Spicy & Tangy Korean Whelk Bibim Guksu Recipe
The Ultimate Bibim Guksu with Chewy Whelks and Crisp Vegetables
On hot days when your appetite wanes, isn’t a refreshing, sweet, and sour dish exactly what you need? Today, we’re making a delightful bowl of Bibim Guksu by adding chewy whelks and fresh noodles. It’s perfect for a simple yet impressive meal, or even as a delicious accompaniment to drinks. ^^
Main Ingredients- 1 can (approx. 300g) canned whelks
- 400g somen noodles (serves 2)
- 1 medium cucumber
- 10 leaves of perilla (kkennip)
- 2 white parts of green onions
- 1/2 pear (for sweetness and crispness)
- 1 red bell pepper (for color and texture)
Seasoning Sauce- 3 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp soy sauce
- 2 Tbsp sugar (adjust to taste)
- 3 Tbsp vinegar (key for tanginess)
- 1 Tbsp sesame oil (for nutty aroma)
- 3-4 Tbsp whelk can liquid (adds depth to the sauce)
- 1 Tbsp toasted sesame seeds (for final nutty touch)
- 3 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp soy sauce
- 2 Tbsp sugar (adjust to taste)
- 3 Tbsp vinegar (key for tanginess)
- 1 Tbsp sesame oil (for nutty aroma)
- 3-4 Tbsp whelk can liquid (adds depth to the sauce)
- 1 Tbsp toasted sesame seeds (for final nutty touch)
Cooking Instructions
Step 1
First, thoroughly wash the white parts of the green onions. Cut them into 5-6cm lengths, then julienne them finely. Soak the julienned green onions in cold water for about 10 minutes. This removes their strong pungency while retaining their crispness.
Step 2
Wash the cucumber, trim the ends, and julienne it into 4-5cm lengths. Remove the seeds from the red bell pepper and julienne it similarly to add vibrant color. Wash the perilla leaves, pat them dry, and cut them into 4-5cm lengths. Peel the pear, remove the core, and julienne it to match the cucumber; this will add sweetness and a refreshing element to the noodles. Lastly, drain the canned whelks using a sieve, reserving 3-4 tablespoons of the liquid for the sauce. If the whelks are large, cut them in half.
Step 3
Now, let’s make the delicious seasoning sauce! In a bowl, combine 3 tablespoons of gochugaru, 2 tablespoons of gochujang, 1 tablespoon of soy sauce, 2 tablespoons of sugar, 3 tablespoons of vinegar, 1 tablespoon of sesame oil, and the reserved 3-4 tablespoons of whelk can liquid. Stir everything together until well combined to create the perfect bibim guksu sauce.
Step 4
Cook the somen noodles in plenty of boiling water. It’s important to stir occasionally to prevent the noodles from sticking together. Once the somen is cooked to your liking (usually around 3-4 minutes), quickly rinse them under cold running water to remove all the heat – this is the secret to achieving a chewy texture. Drain the noodles thoroughly in a sieve.
Step 5
Place the drained somen noodles in a large mixing bowl. Add the prepared whelks, the drained julienned green onions, julienned cucumber, bell pepper, perilla leaves, and pear. Generously drizzle the prepared seasoning sauce over everything. Now, gently toss and mix all the ingredients by hand, being careful not to mash them. The key is to mix lightly until the sauce is evenly distributed. Finally, sprinkle with toasted sesame seeds for an extra nutty flavor. Your delicious whelk bibim guksu, perfect for whetting your appetite, is ready! Serve immediately and enjoy the refreshing taste.