Simple Soy Sauce Bibim Guksu (Spicy Korean Noodles)
The Truth About Noodles: Soy Sauce Bibim Guksu
As my daughter in London, Canada, approaches the start of her school term and searches for a place to live, she’s finding it difficult to stay in shared housing due to inconveniences. She’s now looking for a studio apartment. This has made me realize how incredibly expensive rent is, which I find a waste of money. Due to the high demand from numerous students in this educational city, rental prices are comparable to Toronto, and frankly, the rents in what seems like a quiet town are exorbitantly high. Considering the possibility of her pursuing postgraduate studies, I’ve been looking at a few condominiums, which involved a five-hour round trip, leaving me feeling like a waterlogged cotton ball. To satisfy my hunger, having only had a McMuffin all day, I immediately put water on to boil the moment I returned home. In my haste to eat something quickly before resting, despite having a garden full of vegetables and a fridge stocked with kimchi, I decided to quickly whip up a sauce with soy sauce and noodles for us to eat. As they say, hunger is the best sauce, and indeed it was.
Noodle Ingredients
- 3 bundles of somyeon (Korean thin wheat noodles, approx. 3 servings)
- 1.5 Tbsp gochugaru (Korean chili flakes, optional, for added spiciness)
- 1 pack of Dosirak Gim (small roasted seaweed snack packs, crumbled for garnish)
Soy Sauce Dressing
- 4.5 Tbsp soy sauce
- 2.5 Tbsp sugar
- 2 Tbsp fruit syrup or maesilcheong (plum extract, for sweetness and flavor)
- 1 Tbsp minced garlic
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil (for nutty aroma)
- 4.5 Tbsp soy sauce
- 2.5 Tbsp sugar
- 2 Tbsp fruit syrup or maesilcheong (plum extract, for sweetness and flavor)
- 1 Tbsp minced garlic
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil (for nutty aroma)
Cooking Instructions
Step 1
First, prepare to cook the somyeon noodles. Bring a large pot of water to a rolling boil. Add the 3 bundles of somyeon and cook for approximately 4 minutes, or until al dente and delightfully chewy. It’s important to get the cooking time just right. Once cooked, immediately transfer the noodles to a bowl of cold water. Gently rub them under running cold water to rinse off excess starch, which helps prevent them from becoming mushy and enhances their chewy texture. Drain them thoroughly in a colander.
Step 2
Now, let’s make the delicious soy sauce dressing. In a mixing bowl, combine 4.5 Tbsp soy sauce, 2.5 Tbsp sugar, 2 Tbsp fruit syrup or maesilcheong (plum extract), 1 Tbsp minced garlic, 1 Tbsp toasted sesame seeds, and 1 Tbsp sesame oil. Stir everything together with a spoon until the sugar is fully dissolved and all ingredients are well incorporated. Using fruit syrup or maesilcheong adds a nuanced sweetness and depth of flavor compared to just using sugar.
Step 3
Place the thoroughly drained somyeon noodles into a large mixing bowl. Using a spacious bowl will make it easier to toss the noodles with the dressing later.
Step 4
Pour the prepared soy sauce dressing evenly over the noodles in the bowl. Gently toss the noodles with the dressing, ensuring each strand is coated. Start by gently mixing, then loosen any clumps to distribute the dressing uniformly.
Step 5
For a touch of heat, add 1.5 Tbsp of gochugaru (Korean chili flakes). You can add more if you prefer it spicier. Toss again thoroughly to ensure the chili flakes are evenly distributed throughout the noodles and dressing.
Step 6
Finally, crumble the entire pack of Dosirak Gim (seaweed snacks) over the top as a garnish. The crispy seaweed adds a wonderful texture and savory flavor. Your delicious Soy Sauce Bibim Guksu is now ready! Enjoy this satisfying and flavorful meal.
