Chewy Kal-Guksu Bibim-myeon (Spicy Mixed Noodles)
Easy Kal-Guksu Bibim-myeon Recipe using a Rice Cooker
Enjoy a delightful bibim-myeon with an exceptionally chewy texture by using kal-guksu (thick Korean knife-cut noodles) instead of regular somen. The rice cooker makes the noodle-cooking process incredibly convenient. Inspired by a recipe from YouTuber Jin Seok-gi, you can easily make a fantastic bibim-myeon at home. The delightful combination of springy noodles, sweet and spicy sauce, fresh vegetables, and sashimi will surely whet your appetite for this special dish.
Main Ingredients- 100g dried kal-guksu noodles
- 1/4 medium onion
- 1/4 cucumber
- 60g fresh sashimi (e.g., flounder, rockfish)
- 700ml water (for boiling noodles)
Spicy & Sweet Sauce- 1 Tbsp gochujang (Korean chili paste)
- 1 tsp gochugaru (Korean chili flakes)
- 2 Tbsp soy sauce
- 1.5 Tbsp vinegar
- 2 Tbsp mirin (cooking wine)
- 1 Tbsp sugar
- 1 Tbsp corn syrup or honey
- 1 Tbsp sesame oil
- A pinch of toasted sesame seeds
- 1 Tbsp gochujang (Korean chili paste)
- 1 tsp gochugaru (Korean chili flakes)
- 2 Tbsp soy sauce
- 1.5 Tbsp vinegar
- 2 Tbsp mirin (cooking wine)
- 1 Tbsp sugar
- 1 Tbsp corn syrup or honey
- 1 Tbsp sesame oil
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
First, place 100g of dried kal-guksu noodles into your rice cooker. Add approximately 700ml of cold water, ensuring the noodles are fully submerged. Select the ‘Reheat’ function on your rice cooker and let it run for 9 minutes to cook the noodles. (If your rice cooker doesn’t have this function, you can boil the kal-guksu noodles in a pot with plenty of water.)
Step 2
Thinly slice 1/4 medium onion into julienne strips. To reduce its pungency, soak the sliced onion in cold water for about 5 minutes, then drain thoroughly. Slice 1/4 cucumber in half lengthwise and then julienne it into short strips. Prepare 60g of fresh sashimi by cutting it into bite-sized pieces. (You can omit the onion if you prefer.)
Step 3
Now, let’s make the delicious bibim sauce. In a bowl, combine 1 Tbsp gochujang, 1 tsp gochugaru, 2 Tbsp soy sauce, 1.5 Tbsp vinegar, 2 Tbsp mirin, 1 Tbsp sugar, 1 Tbsp corn syrup (or honey), and 1 Tbsp sesame oil. Mix them well until thoroughly combined.
Step 4
Add the prepared vegetables (onion, cucumber) and sashimi to the sauce. Gently toss them together, ensuring all ingredients are well coated with the sauce. Be careful not to overmix.
Step 5
Drain the kal-guksu noodles cooked in the rice cooker using a colander. Rinse them thoroughly under cold running water to cool them down. This step helps maintain the noodles’ chewy and springy texture.
Step 6
Add the cooled, rinsed kal-guksu noodles to the bowl with the sauced vegetables and sashimi.
Step 7
Mix everything together thoroughly until the noodles, sauce, and other ingredients are evenly combined. Finally, sprinkle with toasted sesame seeds for an extra nutty aroma and flavor. Enjoy your delicious and chewy Kal-Guksu Bibim-myeon!
