Sweet & Tangy Bibim Guksu (Spicy Gochujang Noodles)
Ryu Soo-young’s Special Bibim Guksu Recipe with Crispy Pickled Vegetables
Introducing a refreshingly sweet and tangy bibim guksu, perfect for combating the hot and humid summer days! Crispy, pickled cucumbers and onions create a fantastic harmony, elevated by Chef Ryu Soo-young’s signature spicy gochujang sauce. This recipe is for a single serving, making it easy to prepare a satisfying meal for yourself. Enjoy a wonderful dining experience!
Ingredients (1 Serving)- 1 serving of somyeon noodles (approx. 100g)
- 1/2 cucumber
- 1/3 onion
- Pork belly, thinly sliced pork, or chicken breast (choose your preference)
- Seaweed flakes (for garnish)
- Toasted sesame seeds (for garnish)
Special Bibim Sauce (Tablespoon Measurement)- 2 Tbsp sugar
- 1 Tbsp gochugaru (Korean chili flakes)
- 0.5 Tbsp ketchup
- 3 Tbsp soy sauce
- 2 Tbsp vinegar
- 0.5 Tbsp gochujang (Korean chili paste)
- 0.3 Tbsp minced garlic (approx. 1/3 tsp)
- 2 Tbsp sesame oil
- Pinch of black pepper
- 2 Tbsp vegetable broth or noodle water (use pickling liquid)
Cucumber & Onion Pickling Mixture (Tablespoon Measurement)- 2 Tbsp vinegar
- 1 Tbsp sugar
- 0.3 Tbsp salt (or two pinches of salt)
- 2 Tbsp sugar
- 1 Tbsp gochugaru (Korean chili flakes)
- 0.5 Tbsp ketchup
- 3 Tbsp soy sauce
- 2 Tbsp vinegar
- 0.5 Tbsp gochujang (Korean chili paste)
- 0.3 Tbsp minced garlic (approx. 1/3 tsp)
- 2 Tbsp sesame oil
- Pinch of black pepper
- 2 Tbsp vegetable broth or noodle water (use pickling liquid)
Cucumber & Onion Pickling Mixture (Tablespoon Measurement)- 2 Tbsp vinegar
- 1 Tbsp sugar
- 0.3 Tbsp salt (or two pinches of salt)
Cooking Instructions
Step 1
First, prepare 1/2 cucumber and 1/3 onion. It’s crucial to slice them as thinly as possible to maintain their crispiness. Using a mandoline slicer can help achieve thin, uniform slices.
Step 2
Place the thinly sliced cucumber and onion in a bowl for pickling. Add 1 Tbsp sugar, 0.3 Tbsp salt (or about two pinches of coarse salt), and 2 Tbsp vinegar. Gently mix them together and let them pickle for 15 minutes. This process will draw out the water from the vegetables and infuse them with a tangy flavor.
Step 3
Now, let’s make the special sauce, the heart of the bibim guksu! In a bowl, combine 2 Tbsp sugar, 1 Tbsp gochugaru, 0.5 Tbsp ketchup, 3 Tbsp soy sauce, 2 Tbsp vinegar, 0.5 Tbsp gochujang, 0.3 Tbsp minced garlic, 2 Tbsp sesame oil, and a pinch of black pepper. Whisk everything together until well combined.
Step 4
Prepare the meat to accompany the noodles. You can use pork belly, thinly sliced pork, or chicken breast. Grill your chosen meat until nicely browned. Once cooked, slice it thinly for easy eating with the noodles. If using chicken breast, you can boil or grill it and then shred it for a tender texture.
Step 5
In a large pot, bring plenty of water to a rolling boil. Add 1 serving of somyeon noodles and cook them. It’s good practice to stir the noodles occasionally to prevent them from sticking together.
Step 6
Once the somyeon noodles are cooked, drain them in a colander and rinse thoroughly under cold running water to remove excess starch. Rinsing them vigorously will make the noodles more springy and chewy. Shake off any excess water to prevent the noodles from becoming soggy.
Step 7
Check the pickled cucumbers and onions after about 15 minutes. You’ll notice they’ve released some liquid. Pour this pickling liquid into a separate bowl; it will add depth and flavor to your sauce. Now, squeeze out the excess moisture from the cucumber and onion with your hands and transfer them to another bowl.
Step 8
To the special bibim sauce you made earlier, add 2 Tbsp of the reserved pickling liquid (or some of the noodle cooking water). Mix well. Adding this liquid will make the sauce smoother and more moist.
Step 9
Prepare the seaweed flakes for garnish. You can use store-bought flakes, or even use seasoned laver (gim). If using seasoned laver, place it in a disposable plastic bag, seal it, and then crush it with your hands. This is an easy way to create flakes.
Step 10
Now, let’s plate the somyeon noodles that you’ve drained. Pick up a portion of the noodles and gently twirl them around your fingers. This technique helps to neatly pile the noodles in the bowl without them falling apart.
Step 11
Sprinkle the prepared seaweed flakes generously over the noodles. The seaweed flakes will add a savory depth and fill any gaps on the noodles.
Step 12
It’s time to artfully arrange the toppings. Place the crispy pickled cucumber and onion mixture over the seaweed flakes, followed by the thinly sliced meat. Finally, pour the prepared sauce generously at the bottom of the bowl and finish with a sprinkle of toasted sesame seeds. Placing the sauce at the bottom before mixing helps create a beautiful presentation as everything gets tossed together.
Step 13
Your sweet, tangy, and slightly spicy Ryu Soo-young’s ‘Seolma Gochujang Guksu’ is ready! Mix it all up and enjoy!
