Mushroom and Shrimp Bibim Guksu
#MushroomShrimpBibimGuksu #EasyRecipe #UniqueBibimGuksu
Introducing a mild, soy sauce-based Mushroom and Shrimp Bibim Guksu recipe that both kids and adults will love. It offers a unique charm compared to traditional perilla leaf or kimchi bibim guksu. Utilizing Yeondu Woori Kong (a Korean fermented soybean paste) and Tsuyu (Japanese seasoned soy sauce), it delivers a savory yet deeply flavorful taste. The sweet and nutty notes harmonize, reminiscent of the nostalgic noodle dishes your mother used to make. Enjoy this special bibim guksu at home, easily prepared with the abundant textures of mushrooms and shrimp, complemented by soft rolled egg omelet. It’s a highly nutritious and delicious dish, especially recommended for those who prefer non-spicy meals.
Main Ingredients- 1 cup frozen raw shrimp (thawed and drained)
- 2 cups oyster mushrooms (separated and drained)
- 2 eggs
- 2 servings somen noodles
- 4 Tbsp Yeondu Woori Kong (or 2 Tbsp soy sauce)
- 2 Tbsp Tsuyu
- 1 tsp minced garlic
- 1 tsp chopped green onion
- Pinch of black pepper
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, prepare the oyster mushrooms. Gently separate them by hand into bite-sized pieces, wash them thoroughly, and drain any excess water. This process helps to enhance the mushroom’s texture.
Step 2
Thaw the frozen raw shrimp by placing them in cold water. Once thawed, rinse them lightly under running water and drain them completely. Removing moisture at this stage is crucial to prevent excess liquid when stir-frying.
Step 3
Stir-frying thawed shrimp directly can release a lot of water. To achieve a better texture and reduce cooking time, briefly blanch the shrimp in boiling water. This will make the shrimp firmer and cook them more evenly.
Step 4
Heat a non-stick pan over medium-high heat without any oil. Add the separated oyster mushrooms and stir-fry them. The mushrooms will release their natural moisture as they cook. For now, refrain from adding salt or pepper, allowing the natural mushroom flavor to develop. Seasoning will be done later with the sauce.
Step 5
Now, it’s time to combine the stir-fried mushrooms and blanched shrimp for a final sauté. Cooking them separately first and then combining them helps to preserve each ingredient’s unique flavor and create a well-balanced dish.
Step 6
In a pan heated with a drizzle of olive oil, add the blanched shrimp and the stir-fried oyster mushrooms. Sauté them together over medium heat until they are well combined and lightly browned.
Step 7
Add the chopped green onion and minced garlic to the pan while stir-frying. Sauté until fragrant, being careful not to burn the garlic.
Step 8
Season the mixture with Yeondu Woori Kong. This ingredient adds a mild, savory flavor that is perfect for those who don’t prefer spicy food. Add a pinch of black pepper for a subtle kick.
Step 9
The mushroom and shrimp topping is now complete! Sprinkle toasted sesame seeds generously over the mixture for a final touch. This flavorful topping will be used for the bibim guksu.
Step 10
Transfer the prepared mushroom and shrimp mixture to a separate bowl and let it cool slightly. Meanwhile, bring a pot of water to a rolling boil to cook the somen noodles. Cook the noodles according to package directions or until al dente, then rinse them under cold water and drain well.
Step 11
In a large bowl, combine the cooked somen noodles with Yeondu Woori Kong and Tsuyu for seasoning. Add sesame oil and toasted sesame seeds, then gently mix everything together. Taste the noodles and if they seem bland, add a little more Yeondu Woori Kong to reach your desired flavor. (You can substitute soy sauce for Tsuyu if needed.)
Step 12
Place the seasoned somen noodles into a large serving bowl. The base of your bibim guksu is now ready.
Step 13
Generously top the noodles with the prepared mushroom and shrimp mixture. However, it might look a little plain. To add more color and texture, we’ll prepare a thin rolled omelet (jidan).
Step 14
Whisk the two eggs in a small bowl and cook them into a thin omelet. Once slightly cooled, roll it up tightly and slice it into thin strips. These beautifully cut egg strips will be artfully placed on top of the bibim guksu, enhancing its presentation.
Step 15
Finally, arrange the julienned egg omelet over the bibim guksu. Your savory and nutty Mushroom and Shrimp Bibim Guksu, seasoned with Yeondu Woori Kong and Tsuyu, is now complete! This dish is highly recommended, especially for those who don’t enjoy spicy food, and is sure to be a crowd-pleaser.
