Refreshing and Spicy Summer Radish Kimchi Bibim Guksu
Homemade Sumine Banchan Style Summer Radish Kimchi Mixed Noodles Recipe
Hello! Nourishment comes from strength. Introducing a delicious recipe for Summer Radish Kimchi Bibim Guksu, perfect for enjoying during the hot season. Young radish (yeolmu) is not only good for stabilizing blood pressure and protecting eyesight but also rich in minerals and vitamins, which can help improve memory. Plus, its low calorie count makes it great for dieting! While delicious on its own, yeolmu kimchi can also be transformed into various dishes like yeolmu bibimbap and yeolmu guksu. Today, we’ll be making the popular ‘Sumine Banchan’ style Summer Radish Kimchi Bibim Guksu right in your own kitchen. Get ready to awaken your appetite with this cool and spicy noodle dish!
Main Ingredients- Well-fermented young radish kimchi (Yeolmu-eolgaeri Kimchi), 3 cups (cut into bite-sized pieces)
- Kimchi brine (from the yeolmu kimchi), 1/2 cup (or adjust to taste)
- Somyeon noodles, 2 servings (approx. 200g)
- Cucumber, 1/2
- Scallions, 2 stalks
- Hard-boiled egg, 1 (for garnish)
Cooking Instructions
Step 1
First, prepare the garnish. To hard-boil the egg, place it in a pot, cover with water, add 1 Tbsp of salt, and boil over high heat for 15 minutes until fully cooked. Once boiled, immerse the egg in cold water to cool, then peel. Thinly julienne the cucumber and finely chop the scallions. If your young radish kimchi pieces are too long, cut them into 2-3 cm lengths for easier eating.
Step 2
Now, let’s make the core seasoning for our bibim guksu! In a large mixing bowl, combine the prepared young radish kimchi and about 1/2 cup of the kimchi brine. Add 2 Tbsp of gochujang, 1 Tbsp of sesame oil, and 1 Tbsp of toasted sesame seeds. Gently mix everything together with your hands until the seasoning is evenly distributed throughout the kimchi.
Step 3
To keep the julienned cucumber crisp and prevent it from breaking, we’ll add it later, just before mixing the noodles. Set it aside for now.
Step 4
Here’s a secret to perfectly chewy somyeon noodles! Bring a generous amount of water to a rolling boil in a pot over high heat. Once boiling, add the somyeon noodles. As soon as the water returns to a boil, pour in 1 cup of cold water. Once it boils again, add another cup of cold water. This process of adding cold water mid-boil lowers the temperature, preventing the noodles from becoming mushy and resulting in a wonderfully chewy texture. Boil for approximately 3 minutes and 30 seconds to 4 minutes in total.
Step 5
Immediately after boiling, rinse the somyeon noodles thoroughly under cold running water. This step removes excess starch, which is crucial for preventing the noodles from getting soggy and maintaining their firm, chewy texture. Drain the noodles well in a colander.
Step 6
Now it’s time to combine everything for a delicious mix! Add the well-drained somyeon noodles to the bowl with the seasoned kimchi. Also, add the julienned cucumber that you set aside earlier.
Step 7
Gently toss and mix the noodles with the delicious kimchi seasoning and brine. Be careful not to overmix, as this can make the noodles clump together. The rich flavors of the kimchi and seasoning will coat the noodles beautifully. Doesn’t it look mouthwateringly delicious?
Step 8
Finally, let’s add the refreshing element. Place 2-3 pieces of crushed ice at the bottom of your serving bowl. Arrange the mixed noodles attractively on top of the ice. Garnish with half or quartered boiled egg, and sprinkle with a bit more chopped scallions if desired. Your beautiful and appetizing Summer Radish Kimchi Bibim Guksu is ready! Enjoy this cool and spicy noodle dish for a satisfying meal when you’re craving something light and flavorful!
