Chewy Dried Pollack Bibim Guksu: Baek Jong-won’s Sauce Recipe
Chewy Dried Pollack Bibim Guksu: Baek Jong-won’s Sauce Recipe
Special Dried Pollack Bibim Guksu Made with Baek Jong-won’s Bibim Guksu Sauce
When the price of raw pollack salad at cold noodle restaurants feels too high, try making this delicious bibim guksu at home using dried pollack (hwangtaechai)! With chewy and flavorful dried pollack and Baek Jong-won’s bibim guksu sauce, anyone can easily create a fantastic noodle dish. Discover the charm of hwangtaechai bibim guksu, enjoyed with fresh vegetables!
Main Ingredients- 1 serving of somyeon noodles
- 1 handful of dried pollack (hwangtaechai, approx. 50g)
- Assorted vegetables for topping (cucumber, carrot, perilla leaves, etc.)
Dried Pollack Marinade & Seasoning- For soaking dried pollack: 4 Tbsp vinegar, 3 Tbsp sugar
- For seasoning dried pollack: 1 Tbsp chili powder, 1 Tbsp gochujang (Korean chili paste), 0.5 Tbsp soy sauce for soup, 1 Tbsp sesame oil
- For soaking dried pollack: 4 Tbsp vinegar, 3 Tbsp sugar
- For seasoning dried pollack: 1 Tbsp chili powder, 1 Tbsp gochujang (Korean chili paste), 0.5 Tbsp soy sauce for soup, 1 Tbsp sesame oil
Cooking Instructions
Step 1
First, let’s prepare the dried pollack. Place the dried pollack in a bowl and add 4 tablespoons of vinegar and 3 tablespoons of sugar to the water. Soaking it in this ratio will soften the pollack and infuse it with a subtle sweet and sour flavor, enhancing the overall taste of the bibim guksu. Let it soak for about 10-15 minutes.
Step 2
Prepare the accompanying vegetables. Thinly slice the cucumber, toss it with a pinch of salt (about 1/2 tsp), let it sit for about 10 minutes, then squeeze out the excess water thoroughly by hand. This step ensures the cucumber stays crisp and doesn’t make the dish watery. Thinly slice any other vegetables you are using.
Step 3
Now, let’s make the star sauce for the bibim guksu. In a small bowl, combine 1 tablespoon of soy sauce, 1 tablespoon of gochujang, 0.5 tablespoon of chili powder, 1 tablespoon of sugar, and 1 tablespoon of aromatic sesame oil. If you want to replicate the tangy flavor of raw pollack salad, add 1 tablespoon of vinegar. Mix all the ingredients well until you have a delicious bibim guksu sauce.
Step 4
And there you have it – a wonderfully sweet and tangy bibim sauce! It balances the flavors of the ingredients perfectly.
Step 5
Gently squeeze out the excess water from the dried pollack that was soaked in the vinegar and sugar water. Finely slice the prepared vegetables.
Step 6
Now, let’s season the rehydrated dried pollack. Start by adding 1 tablespoon of chili powder for a vibrant color. Using fine chili powder will give it a more appetizing appearance.
Step 7
Add 1 tablespoon of gochujang, 0.5 tablespoon of soup soy sauce (or regular soy sauce), and 1 tablespoon of sesame oil. Gently mix and combine everything with your hands until the dried pollack is well-coated. Be careful not to clump the pieces together.
Step 8
Finally, cook the somyeon noodles in plenty of boiling water, then rinse them under cold water and drain well. Place the drained noodles in a serving bowl, add a generous amount of the prepared Baek Jong-won’s bibim guksu sauce, and toss to coat. Top with the crisp vegetables, the seasoned dried pollack, and a halved hard-boiled egg (optional) for a hearty and delicious hwangtaechai bibim guksu. Enjoy your meal!
