Rolled Pork Belly Bibim Guksu
Beat the Holiday Greasiness with Rolled Pork Belly Bibim Guksu!
After indulging in so many rich and greasy dishes during the holidays, I wanted something refreshing! This spicy and tangy bibim guksu cuts through the richness of the pork belly, making it a deliciously light meal. It’s perfect for a change of pace when your appetite feels a bit dull, or even as a stylish dish to impress guests.
Main Ingredients
- 1 serving of somen noodles
- 100g pork belly
- 1 handful of kimchi (finely chopped)
- 1 Tbsp gochujang (Korean chili paste)
- 1/2 Tbsp sugar
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1/2 tsp gochugaru (Korean chili flakes)
Optional Ingredients
- 1 hard-boiled egg
- A small amount of arugula or leafy greens
- 1 hard-boiled egg
- A small amount of arugula or leafy greens
Cooking Instructions
Step 1
First, prepare the boiled egg if you’re using it. Place the egg in boiling water and cook for 7-8 minutes over medium heat, turning occasionally, until hard-boiled. Immediately transfer it to an ice bath to cool down. (This step is optional; only do this if you plan to serve the egg with the noodles.)
Step 2
Now, it’s time to cook the somen noodles. Bring a generous pot of water to a rolling boil. Add one serving of somen noodles (about the size of a 500-won coin) to the boiling water. Gently loosen the noodles with your chopsticks as they start to cook to prevent them from sticking together.
Step 3
Once the water boils up with the noodles, pour in about half a cup of cold water to calm the boil and reduce the foam. This helps the noodles cook to a more desirable chewy texture. Wait for the water to come back to a boil, then add the remaining cold water. The noodles are perfectly cooked when the water reaches its third boil.
Step 4
Drain the cooked noodles and rinse them thoroughly under cold running water, rubbing them gently as if you were washing laundry. Ensure all the starchy residue is removed; this is crucial for preventing the noodles from becoming mushy and maintaining their delightful chewiness. Rinse until the water runs clear and drain them completely.
Step 5
Before mixing the noodles, start cooking the pork belly. Heat a pan over low heat, then place the 100g of pork belly in the pan. Cook slowly, turning as needed, until it’s nicely browned and rendered some of its fat. Avoid making it overly crispy; a slight crispness is good, but you want to retain some tenderness.
Step 6
In a mixing bowl, combine the drained somen noodles with the finely chopped kimchi, gochujang, sugar, soy sauce, sesame oil, and gochugaru. Gently mix everything together with your hands, ensuring the seasoning is evenly distributed throughout the noodles. Taste and adjust the seasoning if needed, adding more soy sauce or gochujang for desired flavor.
Step 7
To serve, neatly coil the seasoned bibim guksu and place it in the center of a serving dish. Arrange the cooked pork belly slices, the sliced hard-boiled egg, and fresh arugula or leafy greens around the noodles. This creates a beautiful and appetizing presentation of your Rolled Pork Belly Bibim Guksu. Enjoy this refreshing dish that perfectly balances spice, tanginess, and savory flavors!
