Chewy & Healthy Brown Rice Bibim Guksu (No Flour Noodles)
No Flour! Delicious Brown Rice Noodles Recipe with a Chewy Texture Like Jjolmyeon
Instead of your usual rice, try this healthy and delicious brown rice noodle bibim guksu. Its chewy texture and abundant toppings create a delightful meal that everyone, young and old, can enjoy.
Ingredients
- Brown rice noodles 400g
- Bibim guksu sauce 4 Tbsp (store-bought or homemade)
- Sesame oil, a drizzle (for aroma)
- Finely chopped kimchi 4 Tbsp (for a sweet and sour taste)
- 1/2 cucumber (for a refreshing crunch)
- A small bunch of water dropwort (for aromatic flavor)
- Pickled radish wraps, as needed (optional)
- 2 fried eggs (for a rich flavor)
- Sesame seeds, a sprinkle (for garnish and nutty taste)
Cooking Instructions
Step 1
First, prepare the water dropwort, which will add a fragrant aroma. Soak the water dropwort in cold water and rinse it thoroughly multiple times to remove any dirt or debris. Then, drain it well and set aside.
Step 2
Slice the cucumber thinly on a diagonal to add a crisp texture. Chop the kimchi and pickle wraps into bite-sized pieces. For the kimchi, chopping it finely like mincing will help it mix better with the sauce, enhancing the flavor.
Step 3
Now, let’s make the bibim guksu sauce, the key to its deliciousness. Typically, combine gochujang (Korean chili paste), gochugaru (Korean chili flakes), soy sauce, sugar, minced garlic, plum extract, ginger syrup, and vinegar. Mix them well, adjusting the sweetness, sourness, and spiciness to your personal preference for the most delicious sauce.
Step 4
It’s time to cook the brown rice noodles for a perfectly chewy texture. Place the brown rice noodles in a generous amount of boiling water and begin to cook.
Step 5
Brown rice noodles are chewier than regular noodles, so they might require a bit more cooking time. Use a large, wide pot to prevent boiling over. After adding the noodles, cook for about 5 minutes. Stirring occasionally will prevent the noodles from sticking together.
Step 6
After boiling, instead of rinsing immediately in cold water, turn off the heat, cover the pot, and let it steam for 3-5 minutes. This steaming process will make the noodles even chewier and softer.
Step 7
Once steaming is complete, rinse the noodles under cold water several times to remove excess starch and make the noodles firm. It’s crucial to drain the water completely in a colander after rinsing. This ensures the sauce adheres well to the noodles.
Step 8
Prepare a fried egg for added richness. If you’re short on time, cook it slowly over low heat to achieve a runny yolk. Covering the pan with a lid during cooking will help the whites cook while keeping the yolk perfectly runny.
Step 9
Place the drained brown rice noodles into a large mixing bowl. Add the prepared bibim guksu sauce generously.
Step 10
Add the finely chopped kimchi and mix everything thoroughly so the sauce evenly coats the noodles. Finally, drizzle a little sesame oil for a nutty aroma.
Step 11
Arrange the finished bibim guksu attractively on a serving plate. Garnish with the prepared cucumber, water dropwort, pickled radish wraps, and the fried egg. Sprinkle generously with sesame seeds for a final touch. Your delicious and visually appealing brown rice bibim guksu is complete! Enjoy your meal.
