Spicy & Sweet Yangnyeom Gejang Bibim Guksu
A Delicious Crab Meat Bibim Guksu Recipe Using Leftover Seasoned Crab
I made a bibim guksu using leftover yangnyeom gejang (seasoned crab) that was just sitting around! It’s a fantastic way to enjoy a flavorful and satisfying noodle dish.
Main Ingredients- Noodles (Somen or Chuguksu) – 1 serving
- Yangnyeom Gejang (Seasoned Crab) – 1/2 cup (crab meat picked out)
- Lettuce – 4 leaves
- Egg – 1
Bibim Guksu Sauce- Minced garlic – 0.5 Tbsp
- Gochujang (Korean chili paste) – 1 Tbsp
- Gochugaru (Korean chili flakes) – 1 Tbsp
- Soy sauce – 1 Tbsp
- Vinegar – 1 to 1.5 Tbsp (adjust to taste)
- Plum extract – 0.5 Tbsp
- Sugar – 1 to 2 Tbsp (adjust to taste)
- Sesame oil – 1 Tbsp
- Black pepper
- Minced garlic – 0.5 Tbsp
- Gochujang (Korean chili paste) – 1 Tbsp
- Gochugaru (Korean chili flakes) – 1 Tbsp
- Soy sauce – 1 Tbsp
- Vinegar – 1 to 1.5 Tbsp (adjust to taste)
- Plum extract – 0.5 Tbsp
- Sugar – 1 to 2 Tbsp (adjust to taste)
- Sesame oil – 1 Tbsp
- Black pepper
Cooking Instructions
Step 1
First, prepare the boiled egg, which is essential for bibim guksu. Place the egg in a pot of boiling water and cook for about 10 minutes for a hard-boiled egg. Once cooked, rinse the egg under cold water to cool it down.
Step 2
Now, let’s cook the noodles. Add the noodles to a large pot of boiling water and cook. When the water starts to foam and looks like it might boil over, add a cup of cold water to help the noodles cook perfectly chewy. Repeat this process about 3 times for evenly cooked noodles. (Tip: Stir the noodles occasionally to prevent them from sticking together.)
Step 3
Once the noodles are cooked, rinse them thoroughly under cold running water to achieve a firm and springy texture. Drain them well in a colander.
Step 4
It’s time to make the delicious bibim guksu sauce. In a bowl, combine minced garlic (0.5 Tbsp), gochujang (1 Tbsp), gochugaru (1 Tbsp), soy sauce (1 Tbsp), vinegar (1 to 1.5 Tbsp), plum extract (0.5 Tbsp), sugar (1 to 2 Tbsp), sesame oil (1 Tbsp), and a pinch of black pepper. Mix all the ingredients well until the sauce is smooth.
Step 5
Add a moderate amount of the prepared sauce to the drained noodles and mix. Since we’ll be adding yangnyeom gejang, don’t add all the sauce at once; you can adjust it later.
Step 6
Now, let’s use the leftover yangnyeom gejang. Carefully pick out the crab meat from the shells and generously place it on top of the noodles. (Tip: Be careful not to get any small shell pieces mixed in with the crab meat.)
Step 7
Pour the flavorful sauce from the yangnyeom gejang over the noodles. This sauce will add a wonderful depth of flavor to your bibim guksu.
Step 8
Wash the fresh lettuce leaves and then tear or chop them into bite-sized pieces. Arrange them attractively on top of the noodles.
Step 9
Finally, cut the boiled egg in half and place it as a garnish. If desired, drizzle a little extra sesame oil and sprinkle with sesame seeds to complete this visually appealing and incredibly tasty yangnyeom gejang bibim guksu. Enjoy your meal!
