Spicy and Sweet Zucchini Bibim Guksu
Chungcheong-style Unique Zucchini Bibim Guksu Recipe for a Lively Appetit
A truly special dish made with our local zucchini! Introducing the flavorful Chungcheong-style Zucchini Bibim Guksu. The combination of chewy noodles and crisp zucchini is exquisite, making it a perfect and unique meal for everyone, young and old.
Main Ingredients- 2 servings of somyeon (thin wheat noodles) or buckwheat noodles
- 2 zucchini (medium-sized)
- 1/2 Tbsp salt (for salting zucchini)
- 3 Tbsp toasted sesame seeds (for garnish)
- 1 Tbsp sesame oil (for finishing the sautéed zucchini)
- 1/4 cup water (to add while sautéing zucchini)
- 1 Tbsp cooking oil (for sautéing zucchini)
- 5깻잎 (perilla leaves)
- 2 Tbsp perilla oil (for seasoning the noodles)
Zucchini Sauté Seasoning- 1 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp sugar
- 1/2 Tbsp minced garlic
- 2 Tbsp soy sauce
- Pinch of salt (to adjust flavor)
- Pinch of black pepper
- 1 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp sugar
- 1/2 Tbsp minced garlic
- 2 Tbsp soy sauce
- Pinch of salt (to adjust flavor)
- Pinch of black pepper
Cooking Instructions
Step 1
First, wash the zucchini thoroughly and prepare it. It’s important to keep its shape intact while cooking so it doesn’t fall apart.
Step 2
Peel the zucchini by turning it, similar to how you’d peel an apple. Then, slice the flesh (avoiding the seedy core) into thin julienne strips, about 0.3cm thick. This method helps prevent the zucchini from breaking apart easily, ensuring a delicious sauté with a pleasant texture. (Refer to the photo)
Step 3
Sprinkle 1/2 Tbsp of salt evenly over the julienned zucchini and let it sit for 10 minutes. Salting the zucchini draws out excess moisture, which prevents the pan from becoming watery when sautéed and helps maintain its crispness.
Step 4
Now, let’s make the seasoning for the sautéed zucchini. In a bowl, combine 1 Tbsp gochugaru, 1/2 Tbsp sugar, 1/2 Tbsp minced garlic, and 2 Tbsp soy sauce. Add a pinch of salt and a pinch of black pepper according to your taste. Whisk everything together until the seasoning is well blended.
Step 5
After salting for 10 minutes, drain the zucchini using a sieve. Then, gently pat it dry with paper towels to remove any remaining moisture. Skipping this step might result in a watery sauté.
Step 6
Heat a pan over medium-high heat and add 1 Tbsp of cooking oil. Add the dried julienned zucchini and stir-fry over high heat for about 2 minutes. This quick stir-fry will slightly soften the zucchini while keeping its crisp texture.
Step 7
Once the zucchini becomes slightly translucent, add the prepared seasoning and stir-fry for another minute to ensure the seasoning coats the zucchini evenly. Then, pour in 1/4 cup of water and let it simmer and reduce slightly. Finish by drizzling in 1 Tbsp of sesame oil for added aroma and flavor. Your delicious sautéed zucchini is now ready.
Step 8
Cooking the noodles: Bring a generous pot of water to a rolling boil. Add the somyeon or buckwheat noodles. Once the water returns to a full boil, add about 1 cup of cold water. Repeat this process of adding cold water twice more. This technique ensures the noodles are cooked to a perfectly chewy and springy texture. Immediately after cooking, rinse the noodles thoroughly in cold water to remove excess starch, then drain them well in a colander.
Step 9
Thinly slice the 5 perilla leaves into fine strips. Soak the julienned leaves in cold water for a moment, then drain them and pat them completely dry with paper towels. Place the drained noodles in a bowl, add the julienned perilla leaves, and drizzle with 2 Tbsp of perilla oil. Gently toss everything together to evenly coat the noodles with the fragrant oil.
Step 10
Transfer the seasoned noodles to a serving plate. Top generously with the slightly cooled sautéed zucchini. Finally, sprinkle 3 Tbsp of pre-ground toasted sesame seeds abundantly over the top. Your unique Chungcheong-style Zucchini Bibim Guksu, both visually appealing and appetizing, is now complete. Enjoy your meal!
