Mushroom Bibim Guksu (Spicy Mixed Noodles with Enoki Mushrooms)
Chewy and Delicious Mushroom Bibim Guksu: A Simple One-Bowl Meal
Nowadays, I love simple, mixed one-bowl meals, whether it’s rice or noodles. They’re easy to prepare and clean up. It feels wonderful to put so much care into one bowl and then enjoy the meal. This recipe for bibim guksu featuring chewy enoki mushrooms is perfect for those times when you want something quick, satisfying, and full of flavor.
Main Ingredients
- 100g Enoki mushrooms
- 10 lettuce leaves
- Half a handful of chives, cut into 5cm lengths
- 200g Thin wheat noodles (Somen)
Cooking Instructions
Step 1
First, prepare the enoki mushrooms. Separate the 100g of enoki mushrooms into individual strands, discarding the tough root ends. Wash the 10 lettuce leaves thoroughly, pat them dry, and then thinly slice them into approximately 5cm lengths for a crisp texture. Cut the chives into about 5cm pieces to make half a handful. Having all your ingredients prepped like this will make the cooking process much smoother.
Step 2
Now, let’s make the delicious bibim guksu sauce! In a bowl, combine 5 tablespoons of gochujang, 1 tablespoon of fine gochugaru, 1 tablespoon of sweet plum extract, 1/2 tablespoon of pungent minced garlic, 1 tablespoon of nutty sesame oil, and 1/2 tablespoon of toasted sesame seeds. Stir everything together with a spoon until well combined to create a flavorful sauce. This is the golden ratio for a sweet, sour, spicy, and savory taste!
Step 3
It’s time to cook the somen noodles. In a large pot, bring plenty of water to a rolling boil over high heat. Once boiling, add the 200g of somen noodles. As soon as you add the noodles, gently stir them with chopsticks to prevent them from sticking together. Cooking them until they are chewy is key for the best texture.
Step 4
When the water starts to boil vigorously again, add about one cup of cold water. This step helps the noodles cook evenly and become chewier. Once the water boils up again, add another cup of cold water to bring the temperature down and let it boil once more. Repeat this process of adding cold water and boiling twice in total.
Step 5
When the water comes to a rolling boil for the third time, instead of adding cold water, add the prepared enoki mushrooms. Stir the mushrooms gently to distribute them evenly in the boiling water and blanch for about 1 minute. Be careful not to overcook the mushrooms, as they can become mushy. Aim to keep their chewy texture intact by timing it perfectly.
Step 6
Drain the cooked noodles and blanched mushrooms into a colander. Rinse them thoroughly under cold running water, gently massaging the noodles with your hands to remove any excess starch. This rinsing makes the noodles firm and even tastier. After rinsing, let them drain well in the colander, ensuring no clumps remain. Loosen the noodles to prevent sticking.
Step 7
Place the drained noodles and mushrooms into a serving bowl. Generously spoon the prepared bibim guksu sauce over the noodles. Add the thinly sliced lettuce and the prepared chives on top. Finally, mix everything together – noodles, mushrooms, vegetables, and sauce – with chopsticks until well combined. Enjoy your delicious meal! For an extra touch, consider serving it with cucumber slices or kimchi.
