Spicy and Tangy Bibim Guksu: The Ultimate Recipe
Must-Make at Home! A Sweet and Sour Bibim Guksu Recipe to Revive Your Appetite
Hello everyone! When spending more time at home like these days, it’s easy to lose your appetite. That’s when the perfect dish comes to mind: the incredibly delicious, spicy, and tangy Bibim Guksu! I’ll share a foolproof recipe that’s easy for anyone to follow, even with simple ingredients. Try making this delicious Bibim Guksu, and I hope it helps you regain your appetite! ^^
Basic Ingredients- 2L Water
- 2 servings of Somyeon (about two handfuls)
- 1/2 Onion
- 1 Cucumber
- 1 Green Chili Pepper
- 1 Red Chili Pepper
Bibim Sauce- 2 Tbsp Sugar
- 2 Tbsp Soy Sauce
- 2 Tbsp Vinegar
- 1 Tbsp Lemon Juice (for extra tang!)
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes, adjust to your spice preference)
- 2 Tbsp Sesame Oil (for nutty aroma)
- 2 Tbsp Toasted Sesame Seeds (generous amount!)
- 1 Tbsp Minced Garlic
- A pinch of Black Pepper
Optional Toppings- 1 Hard-boiled Egg
- A bit of Canned Whelk
- 2 Tbsp Sugar
- 2 Tbsp Soy Sauce
- 2 Tbsp Vinegar
- 1 Tbsp Lemon Juice (for extra tang!)
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes, adjust to your spice preference)
- 2 Tbsp Sesame Oil (for nutty aroma)
- 2 Tbsp Toasted Sesame Seeds (generous amount!)
- 1 Tbsp Minced Garlic
- A pinch of Black Pepper
Optional Toppings- 1 Hard-boiled Egg
- A bit of Canned Whelk
Cooking Instructions
Step 1
First, bring 2 liters of water to a boil in a large pot over high heat. Using plenty of water prevents the noodles from sticking together.
Step 2
While the water is boiling, peel the onion and rinse the cucumber under running water, scrubbing it with coarse salt to remove any impurities and a slightly bitter taste. Julienne both the onion and cucumber thinly. The thinner the cut, the better the sauce will penetrate.
Step 3
Cut the green and red chili peppers in half, remove the seeds, and then mince them finely. This adds a beautiful color and a hint of spiciness to the dish. Removing the seeds makes the chili flavor milder.
Step 4
Once the water is rapidly boiling, add the somyeon noodles. Make sure to loosen them so they don’t clump together. Keep the heat on high.
Step 5
When the noodles start to boil up, add about 100ml of cold water. When it boils up again, add another splash of cold water. Repeat this process three times in total. This technique, known as ‘boiling noodles with three cold water additions,’ helps make the noodles perfectly chewy and springy.
Step 6
Once the noodles are cooked, quickly drain them in a colander. Immediately rinse them under cold running water, rubbing them gently with your hands. This process removes excess starch, resulting in wonderfully chewy and firm noodles. The more you rub, the chewier they get!
Step 7
In a large bowl, combine the julienned onion and cucumber, and the minced chili peppers. Add the pre-mixed bibim sauce and toss to coat. Remember to set aside a little of the julienned cucumber for garnish! Once the vegetables are lightly coated with the sauce, add the rinsed somyeon noodles. Gently toss everything together until the noodles are evenly coated with the sauce. Be careful not to mix too vigorously, as this can break the noodles.
Step 8
Transfer the finished Bibim Guksu to a beautiful serving bowl. Garnish with the reserved julienned cucumber. For an even more satisfying meal, you can add a hard-boiled egg or canned whelks according to your preference. Enjoy your delicious meal!
