Gajami Sikhye Bibim Guksu: Savory Fermented Flatfish Noodle Salad
#FermentedFlatfish #GajamiSikhyeBibimGuksu #EasyOnePersonMeal #FlavorfulBibimNoodles #GangneungSokchoEats
Discover a unique Bibim Guksu (Korean spicy mixed noodles) recipe using Gajami Sikhye (fermented flatfish), a delicacy enjoyed during a trip to Gangneung and Sokcho in Gangwon Province. This dish is perfect as a quick solo meal, especially when you have leftover Gajami Sikhye, which typically includes radish. We’ve enhanced the flavor by adding refreshing pickled cucumber salad and savory pickled radish salad to complement the distinct, slightly pungent taste of the fermented flatfish. Experience the delightful harmony of savory fish, tangy pickles, and chewy noodles in this easy-to-make, flavor-packed dish.
Ingredients- 2 pieces Gajami Sikhye (fermented flatfish with radish)
- 2 Tbsp pickled cucumber salad (Oi Muchim)
- 1 Tbsp pickled radish salad (Jjanjim Muchim)
- 1 serving somyeon noodles
- 1 tsp sesame oil
- 1 tsp toasted sesame seeds
Cooking Instructions
Step 1
Begin by preparing the Gajami Sikhye. This fermented dish usually contains pieces of flatfish and radish, adding texture and depth. Using scissors or a knife, finely chop the Gajami Sikhye, including both the fish and radish, into bite-sized pieces. Avoid mincing too finely; a slightly coarser chop will retain a pleasant chewiness.
Step 2
Next, cook the somyeon noodles. Bring a pot of water to a boil and add the somyeon. Stir occasionally to prevent sticking, and cook until tender. Once cooked, drain the noodles and rinse them under cold water to stop the cooking process and remove excess starch. The cooled noodles will be added directly to the mix.
Step 3
Place the cooked somyeon noodles into a bowl with the chopped Gajami Sikhye. To balance the flavors and add more complexity, incorporate the pickled cucumber salad (Oi Muchim) and pickled radish salad (Jjanjim Muchim). The refreshing crunch of the cucumber and the savory tang of the radish will beautifully complement the unique umami of the fermented flatfish.
Step 4
Drizzle in the sesame oil for a nutty aroma and flavor, and sprinkle with toasted sesame seeds for added texture and taste. The inherent sour and savory notes from the pickled cucumber and radish salads provide a well-rounded seasoning, eliminating the need for additional sauces.
Step 5
Finally, use chopsticks to thoroughly mix all the ingredients together. Enjoy the delightful combination of textures – the crispness of the pickled radish, the slight chewiness of the cucumber salad, and the distinct, savory depth of the Gajami Sikhye. This satisfying blend creates a truly unique and delicious noodle dish!
