Nutritious and Delicious! Chef Kim Soo-mi’s Zucchini Bibim Guksu Recipe
The Ultimate Bibim Guksu! A Fantastic Combination of Fresh Zucchini and Somyeon Noodles – Following Chef Kim Soo-mi’s Recipe
Complete a wonderful meal with leftover zucchini from the holidays or fresh seasonal zucchini! Based on the recipe introduced by the renowned Chef Kim Soo-mi, this zucchini bibim guksu is adjusted for the amount of zucchini so even those who dislike vegetables can enjoy it, while preserving its rich flavor. When you mix chewy somyeon noodles with fragrant perilla oil and a spicy-sweet stir-fried zucchini topping, your appetite will surely return with this best-ever taste! Let me share the secret to this simple yet profound flavor right now!
Main Ingredients- 2 Zucchinis
- Somyeon noodles for 2 servings
Cooking Instructions
Step 1
First, wash the zucchinis thoroughly. Then, slice them diagonally, similar to how you would cut kimchi, and then julienne them into about 0.5 cm thick strips. If you cut them too thinly, they can become mushy when stir-fried, so cutting them to an appropriate thickness is key to maintaining a good texture.
Step 2
Now, it’s time to make the sauce that will define the flavor of your bibim guksu. In a bowl, add 1 tablespoon of salt first. Next, add 1/2 tablespoon of gochugaru for a bit of spiciness and 1 tablespoon of minced garlic for aroma.
Step 3
Finally, add 1 tablespoon of sesame oil and 1 tablespoon of toasted sesame seeds for a nutty flavor. Stir everything well until combined to complete the sauce.
Step 4
Heat a non-stick pan over medium heat. Add 2 tablespoons of perilla oil for a nutty fragrance and 1 tablespoon of cooking oil. Once the oils are hot enough, add all the julienned zucchini and begin to stir-fry.
Step 5
Once the zucchini starts to soften slightly, add the chopped green onions. For better eating and presentation, it’s nice to julienne the green onions lengthwise, similar to the zucchini. (I used pre-chopped frozen green onions I had at home, but I recommend using fresh green onions cut lengthwise!)
Step 6
When the zucchini and green onions are tender enough, add all the prepared sauce and stir-fry quickly. Be mindful of the heat to prevent the sauce from burning, stir-frying for just about 1-2 minutes. Taste the mixture and if it’s not salty enough, add about two pinches more salt to adjust the seasoning to your preference.
Step 7
In a separate pot, bring plenty of water to a rolling boil. Once boiling, add somyeon noodles for 2 servings and cook according to the package instructions or until the noodles are al dente. (This usually takes about 3-4 minutes.)
Step 8
Drain the cooked somyeon noodles using a colander, discard the hot water, and rinse them thoroughly under cold running water. Rinsing removes excess starch and gives the noodles a wonderfully chewy texture. Shake off any excess water and arrange the noodles neatly in a serving bowl.
Step 9
Finally, place the stir-fried zucchini mixture on top of the somyeon noodles. The amount of stir-fried zucchini should be about 1/2 to 1/3 of the noodle portion, but you can adjust this to your liking. Your delicious zucchini bibim guksu is now complete!
