Summer Delight! Refreshing & Flavorful Bibim Makguksu (Spicy Buckwheat Noodles)
The Ultimate Bibim Makguksu Recipe Using Dongchimi Broth
Experience a different kind of charm compared to the generous platter makguksu! Here’s a bibim makguksu recipe that’s refreshingly seasoned with cool dongchimi (radish kimchi) broth. Enjoy this simple yet delicious dish at home to stimulate your appetite during the summer.
Main Ingredients
- 1 serving Buckwheat Noodles (Makguksu)
- 1/3 Cucumber
- 1/4 Apple
- 1/4 Onion
- 1 Hard-boiled Egg
- 3 slices Pickled Radish Wraps (Mussam)
Special Bibim Sauce (for 2 servings)
- 1 cup (200ml) Cool Dongchimi Broth
- A little Crushed Seaweed (Gim)
- 1 Tbsp Gochujang (Korean chili paste, heaped)
- 1/2 Tbsp Fine Gochugaru (Korean chili flakes)
- 1 Tbsp Vinegar
- 1/2 Tbsp Sugar
- 1 Tbsp Ginger Wine (or Mirin)
- 1 Tbsp Joseon Ganjang (or Soup Soy Sauce)
- 1 Tbsp Minced Garlic
- 1 cup (200ml) Cool Dongchimi Broth
- A little Crushed Seaweed (Gim)
- 1 Tbsp Gochujang (Korean chili paste, heaped)
- 1/2 Tbsp Fine Gochugaru (Korean chili flakes)
- 1 Tbsp Vinegar
- 1/2 Tbsp Sugar
- 1 Tbsp Ginger Wine (or Mirin)
- 1 Tbsp Joseon Ganjang (or Soup Soy Sauce)
- 1 Tbsp Minced Garlic
Cooking Instructions
Step 1
Wash the fresh cucumber thoroughly, slice it thinly, and then julienne it. Cutting it into strips like this will enhance its texture.
Step 2
Finely mince the onion. This will help it blend well into the sauce and add depth of flavor.
Step 3
Wash the apple, peel it, and grate it finely using a grater. The apple’s natural sweetness and aroma will elevate the flavor of the bibim sauce.
Step 4
Now, let’s make the special bibim sauce! In a bowl, combine the dongchimi broth, crushed seaweed, gochujang, gochugaru, vinegar, sugar, ginger wine, Joseon ganjang, minced garlic, and the finely minced onion and grated apple. Mix everything thoroughly until well combined. This sauce can be made ahead and aged in the refrigerator, allowing its flavors to deepen, making it perfect for use throughout the summer. Make a generous batch, and you’ll have delicious bibim makguksu ready whenever you crave it, even on days with a poor appetite.
Step 5
Cut the prepared pickled radish wraps into long, bite-sized strips. Peel the hard-boiled egg and cut it in half to use as a garnish.
Step 6
In a pot of generously boiling water, add the buckwheat noodles and cook according to the package instructions (usually 3-4 minutes). If the noodles start to boil over, add a splash of cold water to prevent this; this also helps make the noodles chewier. Add cold water about once or twice.
Step 7
Once the makguksu noodles are cooked, immediately drain them and rinse them thoroughly under cold running water. This removes excess starch and cools them down, ensuring a refreshing and springy texture. Drain them well in a colander.
Step 8
This is the final step. Place the well-drained makguksu noodles attractively in a bowl. Generously spoon the bibim sauce over the noodles. Arrange the julienned cucumber and sliced pickled radish wraps artfully on top. Finally, sprinkle with savory crushed seaweed and top with the halved hard-boiled egg to complete your delicious bibim makguksu! Mix well and enjoy.
