Healthy and Delicious Sea Tangle Bibim Guksu
Flavorful Low-Calorie Sea Tangle Raw Fish Bibim Guksu Recipe
Try this sea tangle (gossireagi) and raw fish bibim guksu, a low-calorie delight perfect for a satisfying meal. Sea tangle is often processed with salt and blanching for preservation, making it incredibly convenient to use after simply rinsing off the excess salt. This recipe transforms leftover raw tuna and sea tangle into a visually appealing and delicious dish, comparable to any restaurant-style raw fish noodle soup. While the texture is its standout feature, offering a delightful chewiness distinct from traditional noodles, it’s a highly satisfying dish. Enjoy this healthy, diet-friendly noodle alternative, gossireagi raw fish bibim guksu, and stay healthy!
Ingredients- 3 handfuls of sea tangle (gossireagi) (approx. 150-200g)
- 1/4 head of cabbage
- 1/2 cucumber
- 1 small bunch of radish sprouts
- 100g raw tuna (sashimi grade)
Seasoning Sauce- 1 Tbsp gochujang (Korean chili paste)
- 2/3 Tbsp 3x concentrated vinegar
- 1 Tbsp sugar
- 1/2 tsp minced garlic
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
- 1 Tbsp gochujang (Korean chili paste)
- 2/3 Tbsp 3x concentrated vinegar
- 1 Tbsp sugar
- 1/2 tsp minced garlic
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
Rinse the sea tangle: Gently rinse the sea tangle under cold water 2-3 times. Since sea tangle is often preserved with salt, soak it in fresh cold water for about 10-20 minutes to remove excess saltiness. Changing the water halfway through will help. Once the saltiness is reduced, drain the sea tangle thoroughly using a sieve.
Step 2
Prepare the flavorful sauce: In a small bowl, combine 1 Tbsp gochujang, 2/3 Tbsp 3x concentrated vinegar, 1 Tbsp sugar, and 1/2 tsp minced garlic. Mix well until smooth. You can substitute sugar with corn syrup or add a tiny bit of minced cheongyang chili pepper for extra spice if desired. Finish by stirring in 1 Tbsp toasted sesame seeds and 1 Tbsp sesame oil for aroma and a glossy finish.
Step 3
Chop the fresh vegetables: Thinly shred the cabbage. Slice the cucumber into thin half-moon shapes. Wash the radish sprouts and pat them dry. Cut the raw tuna into bite-sized pieces. Slicing the vegetables thinly will help them absorb the sauce better and improve the overall texture.
Step 4
Assemble and mix the bibim guksu: In a large mixing bowl, place the drained sea tangle. Arrange the prepared cabbage, cucumber, radish sprouts, and raw tuna attractively on top. Add a desired amount of the prepared sauce over the ingredients. Gently toss everything together until the sea tangle, vegetables, and tuna are well coated with the sauce. It’s recommended to start with half the sauce and add more to taste, according to your preference. Once everything is evenly mixed and coated, your delicious sea tangle raw fish bibim guksu is ready to serve!
