Spicy and Tangy Bibim Guksu with Leftover Sashimi
Transforming Leftover Sashimi into Delicious Bibim Guksu
Don’t let any leftover fresh sashimi go to waste! This recipe turns it into a vibrant and flavorful Bibim Guksu (Korean spicy mixed noodles). The chewy noodles, fresh fish, crisp vegetables, and a perfectly balanced sweet and tangy sauce create a delightful culinary experience. While this recipe uses sea bream sashimi, feel free to use any other fresh fish sashimi you have on hand.
Ingredients (Serves 1)
- 1 portion of somyeon noodles (about the size of a 500-won coin in diameter)
- 4 pieces of fresh sashimi (e.g., sea bream, flounder, or your preference)
- 3 lettuce leaves
- 2 perilla leaves
Cooking Instructions
Step 1
First, let’s enjoy this delicious sea bream sashimi! While sea bream is in season, flounder sashimi also makes fantastic Bibim Guksu. The key is to use fresh, high-quality fish. If you happen to have any leftover sashimi, don’t throw it away – it’s perfect for transforming into this delightful noodle dish!
Step 2
Now, we’ll use the leftover fresh sashimi and crisp vegetables to prepare a visually appealing and incredibly tasty Bibim Guksu.
Step 3
Let’s make the star of our Bibim Guksu: the sauce! In a bowl, combine 1.5 tablespoons of gochujang (Korean chili paste), 1.5 tablespoons of sugar, 4 tablespoons of vinegar, and 1 tablespoon of soy sauce. Whisk everything together until it’s well combined. This blend creates the perfect sweet and tangy flavor profile!
Step 4
Prepare the fresh vegetables that will add a delightful crunch. Wash the lettuce and perilla leaves thoroughly. Then, tear or cut them into bite-sized pieces. Aim for pieces that are easy to pick up and mix with the noodles.
Step 5
Here’s a helpful tip for portioning your somyeon noodles for one person: gather the noodles into a bundle. If the diameter is about the size of a 500-won coin, that’s generally a good serving size.
Step 6
To cook the somyeon noodles perfectly, boil them in water for about 3 minutes and 30 seconds. A great trick to achieve chewy and firm noodles is to add cold water to the boiling pot when the noodles start to boil over. Pour in the cold water about 2-3 times, rather than all at once, to shock the noodles and enhance their texture.
Step 7
Now, let’s prepare the 4 pieces of fresh sashimi that will be the star ingredient. While adding more sashimi would be delicious, using the amount you have will still result in a fantastic dish.
Step 8
All the ingredients are now prepped and ready to go! We’re just one step away from a delicious meal.
Step 9
As mentioned earlier, boil the somyeon noodles for approximately 3 minutes and 30 seconds. You can adjust the cooking time slightly based on your preference for noodle texture – slightly firmer or softer.
Step 10
Once the noodles are cooked, quickly rinse them under cold running water. This step removes excess starch and cools the noodles, ensuring they remain firm and won’t become mushy when mixed with the sauce.
Step 11
Transfer the rinsed somyeon noodles to a large bowl or serving dish. Spoon the prepared Bibim sauce generously over the noodles. For an extra touch of aroma, drizzle in a single drop of sesame oil.
Step 12
Arrange the prepared fresh vegetables and sashimi attractively on top of the noodles. The vibrant colors will make the dish even more appetizing!
Step 13
Put on a pair of disposable gloves and gently mix all the ingredients together with the sauce. Be careful not to mix too vigorously, as this could break apart the delicate sashimi or vegetables. The goal is to evenly coat everything.
Step 14
Voila! Your delicious Bibim Guksu made with leftover sashimi is ready. Enjoy every bite! Remember, next time you have leftover sashimi, give this recipe a try and transform it into a unique and satisfying meal. Happy eating!
