum indicum) from summer. It’s a healthy and satisfying meal that will boost your appetite, which might be diminished by the heat. The unique aroma and crisp texture of the malva nuts add a special touch to this summer delicacy.
Main Ingredients- 3 servings of rice noodles or somyeon (thin wheat noodles)
- 1 cup boiled malva nuts (from 1 bunch)
- 2 eggs
- A little cooking oil
Bibim Guksu Seasoning- 1 Tbsp perilla oil
- 1 Tbsp sesame seeds (toasted or ground)
Spicy & Sweet Sauce- 3 Tbsp gochujang (Korean chili paste)
- 1.5 Tbsp soy sauce
- 1 Tbsp gochugaru (Korean chili flakes)
- 1.5 Tbsp sugar
- 1.5 Tbsp vinegar
- 3 Tbsp maesilcheong (Korean plum extract)
- 0.5 Tbsp minced garlic
- 1 Tbsp perilla oil
- 1 Tbsp sesame seeds (toasted or ground)
Spicy & Sweet Sauce- 3 Tbsp gochujang (Korean chili paste)
- 1.5 Tbsp soy sauce
- 1 Tbsp gochugaru (Korean chili flakes)
- 1.5 Tbsp sugar
- 1.5 Tbsp vinegar
- 3 Tbsp maesilcheong (Korean plum extract)
- 0.5 Tbsp minced garlic
Cooking Instructions
Step 1
First, wash the malva nuts thoroughly. Blanch them in boiling water for about 1-2 minutes – be careful not to overcook them, or they’ll become mushy! Immediately rinse them under cold water to cool down, then squeeze out as much water as possible by hand. (For more detailed instructions on blanching malva nuts, please refer to recipe ID @6894409.)
Step 2
Next, let’s make the delicious sauce that will be the star of this bibim guksu. In a small bowl, combine the gochujang, soy sauce, gochugaru, sugar, vinegar, maesilcheong, and minced garlic. Mix them well with chopsticks or a small spatula until all ingredients are thoroughly combined, creating a glossy sauce.
Step 3
Now, it’s time to make the egg garnish. Crack the 2 eggs into a bowl, remove the chalazae (the white stringy bits), and whisk them gently with a fork or whisk until smooth. Heat a non-stick pan over medium heat and lightly coat it with cooking oil. Pour the beaten egg mixture thinly and evenly into the pan. Once one side is cooked, flip it over and cook the other side until golden brown.
Step 4
Let the cooked egg crepes cool down slightly. Once cooled, slice them into thin, uniform strips. These egg strips will add color and flavor to your bibim guksu.
Step 5
Now, let’s cook the noodles. Fill a pot with plenty of water and bring it to a rolling boil over high heat. Add the rice noodles or somyeon and cook, stirring occasionally to prevent sticking. When the water starts to boil up, add about 1 cup of cold water to make the noodles chewier. Repeat this process 2-3 times, cooking for approximately 4 minutes and 30 seconds. (Adjust cooking time based on the type of noodles used.)
Step 6
Once the noodles are cooked, immediately drain them and rinse thoroughly under cold running water. This removes excess starch and makes the noodles firm and chewy. Drain the rinsed noodles well in a colander. Any remaining water can make the bibim guksu watery.
Step 7
Place the drained noodles into a serving bowl. Top generously with the prepared sauce and the blanched, squeezed malva nuts. Drizzle with 1 tablespoon of perilla oil and sprinkle with 1 tablespoon of sesame seeds. Now, mix everything together thoroughly by hand until the sauce is evenly distributed over the noodles and malva nuts. Ensure every strand is well coated.
Step 8
Transfer the well-mixed bibim guksu to a serving dish. Garnish with the sliced egg strips for a more appealing presentation. This makes a truly appetizing bowl of bibim guksu! It pairs wonderfully with cold dongchimi (radish water kimchi) or yetmu kimchi (young radish kimchi).
