Step 1

Step 2

Trim the tough ends off the oyster mushrooms, rinse them lightly, and squeeze out excess water. Tear them into manageable pieces. Cut the green onion into roughly 5cm lengths. Slice the chili peppers diagonally to add a touch of heat.

Step 3

In a pot, combine the braising liquid ingredients: soy sauce (1/2 cup), corn syrup (1/2 cup), dried chili flakes (1 Tbsp – add more if you like it spicier), the chopped green onion, sliced chili peppers, and water (2.5 cups). This base mixture helps the flavors meld beautifully.

Step 4

Add the prepared radish pieces to the pot, arranging them evenly so they can absorb the liquid well.

Step 5

Now, add the oyster mushrooms and the knob of ginger (or thinly sliced ginger). Cover the pot and simmer over medium heat for about 15-20 minutes, or until the radish becomes translucent and tender, and has absorbed the flavors. Stir occasionally and spoon the broth over the radish to ensure even flavoring. Once the radish is soft, your delicious braised radish is ready!

Step 6

Step 7

Heat a wok or large skillet over medium heat. Add 1-2 Tbsp of cooking oil, then add the sliced vegetables (onion, zucchini) and the cut octopus. Stir-fry until the vegetables begin to soften and turn slightly translucent.

Step 8

Once the vegetables and octopus are partially cooked, add the red chili powder (1.5 Tbsp), sugar (0.5 Tbsp), minced garlic (0.5 Tbsp), and red chili paste (1 Tbsp). Stir well to coat all the ingredients evenly with the sauce. Taste and adjust seasoning with a pinch of salt or pepper if needed. Continue to stir-fry for about 3-5 minutes until the sauce thickens slightly and coats everything beautifully.

Step 9

Finally, sprinkle some sesame seeds over the finished stir-fried octopus for a lovely finish. This dish is perfect as a side for rice or as a delicious appetizer!

Step 10

Step 11

In a bowl, combine all the sauce ingredients: red chili paste (3 Tbsp), fine red chili powder (2 Tbsp), sesame oil (1 Tbsp), plum extract (2 Tbsp), vinegar (2 Tbsp), corn syrup (2 Tbsp), and a pinch of sesame seeds. Mix them thoroughly with a spoon until you have a smooth, well-blended sauce. Ensure all the flavors are harmoniously combined.

Step 12

Bring a large pot of water to a rolling boil. Add the somyeon noodles (200g) and stir occasionally to prevent sticking. Cook for about 3-4 minutes, or until al dente. Drain the noodles immediately and rinse them under cold running water to remove excess starch. Drain them thoroughly in a colander. This step ensures the noodles are springy and firm.

Step 13

In a large mixing bowl, add the torn lettuce, perilla leaves, julienned cucumber, and the drained somyeon noodles. Add the prepared bibim guksu sauce and the 0.5 Tbsp of sesame oil. Gently mix everything together with your hands, ensuring the noodles and vegetables are well coated with the sauce. Taste and add more sauce if needed, or a little more sweetener if you prefer it sweeter.

Step 14

Transfer the mixed bibim guksu to a serving bowl. Garnish attractively with the julienned cucumber, the hard-boiled egg (cut in half), and a final sprinkle of sesame seeds. Your vibrant and delicious bibim guksu is ready to be enjoyed – it’s refreshingly sweet, sour, and spicy!