Quick & Delicious Bibim Makguksu (Spicy Mixed Buckwheat Noodles) Recipe
Enjoy Authentic Bibim Makguksu at Home
For all the bibim makguksu lovers out there! This recipe uses buckwheat noodles you likely have at home, allowing you to make a simple yet incredibly flavorful dish. It’s perfect for a quick meal or a delightful treat, bringing the taste of a professional makguksu restaurant right to your kitchen.
Main Ingredients
- 300g Buckwheat Noodles – Choose noodles with a wonderfully chewy texture.
- 1 Hard-boiled Egg – For an optional protein boost, sliced.
- 1 sheet Roasted Seaweed (Gim) – Crumbled for a savory topping.
- 0.5 Cucumber – Thinly julienned for a refreshing crunch.
- A pinch of Sesame Seeds – Toasted, for a nutty aroma and garnish.
Spicy & Sweet Bibim Sauce
- 0.5 Apple – Grated or pureed, it adds natural sweetness and a smooth texture to the sauce.
- 5 Tbsp Soy Sauce – The savory foundation of the sauce.
- 5 Tbsp Gochugaru (Korean Red Pepper Flakes) – Adjust to your preferred level of spiciness.
- 3 Tbsp Maesil Cheong (Plum Extract) – Provides sweetness and a subtle fruity note.
- 2.5 Tbsp Vinegar – For a bright, tangy contrast.
- 3 Tbsp Perilla Oil (Deulgireum) – Offers a rich, nutty aroma that elevates the dish.
- 1 Tbsp Minced Garlic – Adds a pungent kick.
- 1 cup Noodle Water – Reserved from boiling the noodles, it helps to emulsify and thin the sauce perfectly.
- 0.5 Apple – Grated or pureed, it adds natural sweetness and a smooth texture to the sauce.
- 5 Tbsp Soy Sauce – The savory foundation of the sauce.
- 5 Tbsp Gochugaru (Korean Red Pepper Flakes) – Adjust to your preferred level of spiciness.
- 3 Tbsp Maesil Cheong (Plum Extract) – Provides sweetness and a subtle fruity note.
- 2.5 Tbsp Vinegar – For a bright, tangy contrast.
- 3 Tbsp Perilla Oil (Deulgireum) – Offers a rich, nutty aroma that elevates the dish.
- 1 Tbsp Minced Garlic – Adds a pungent kick.
- 1 cup Noodle Water – Reserved from boiling the noodles, it helps to emulsify and thin the sauce perfectly.
Cooking Instructions
Step 1
Start by thoroughly washing the cucumber. Then, thinly julienne it into long, thin strips. Aim for consistent thickness for the best texture and visual appeal.
Step 2
Peel the apple. Cut it into smaller pieces and blend it in a food processor or blender until smooth. This pureed apple will form the sweet base of your sauce.
Step 3
In a large mixing bowl, combine all the sauce ingredients: the pureed apple, soy sauce, gochugaru, maesil cheong, vinegar, perilla oil, minced garlic, and the reserved noodle water. Whisk everything together until well combined and smooth. Taste and adjust seasoning if needed.
Step 4
Bring a generous pot of water to a rolling boil. Add the buckwheat noodles and cook according to package directions, or until they reach your desired chewy texture. Stir occasionally to prevent them from sticking together.
Step 5
Once the noodles are cooked, drain them and immediately rinse them under cold running water. This step is crucial for removing excess starch and achieving a perfectly chewy and firm noodle texture.
Step 6
Arrange the well-drained noodles attractively in serving bowls. Make sure they are neat and piled appealingly.
Step 7
Finally, top the noodles with the julienned cucumber, crumbled roasted seaweed, and the sliced hard-boiled egg. Generously spoon the prepared bibim sauce over everything. Sprinkle with toasted sesame seeds for the final touch. Mix well and enjoy your delicious homemade bibim makguksu!
