Delicious Samgyeopsal Bibim Guksu (Spicy Mixed Noodles with Pork Belly)
The Ultimate Combination: Bibim Guksu and Pork Belly!
Feeling like pork belly is a bit plain on its own, or bibim guksu is missing something? Enjoy them together! This recipe brings together the savory richness of perfectly grilled pork belly with the refreshing, spicy, and tangy flavors of bibim guksu. It’s a hearty and satisfying meal that elevates any dining experience, perfect for special occasions or a delightful everyday meal.
Core Ingredients
- Pork Belly (Samgyeopsal) 400g (or shoulder/jowl cuts as preferred)
- Fresh Perilla Leaves (Kkaennip) 1 bundle (approx. 15-20 leaves)
- Chewy Somyeon Noodles 150g (per serving)
Cooking Instructions
Step 1
First, let’s prepare all the fresh ingredients. Gently pat the pork belly dry with paper towels to remove any excess moisture. Wash the perilla leaves thoroughly under running water. Keep the somyeon noodles untangled.
Step 2
Now, let’s get cooking! Fill a pot with plenty of water for the noodles and bring it to a boil over high heat. While the water is heating up, preheat a pan and grill the pork belly until it’s golden brown and crispy on both sides. The rendered fat from the pork belly will add wonderful flavor to the bibim guksu, so don’t discard it!
Step 3
Once the water is at a rolling boil, add the prepared somyeon noodles. As you add them, gently loosen them with your hands to prevent them from clumping together.
Step 4
After adding the noodles, wait for the water to come back to a boil. Keep the heat at a medium-high setting during this time.
Step 5
Just before the water is about to overflow, pour in one cup of cold water. Adding cold water helps to make the noodles chewier and firmer. Once the water boils again, add another cup of cold water.
Step 6
Repeat this process: boil -> add cold water -> boil again -> add cold water -> final boil. After the second addition of cold water and the final boil, immediately drain the noodles in a colander. To ensure a perfectly chewy texture, rinse the noodles quickly under cold running water to remove excess starch, then let them drain thoroughly in the colander.
Step 7
Place the well-drained, chewy somyeon noodles into a large mixing bowl. Take the clean perilla leaves, fold them in half, and then thinly slice them. Slicing them thinly will help them absorb the sauce better, making the dish even more delicious.
Step 8
Drizzle one tablespoon of sesame oil over the noodles in the bowl. The fragrant aroma of the sesame oil will whet your appetite.
Step 9
Now it’s time to add the star of the bibim guksu – the bibimjang! Add more if you prefer it spicier and tangier, or adjust the amount for a milder taste. Store-bought bibimjang works well, but using homemade bibimjang will yield a richer flavor.
Step 10
Combine the somyeon noodles, sliced perilla leaves, sesame oil, and bibimjang in the bowl. Gently mix everything together by hand (gloves recommended!) until the noodles and leaves are evenly coated with the sauce. The harmony between the perilla leaves and the bibimjang is truly delightful!
Step 11
Finally, arrange the beautifully grilled pork belly slices on top of the mixed noodles. Sprinkle with toasted sesame seeds or sesame powder for a final touch, and your delicious dish is ready! Enjoy the incredible combination of savory pork belly and spicy, tangy bibim bibim guksu. This is a flavor you won’t forget!
