Spicy and Sweet Summer Delight! Kimchi Bibim-guksu (Korean Spicy Noodles)
♥ [Newlywed’s Table] Kimchi Bibim-guksu Recipe to Beat the Summer Heat
On a hot and humid summer day, when your appetite wanes, this is the perfect dish! Mix with your left hand, mix with your right hand~~ We present Kimchi Bibim-guksu, a dish with an addictive flavor that will keep your chopsticks busy. This simple yet abundant dish is a special one-bowl meal that the whole family can enjoy, from newlywed tables to solo dining. Enjoy it refreshingly!
Main Ingredients- 1 serving of somyeon (thin wheat noodles, approx. 100-120g)
- 1/2 cucumber
- Pickled radish (danmuji) – to taste
- Oligodang (corn syrup) – 2 drizzles (approx. 1-2 Tbsp)
- 1 Tbsp sesame oil
- 2 Tbsp toasted sesame seeds (generous amount)
Kimchi Seasoning- 1 paper cup of well-fermented kimchi (approx. 150g)
- 1/2 Tbsp soy sauce (approx. 5ml)
- 1/2 Tbsp sugar (approx. 5g)
- 1 Tbsp sesame oil (approx. 10ml)
Bibimjang (Spicy & Sweet Sauce)- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp soy sauce
- 1/2 Tbsp sugar
- 1 Tbsp vinegar
- 1 Tbsp plum extract (maesilcheong)
- 1 tsp minced garlic
- 1 paper cup of well-fermented kimchi (approx. 150g)
- 1/2 Tbsp soy sauce (approx. 5ml)
- 1/2 Tbsp sugar (approx. 5g)
- 1 Tbsp sesame oil (approx. 10ml)
Bibimjang (Spicy & Sweet Sauce)- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp soy sauce
- 1/2 Tbsp sugar
- 1 Tbsp vinegar
- 1 Tbsp plum extract (maesilcheong)
- 1 tsp minced garlic
Cooking Instructions
Step 1
First, wash the cucumber thoroughly and slice it thinly. Then, julienne it into approximately 2-3 cm long strips. Julienne the pickled radish (danmuji) to a similar length. Adjust the quantities according to your preference.
Step 2
Finely chop the kimchi into bite-sized pieces (about 1-2 cm). Place the chopped kimchi in a bowl, add 1/2 Tbsp soy sauce, 1/2 Tbsp sugar, and 1 Tbsp sesame oil. Gently mix them together to season the kimchi. This step will enhance the kimchi’s savory flavor.
Step 3
Now, let’s make the spicy and sweet bibimjang. In a small bowl, combine 1 Tbsp gochujang, 1 Tbsp soy sauce, 1/2 Tbsp sugar, 1 Tbsp vinegar, 1 Tbsp plum extract, and 1 tsp minced garlic. Stir well until the sugar dissolves. Finally, add a generous 2 Tbsp of toasted sesame seeds for a nutty aroma. Your delicious bibimjang is now ready!
Step 4
It’s time to cook the somyeon noodles. Fill a pot with plenty of water and bring it to a rolling boil. Add the somyeon noodles, stirring gently to prevent them from sticking together. Cook for about 2 minutes. Be careful not to overcook, as they can become mushy. Precise timing is key!
Step 5
Once cooked, drain the somyeon noodles in a colander. Immediately rinse them under cold running water 2-3 times. This process makes the noodles wonderfully chewy and prevents them from becoming soggy, ensuring a delightful texture.
Step 6
After completely draining the noodles, place them in a large mixing bowl or serving dish. Drizzle about 2 drizzles of oligodang (corn syrup) for sweetness and gloss, followed by 1 Tbsp of savory sesame oil. Using oligodang instead of sugar provides a milder, smoother sweetness.
Step 7
Generously spoon the prepared bibimjang over the noodles. Arrange the julienned cucumber, seasoned kimchi, and pickled radish attractively on top. Now, all that’s left is to mix it all up and enjoy! Mix it to the left, mix it to the right with gusto! A beautiful and delicious bowl of Kimchi Bibim-guksu is complete. Enjoy your meal!
