Savory Perilla Oil Soy Sauce Bibim Guksu
The Perfect Harmony of Aromatic Perilla Oil and Salty Soy Sauce, Super Simple Bibim Guksu
When you crave a quick and easy meal on a hot day, skip complicated cooking and enjoy this delicious one-bowl dish! This recipe features bibim guksu (spicy mixed noodles) brought to life by the rich aroma of perilla oil and the savory depth of soy sauce. It’s so simple, anyone can make it and be delighted by the taste.
Flavorful Bibim Sauce- 2 Tbsp Tsuyu Soy Sauce
- 2 Tbsp Perilla Oil
- 1 pinch of Salt (adjust to taste)
Main Ingredients- 2 servings Somyeon Noodles (approx. 200g)
- 8 fresh Perilla Leaves
- 1/4 sheet of Gimbap Seaweed (unseasoned seaweed recommended)
- 2 servings Somyeon Noodles (approx. 200g)
- 8 fresh Perilla Leaves
- 1/4 sheet of Gimbap Seaweed (unseasoned seaweed recommended)
Cooking Instructions
Step 1
Before you begin cooking, measure and prepare all your ingredients. This includes thinly slicing the perilla leaves and seaweed, and mixing the sauce ingredients. Having everything ready beforehand will make the cooking process much smoother.
Step 2
Thoroughly wash the fresh perilla leaves under running water and pat them dry. Roll them up tightly and place them on a paper towel. Then, using a knife or mandoline slicer, shred them as thinly as possible. Prepare the seaweed in a similar fashion, shredding it very finely. Thinly sliced ingredients will integrate beautifully with the noodles for a better texture.
Step 3
Bring a generous pot of water to a rolling boil. Once boiling, carefully spread the somyeon noodles in a fan shape as you add them to the pot to prevent clumping. Use chopsticks to gently stir the noodles as they cook, ensuring each strand remains separate. This step is key to achieving perfectly chewy noodles.
Step 4
Just as the water starts to boil over, pour in one cup of cold water. Wait for the water to come back to a boil, then drain the cooked noodles. Immediately rinse the noodles under cold running water. This rinsing process removes excess starch, resulting in wonderfully springy and chewy noodles.
Step 5
Place the well-drained noodles into a large mixing bowl. Add the prepared bibim sauce ingredients: 2 tablespoons of Tsuyu soy sauce, 2 tablespoons of perilla oil, and a pinch of salt. Use chopsticks or your hands to gently toss and mix the sauce evenly into the noodles, ensuring every strand is coated. You can add a tiny bit more salt if you prefer it saltier.
Step 6
Using long chopsticks, carefully twirl the dressed noodles into neat portions and arrange them on a serving plate. Then, artfully arrange the thinly sliced perilla leaves around the edge of the noodles. Finally, sprinkle the finely shredded seaweed over the top as a garnish. Your aromatic and delicious Perilla Oil Soy Sauce Bibim Guksu is ready to be enjoyed! Serve and savor this delightful meal.
