Refreshing & Tangy Bibim Guksu with Broth
Korean Noodle Salad with Broth Recipe
Enjoy the zesty, refreshing broth until the very last drop! This is a bibim guksu recipe with a delicious broth that will keep you coming back for more.
Main Ingredients- 2 servings of somyeon (thin wheat noodles)
- 1 handful of lettuce
- 1 cucumber
Cooking Instructions
Step 1
First, cook the somyeon noodles in plenty of boiling water until they are about 80% cooked. Drain the cooked noodles in a colander, then rinse them thoroughly under cold running water to remove excess starch. This will prevent the noodles from becoming mushy and ensure a chewy texture.
Step 2
In a large bowl, pour about 2 cups of the refreshing, well-fermented kimchi water. (If you don’t have homemade kimchi water, you can use a store-bought dongchimi broth packet and mix in some of your own kimchi juice.) Add 1/2 cup of plum extract for a sweet and sour flavor. (If plum extract is unavailable, a tart store-bought fruit juice can be a good substitute.) Next, add 1 tablespoon of gochujang, a little oligosaccharide, a little sesame oil, and a little toasted sesame seeds. Stir well until all the dressing ingredients are combined. Wash the lettuce and cucumber, then pat them dry. Tear the lettuce into bite-sized pieces by hand, and peel and thinly slice the cucumber into julienne strips.
Step 3
Add the cooked somyeon noodles to the prepared tangy dressing and toss gently until the noodles are evenly coated. Once the noodles are well mixed with the dressing, transfer them to a serving bowl. In the same bowl where the dressing remains, add the julienned cucumber and torn lettuce, and lightly toss them together. Arrange the dressed vegetables attractively on top of the noodles. Finally, pour any remaining dressing over the noodles to complete the dish.
Step 4
Thanks to the generous amount of broth, this noodle dish is always wonderfully moist. The combination of kimchi water and plum extract creates an incredibly addictive sweet and sour flavor that is simply irresistible!
Step 5
The crunchy texture of the fresh lettuce and cucumber, when eaten with the tangy noodles, creates a fantastic harmony of flavors. This is precisely why so many people adore this bibim guksu recipe.
Step 6
If you have leftover cold cooked rice (especially barley rice), you can also mix it into the remaining broth for a delightful treat. Adding a few ice cubes will make it even more refreshing. Furthermore, this delicious dressing is versatile enough to be used for making ‘mulhoe’ (Korean raw fish soup), so feel free to explore other culinary creations!
