The Ultimate Bibim Guksu: Ryu Soo-young’s ‘Seolma’ Gochujang Noodles
Ryu Soo-young’s Secret from ‘Yoo Quiz’! A Refreshing, Spicy-Sweet Diet Bibim Guksu Recipe
I finally tried Ryu Soo-young’s ‘Seolma Bibim Guksu’ from ‘Yoo Quiz’, which many have hailed as their ‘life’s best noodle dish’! I was so curious about what made it so delicious that everyone was raving about it. After making it myself, I immediately understood why. With the weather getting warmer, I’ve been making bibim guksu every other day, and while I enjoy my usual style, I was looking for something new. This recipe came along at the perfect time, just when I was getting a little tired of my go-to ‘Manghyang Bibim Guksu’ style cold noodles. It’s surprisingly easy to make, and the highlight is definitely pickling the cucumbers and onions with sugar, vinegar, and a pinch of salt for the toppings! Adding plenty of shredded chicken breast makes it a perfect, protein-packed meal for those on a diet. It’s incredibly satisfying and delicious after a workout. The bibim guksu sauce, made with common pantry ingredients, is truly addictive! Once you start eating, you won’t be able to stop. You must try Ryu Soo-young’s ‘Seolma Gochujang Guksu’!
Main Ingredients- 1 serving of somyeon (thin wheat noodles)
- 1 piece of chicken breast
- 1/2 cucumber
- 1/2 onion
- A little bit of Cheongyang chili pepper (optional)
- A little bit of red chili pepper (optional)
Pickling Cucumbers & Onions- 1 Tbsp sugar
- 2 Tbsp vinegar
- 2 pinches of salt
Spicy & Sweet Bibim Sauce- 3 Tbsp of the liquid from pickling cucumbers and onions
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp sugar
- 3 Tbsp jin-ganjang (Korean soy sauce)
- 2 Tbsp vinegar
- 1/2 Tbsp ketchup
- 1 Tbsp minced garlic
- 2 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- A dash of black pepper
- 1 Tbsp sugar
- 2 Tbsp vinegar
- 2 pinches of salt
Spicy & Sweet Bibim Sauce- 3 Tbsp of the liquid from pickling cucumbers and onions
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp sugar
- 3 Tbsp jin-ganjang (Korean soy sauce)
- 2 Tbsp vinegar
- 1/2 Tbsp ketchup
- 1 Tbsp minced garlic
- 2 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- A dash of black pepper
Cooking Instructions
Step 1
While you can use pre-cooked chicken breast, I chose to boil my own as I was cooking it for my children’s side dishes anyway. Place the chicken breast in a pot with a few whole peppercorns and bay leaves, and boil for about 20 minutes. This method helps remove any gamey smell and results in tender chicken.
Step 2
Next, prepare the cucumber and onion that will add freshness to the bibim guksu. For one serving, use half a cucumber and half an onion. You can adjust the amounts according to your preference.
Step 3
Using a mandoline slicer will give you thinner, more uniform slices, but if you don’t have one, slice them as thinly as possible with a knife. I sliced mine as thinly as I could by hand. Slice the cucumber into rounds and the onion into thin strips.
Step 4
Place the sliced cucumber and onion in a bowl. Add 1 tablespoon of sugar, 2 tablespoons of vinegar, and 2 pinches of salt. Gently mix them together and let them pickle for about 20 minutes. This process softens the vegetables slightly, enhances their texture, and allows them to absorb flavor, making them tastier.
Step 5
*For an even cooler and crisper texture, you can refrigerate the cucumbers and onions while they are pickling. *Important! Do not discard the liquid that is released from pickling the cucumbers and onions. This flavorful liquid will be a key ingredient for your bibim guksu sauce, adding depth and umami.
Step 6
While the vegetables are pickling, it’s time to boil the somyeon, the star of the bibim guksu. Somyeon typically cooks in about 3-4 minutes.
Step 7
Add the somyeon to boiling water. As soon as the water starts to boil over, add a splash of cold water to calm it down. Repeat this process 2-3 times. This method ensures the noodles are perfectly chewy and springy. You can also test for doneness by taking out a strand and tasting it.
Step 8
Once the noodles are cooked, drain them in a colander and rinse thoroughly under cold running water to remove excess starch. Let them drain completely. This step prevents the noodles from becoming mushy and helps maintain their delightful chewy texture.
Step 9
Now, let’s make the special sauce that makes bibim guksu so delicious! In a bowl, combine 3 tablespoons of the reserved pickle liquid from the cucumbers and onions. Add 1 tablespoon of gochujang, 1 tablespoon of gochugaru, 2 tablespoons of sugar, 3 tablespoons of jin-ganjang, 2 tablespoons of vinegar, 1/2 tablespoon of ketchup, 1 tablespoon of minced garlic, 2 tablespoons of sesame oil, 1 tablespoon of toasted sesame seeds, and a dash of black pepper. Mix all the ingredients well. Taste the sauce and adjust the sweetness or saltiness to your liking for a perfect bibim sauce. This sauce is the secret to ‘life’s best bibim guksu’!
Step 10
Shred the fully cooled boiled chicken breast by hand into bite-sized pieces. Shredding it makes it easier to eat and allows the sauce to coat it better. (*Do not squeeze the liquid out of the pickled cucumbers and onions; use them as they are. Since the pickling liquid is used in the sauce, you can enjoy the vegetables’ natural flavor and moisture.)
