Spicy and Refreshing Summer Radish Bibim Guksu
How to Make Delicious Bibim Guksu with Well-Fermented Yeolmu and Eolgal Kimchi
My homemade yeolmu and eolgal kimchi was perfectly fermented, so I made this refreshing bibim guksu to enjoy! It’s the perfect dish to awaken your appetite.
Main Ingredients
- Noodles 500g (serves 5)
- Eggs 3
- Well-fermented Yeolmu Eolgal Kimchi (or well-fermented Napa Cabbage Kimchi) to taste
Golden Bibim Sauce
- Gochujang (Korean chili paste) 5 Tbsp
- Gochugaru (Korean chili flakes) 5 Tbsp
- Vinegar 8 Tbsp
- Sugar 7 Tbsp
- Oligodang (corn syrup) 1 Tbsp
- Minced garlic 1/2 Tbsp
- Toasted sesame seeds 1/2 Tbsp
- Sesame oil 1 Tbsp
- Gochujang (Korean chili paste) 5 Tbsp
- Gochugaru (Korean chili flakes) 5 Tbsp
- Vinegar 8 Tbsp
- Sugar 7 Tbsp
- Oligodang (corn syrup) 1 Tbsp
- Minced garlic 1/2 Tbsp
- Toasted sesame seeds 1/2 Tbsp
- Sesame oil 1 Tbsp
Cooking Instructions
Step 1
1. Cooking the Perfect Noodles: Fill a large pot with plenty of water and bring it to a rolling boil over high heat. Once boiling, gently add the noodles, spreading them out as you drop them in, and stir to prevent sticking. As the water begins to boil up again after adding the noodles, pour in a cup of cold water to cool it down. Repeat this once more when the water starts to boil up again. For 5 servings (500g), cook for about 6-7 minutes. Check if the noodles are cooked through, then rinse them thoroughly under cold running water 3-4 times to remove excess starch. Drain the noodles well in a colander.
Step 2
2. Crafting the Irresistible Bibim Sauce: In a bowl, combine gochujang, gochugaru, vinegar, sugar, oligodang, minced garlic, sesame seeds, and sesame oil. Mix well to create the delicious bibim sauce. Taste the sauce and adjust the seasoning with a little more vinegar or sugar according to your preference for a perfectly balanced flavor.
Step 3
3. The Secret to Enhanced Sauce Flavor!: For a deeper, richer flavor, prepare the bibim sauce a day in advance and store it in an airtight container in the refrigerator. This allows the flavors to meld and mature beautifully. If you’re short on time, you can mix and eat it immediately, but allowing it to sit will result in a more complex taste. Making the sauce directly in an airtight container for storage is also very convenient.
Step 4
4. Preparing the Perfect Accompaniment, Boiled Eggs: While the noodles are cooking, boil the eggs that will accompany your bibim guksu. Add a pinch of salt to the boiling water to help prevent the eggshells from cracking and make them more flavorful. After boiling, immediately submerge the eggs in cold water; this makes peeling them much easier.
Step 5
5. Getting the Yeolmu Kimchi Ready: Take an appropriate amount of well-fermented yeolmu kimchi and chop it into bite-sized pieces. If the kimchi strands are too long, they can be difficult to mix, so try to cut them to a similar length as the noodles.
Step 6
6. Mixing it all Together for a Flavorful Bowl!: Place the drained noodles in a large mixing bowl. Add all the prepared bibim sauce and chopped yeolmu kimchi. Mix everything together thoroughly. It’s best to avoid adding kimchi juice at this stage, as it can dilute the sauce and alter the flavor balance.
Step 7
7. Serving and Enjoying: Transfer the well-mixed bibim guksu to a serving bowl. Arrange the boiled egg on the side. Enjoy your refreshing and zesty yeolmu bibim guksu!
Step 8
8. A Special Treat, Yeolmu Bibim Guksu!: This yeolmu bibim guksu is a truly special dish that’s wonderful to make occasionally. Make it whenever you need an appetite booster on a hot day or a satisfying meal.
