Nostalgic Soy Sauce Bibim Guksu (Spicy Mixed Noodles)
Easy and Delicious Soy Sauce Bibim Guksu Recipe
Introducing a classic Soy Sauce Bibim Guksu that evokes fond childhood memories. This recipe is simple to make and offers a rich, savory flavor that’s perfect for any meal.
Noodle and Topping Ingredients- Noodles (Somen or Jungmyeon) for 1 serving
- Aged Kimchi (Mukimchi), about 1/4 of a head
- Green Onion, 1/4 stalk
- Minced Garlic, 1/2 Tbsp
- Cheongyang Pepper, 1 (optional)
- Hard-boiled Egg, 1
Savory Soy Sauce Dressing- Gochugaru (Korean chili flakes), 1 Tbsp
- Soy Sauce, 4 Tbsp
- Oligodang (or corn syrup), 1 Tbsp
- Vinegar, 1 Tbsp (adjust to taste)
- Sesame Oil, 1 Tbsp
- Sesame Seeds, a pinch
- Gochugaru (Korean chili flakes), 1 Tbsp
- Soy Sauce, 4 Tbsp
- Oligodang (or corn syrup), 1 Tbsp
- Vinegar, 1 Tbsp (adjust to taste)
- Sesame Oil, 1 Tbsp
- Sesame Seeds, a pinch
Cooking Instructions
Step 1
First, prepare the vegetables for your Bibim Guksu. Finely chop the green onion and mince the Cheongyang pepper if you’re using it. Generous amounts of aged kimchi will make it even tastier!
Step 2
If your aged kimchi is too sour or salty, rinse it briefly under cold water to remove some of the tang and saltiness. Squeeze out the excess water thoroughly, then finely chop the kimchi into bite-sized pieces.
Step 3
In a large bowl, combine the chopped green onion, minced garlic, and finely chopped aged kimchi. Add a generous tablespoon of gochugaru (Korean chili flakes). Pour in 4 tablespoons of soy sauce. To add a touch of sweetness, mix in 1 tablespoon of oligodang (or corn syrup) to form the base of your dressing.
Step 4
Drizzle in 1 tablespoon of sesame oil for a nutty aroma. Finish with a sprinkle of sesame seeds for added flavor. It’s best to add the vinegar when you’re actually mixing the noodles, adjusting it to your preference.
Step 5
Bring a generous pot of water to a boil and cook your noodles. Stir them occasionally with chopsticks to prevent sticking, cooking for about 4 to 5 minutes until they are perfectly tender. (Refer to the noodle packaging for specific cooking times as they can vary.)
Step 6
Once cooked, immediately rinse the noodles under cold running water to cool them down and stop the cooking process. Drain them thoroughly in a colander. This step helps create firm, springy noodles that will absorb the sauce beautifully.
Step 7
Have your hard-boiled egg ready. Top the drained noodles with a generous amount of the prepared aged kimchi and the soy sauce dressing. At this stage, if you prefer a tangier flavor, add about 1/2 to 1 tablespoon more vinegar to your liking and mix everything together well. Finally, top with the halved hard-boiled egg for a complete and nostalgic Soy Sauce Bibim Guksu!
