Spicy & Sweet Kimchi Bibim Guksu: A Refreshing Noodle Dish
Mastering Kimchi Bibim Guksu: The Ultimate Yangnyeomjang (Sauce) Recipe, Perfect 1-Serving Noodle Cooking Time
On a bright, pleasant day, doesn’t a refreshing, one-bowl meal just hit the spot? I whipped up some Kimchi Bibim Guksu, and it was pure bliss! After cooking the noodles and tossing them with finely chopped kimchi and a gochujang-based sauce, it’s like a ticket to heaven on a hot summer day! Seriously! Using well-fermented kimchi from my winter stash brought out such a deep, savory flavor that I devoured the whole bowl in no time. 🙂 I opted for thin somyeon noodles. For one serving, about 90-100g of noodles is just right. They cook perfectly in boiling water for about 3 minutes. To elevate the dish, generously top the deliciously mixed somyeon with julienned cucumber and fresh baby greens or lettuce. This not only makes it visually appealing but also balances the spiciness, making every bite even more delightful. 🙂
Main Ingredients- Somyeon noodles 100g
- Well-fermented kimchi 80g (including juice)
- Cucumber 1/2
- Baby greens or lettuce 1 handful
- Toasted sesame seeds a pinch
- Sesame oil a drop (for finishing)
Bibim Guksu Sauce (Yangnyeomjang)- Gochujang (Korean chili paste) 1 Tbsp
- Gochugaru (Korean chili flakes) 1/2 Tbsp
- Soy sauce 1/2 Tbsp
- Vinegar 1/2 Tbsp
- Sugar 1.5 Tbsp
- Plum extract 1/2 Tbsp
- Mirin (rice wine) 1 Tbsp
- Perilla oil 1 Tbsp
- Gochujang (Korean chili paste) 1 Tbsp
- Gochugaru (Korean chili flakes) 1/2 Tbsp
- Soy sauce 1/2 Tbsp
- Vinegar 1/2 Tbsp
- Sugar 1.5 Tbsp
- Plum extract 1/2 Tbsp
- Mirin (rice wine) 1 Tbsp
- Perilla oil 1 Tbsp
Cooking Instructions
Step 1
First, let’s prepare the fresh vegetables to accompany the Bibim Guksu. Take about a handful of baby greens, rinse them thoroughly under running water, and drain them well in a colander. If you prefer, crisp lettuce can also be used. Wash the cucumber, trim the ends, and slice it diagonally. Then, julienne it into thin strips about 0.3 cm thick.
Step 2
We’ll use about 80g of kimchi, which is roughly 3 to 4 spoonfuls, for a single serving. Place the kimchi in a bowl and use kitchen scissors to finely chop it into bite-sized pieces. Chopping the kimchi finely helps it to better incorporate the sauce.
Step 3
Now, let’s make the star of the dish: the Bibim Guksu sauce! In a clean bowl, combine all the sauce ingredients with the finely chopped kimchi. Add 1 Tbsp Gochujang, 1/2 Tbsp Gochugaru, 1/2 Tbsp soy sauce, 1/2 Tbsp vinegar, 1.5 Tbsp sugar, 1/2 Tbsp plum extract, 1 Tbsp Mirin, and 1 Tbsp Perilla oil for that nutty aroma. Stir well with a spoon or spatula until the Gochujang and sugar are completely dissolved, creating a smooth, well-blended sauce.
Step 4
It’s time to cook the noodles! Fill a large pot with plenty of water and bring it to a rolling boil over high heat. Once the water is vigorously boiling, carefully separate the somyeon noodles and gently add them to the pot, making sure they don’t clump together.
Step 5
As soon as you add the noodles, gently stir them with chopsticks to prevent them from sticking to each other. Somyeon noodles typically cook in about 3 minutes in boiling water. The exact cooking time may vary slightly depending on the brand, so feel free to adjust it to your preferred level of doneness.
Step 6
After exactly 3 minutes, immediately drain the cooked somyeon in a colander. Then, rinse the noodles thoroughly under cold running water, gently agitating them as you rinse. This step removes excess starch, resulting in a delightfully chewy and springy texture.
Step 7
Here’s the somyeon after its refreshing cold water bath! The noodles look beautifully firm and springy, ready to soak up all that delicious sauce.
Step 8
Now, let’s combine everything. Add the well-drained somyeon noodles to the bowl containing the kimchi and sauce mixture. Wearing disposable gloves, gently toss and mix the noodles with the kimchi and sauce until everything is evenly coated. Be careful not to over-mix, as this can break the noodles.
Step 9
Once everything is well combined, transfer the Kimchi Bibim Guksu to a serving bowl. Artfully arrange the julienned cucumber and baby greens (or lettuce) on top. Finish with a sprinkle of toasted sesame seeds for extra flavor and a tiny drizzle of sesame oil for added aroma. Your delicious Kimchi Bibim Guksu is now ready to be enjoyed! Bon appétit!
