Refreshing & Flavorful Bibim Makguksu (Spicy Mixed Buckwheat Noodles)
The Ultimate Summer Delight: Chilled & Vibrant Tray Bibim Makguksu
Feeling the heat and losing your appetite? That’s when spicy, sweet, and tangy dishes become irresistible! This recipe is for a visually stunning Tray Bibim Makguksu, perfect for those hot summer days when you crave something invigorating. It’s a delightful summer specialty that will revive your taste buds when they’re feeling sluggish. Pay close attention, and you might even pick up my special tip for the bibim sauce!
Noodles & Vegetables- Buckwheat noodles (Makguksu) for 2 servings
- Carrot, 20g
- Onion, 1/2 medium
- Perilla leaves (깻잎), 10 leaves
- Cucumber, 1/2 medium
- Red cabbage, 20g
- Hard-boiled egg, 1
- Vinegar, 1 tsp (for boiling egg)
Spicy & Tangy Bibim Sauce- Gochujang (Korean chili paste), 1 Tbsp
- Gochugaru (Korean chili flakes), 2 Tbsp
- Minced garlic, 0.5 Tbsp
- Cooking wine (Mirin/Sake), 1 tsp
- Orange juice, 5 Tbsp (for enhanced flavor!)
- Soy sauce, 0.5 Tbsp
- Vinegar, 1.5 Tbsp
- Brown sugar, 1 Tbsp
- Plum extract (Maesilcheong), 1 Tbsp
- Salt, a pinch (to taste)
- Sesame oil, a drizzle (for nutty aroma)
- Sesame seeds, a pinch (for garnish)
- Gochujang (Korean chili paste), 1 Tbsp
- Gochugaru (Korean chili flakes), 2 Tbsp
- Minced garlic, 0.5 Tbsp
- Cooking wine (Mirin/Sake), 1 tsp
- Orange juice, 5 Tbsp (for enhanced flavor!)
- Soy sauce, 0.5 Tbsp
- Vinegar, 1.5 Tbsp
- Brown sugar, 1 Tbsp
- Plum extract (Maesilcheong), 1 Tbsp
- Salt, a pinch (to taste)
- Sesame oil, a drizzle (for nutty aroma)
- Sesame seeds, a pinch (for garnish)
Cooking Instructions
Step 1
Begin by preparing all the ingredients for your Bibim Makguksu. Wash the vegetables thoroughly and pat them dry.
Step 2
Julienne the cucumber, onion, carrot, perilla leaves, and red cabbage into thin, long strips. Cutting them thinly helps them absorb the sauce better and improves the texture.
Step 3
In a pot, bring plenty of water to a rolling boil. Add the buckwheat noodles and gently loosen them. Once the noodles float to the surface after boiling, add half a cup of cold water. Repeat this process of adding cold water twice more. (The key is to bring the mixture to a boil three times in total!) Immediately drain the cooked noodles and rinse them thoroughly under cold running water to remove excess starch. Drain them completely. Separately, when boiling the egg, add a pinch of salt and a little vinegar to the water to make peeling easier and prevent the shell from cracking.
Step 4
Now, let’s make the delicious bibim sauce. Combine all the sauce ingredients in a bowl: gochujang, gochugaru, minced garlic, cooking wine, orange juice, soy sauce, vinegar, brown sugar, plum extract, salt, sesame oil, and sesame seeds. Mix well with a spoon until evenly combined. Adding orange juice significantly enhances the sauce’s flavor, so be sure to include it! Adjust the seasoning to your preference by adding more gochujang, sugar, or vinegar as needed.
Step 5
On a large platter or tray, artfully arrange the julienned vegetables around the edges. Place the drained buckwheat noodles in the center.
Step 6
Generously spoon the prepared spicy and tangy bibim sauce over the noodles. Finally, place the halved hard-boiled egg on the side as a garnish. Your visually appealing and mouth-watering Tray Bibim Makguksu is now ready to be enjoyed!
