Chilled and Spicy Summer Delight: Yeolmu Bibim Guksu
The Ultimate Choice to Revitalize Your Appetite in the Heat! Yeolmu Bibim Guksu with a Fantastic Harmony of Chewy Noodles and Crisp Radish Kimchi ★
A quintessential summer delicacy! We present a recipe for Yeolmu Bibim Guksu, where refreshing and tangy radish kimchi meets a spicy and sweet sauce, making you forget the heat. Enjoy a taste comparable to professional restaurants right at home. (Source: All Recipes of the World, Man-Gye Recipe)
Main Ingredients- 200g somyeon (buckwheat noodles, approx. 1-2 servings)
- 1/2 cucumber
- 2 hard-boiled eggs
- 1 and 1/2 paper cups of well-fermented yeolmu kimchi (young radish kimchi)
- A pinch of toasted sesame seeds (for garnish)
- 1 Tbsp sesame oil
Spicy & Sweet Bibim Sauce Ingredients- 4 Tbsp gochujang (Korean chili paste)
- 1 Tbsp sugar
- 2 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp vinegar
- 2 Tbsp maesilcheong (plum syrup) or plum extract
- 2 Tbsp ollyeodang (corn syrup)
- 1 Tbsp minced garlic
- 3 Tbsp yeolmu kimchi brine (adds depth and flavor to the sauce!)
- 4 Tbsp gochujang (Korean chili paste)
- 1 Tbsp sugar
- 2 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp vinegar
- 2 Tbsp maesilcheong (plum syrup) or plum extract
- 2 Tbsp ollyeodang (corn syrup)
- 1 Tbsp minced garlic
- 3 Tbsp yeolmu kimchi brine (adds depth and flavor to the sauce!)
Cooking Instructions
Step 1
First, peel the hard-boiled eggs and then cut them in half for easy serving. We’ll arrange them nicely to show off the yolks and whites.
Step 2
Wash the cucumber thoroughly under running water, trim the ends, and julienne it thinly. Squeeze out some excess liquid from the prepared yeolmu kimchi and cut it into bite-sized pieces. If they are too long, they can be difficult to eat.
Step 3
Now, let’s make the delicious bibim sauce! In a wide bowl, combine 4 Tbsp gochujang, 1 Tbsp sugar, 2 Tbsp gochugaru, 3 Tbsp vinegar, 2 Tbsp maesilcheong, 2 Tbsp ollyeodang, and 1 Tbsp minced garlic. Adding 3 Tbsp of the yeolmu kimchi brine will create an even richer flavor. Stir everything together thoroughly to create the sauce.
Step 4
In a generous pot of boiling water, add 200g of somyeon and cook until al dente (chewy). It’s important to stir occasionally to prevent the noodles from sticking together. Once cooked, quickly rinse the noodles under cold water to remove excess starch, then drain them completely in a colander. Any remaining water can make the bibim guksu watery.
Step 5
Place the drained somyeon in a large bowl. Add about half of the prepared bibim sauce and mix well. (It’s best not to add all the sauce at once; adjust according to taste.) Gently toss the noodles to ensure the sauce is evenly distributed. Arrange the well-mixed noodles attractively on your serving plate.
Step 6
Finally, top the sauced noodles with the cut yeolmu kimchi and julienned cucumber. Arrange the halved hard-boiled eggs neatly on top as well. Sprinkle with toasted sesame seeds for a nutty aroma, and your visually appealing, refreshing, and spicy Yeolmu Bibim Guksu is ready! Enjoy your meal!
