Golden Ratio Bibim Guksu (Spicy Mixed Noodles)
The Ultimate Homemade Bibim Guksu Recipe
Today, we’re making a bibim guksu so delicious, you won’t need to mix it with your left hand or right hand – it’s already perfectly mixed for you! Enjoy an exceptionally flavorful dish with simple steps.
Main Ingredients- Somen or medium-thin noodles, for 2 servings
- Fresh perilla leaves (kkaennip), 2-3 sheets
- Chopped kimchi radish (yeolmu kimchi), if available, a desired amount
Perfect Sauce Ingredients- Gochujang (Korean chili paste), 2 Tbsp
- Gochugaru (Korean chili flakes), 2 Tbsp
- Vinegar, 4 Tbsp
- Sugar, 3 Tbsp
- Minced garlic, 1 Tbsp
- Soy sauce, 2 Tbsp
- Wasabi, 1 tsp
- Sesame oil, 1.5 Tbsp
- Chopped chili pepper (optional), a little
- Sesame seeds, a little
- Gochujang (Korean chili paste), 2 Tbsp
- Gochugaru (Korean chili flakes), 2 Tbsp
- Vinegar, 4 Tbsp
- Sugar, 3 Tbsp
- Minced garlic, 1 Tbsp
- Soy sauce, 2 Tbsp
- Wasabi, 1 tsp
- Sesame oil, 1.5 Tbsp
- Chopped chili pepper (optional), a little
- Sesame seeds, a little
Cooking Instructions
Step 1
First, let’s prepare the ‘golden sauce’ that will make this bibim guksu truly exceptional. In a bowl, combine gochujang (2 Tbsp), gochugaru (2 Tbsp), vinegar (4 Tbsp), sugar (3 Tbsp), minced garlic (1 Tbsp), soy sauce (2 Tbsp), wasabi (1 tsp), and sesame oil (1.5 Tbsp). Mix them well until thoroughly combined. If you like a bit of heat, you can add a small amount of finely chopped chili pepper. This sauce is so good, everyone who has tried it says it’s the best bibim guksu they’ve ever had!
Step 2
Now, it’s time to cook the noodles. In a large pot, bring plenty of water to a boil with a pinch of salt (about 1/2 tsp). Once the water is boiling vigorously, add the noodles for 2 servings and cook for 5 minutes. While the noodles are cooking, thinly slice the perilla leaves and chop the yeolmu kimchi into bite-sized pieces if you are using it. If you don’t have yeolmu kimchi or prefer other toppings, feel free to skip it or substitute with ingredients you like, such as thinly sliced cucumber or lettuce.
Step 3
Once the noodles are cooked, drain them in a colander. To achieve a perfectly chewy texture, rinse the noodles immediately under cold running water, preferably ice-cold water. This step removes excess starch and shocks the noodles, making them delightfully firm and springy.
Step 4
While the noodles are draining briefly, prepare your garnishes. If you have them, slice a homemade smoked egg (cooked using an Okka or your preferred method) in half. This adds a wonderful visual appeal and extra flavor to the dish. Don’t worry if you don’t have a smoked egg; the bibim guksu will still be incredibly delicious.
Step 5
Arrange the drained, chewy noodles in a serving bowl. Neatly place the sliced perilla leaves and the chopped yeolmu kimchi on top of the noodles. Then, generously spoon the prepared ‘golden sauce’ over everything. You can adjust the amount of sauce to your personal preference.
Step 6
Finally, place the halved smoked egg artfully on top of the noodles for a beautiful presentation. Sprinkle a generous amount of toasted sesame seeds for an extra nutty aroma and delightful crunch. (This adorable emoticon represents the joy of cooking!)
Step 7
Crumble some roasted seaweed (gim) over the top as a final garnish, along with the perilla leaves, egg, and the sprinkled sesame seeds. Your delicious bibim guksu is now complete! Mix everything together thoroughly and enjoy this simple yet incredibly satisfying meal.
