Chewy Sea Grapes & Salty Pollack Roe Bibim Noodles
Quick & Easy Recipe for Delicious Bibim Noodles with Sea Grapes and Pollack Roe
Discover a simple yet impressive dish using leftover sea grapes from your refrigerator. This recipe offers a clean and nutty flavor profile, perfectly complemented by the chewy sea grapes, savory pollack roe, and creamy egg yolk, creating a delightful textural and gustatory experience. Perfect for busy days when you need a quick and satisfying meal, this sea grape and pollack roe bibim noodles recipe is a unique twist on instant noodles. Let’s get cooking!
Main Ingredients
- 2 servings ramen noodles
- 1 handful salted sea grapes (Kosiraegi)
- 1 pollack roe (Myeongran)
- 2 eggs
- 2 Tbsp chopped green onion
- 1 Tbsp chopped red chili pepper (optional, for spice)
Sauce Ingredients
- 2 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds or crushed sesame seeds
- 2 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds or crushed sesame seeds
Cooking Instructions
Step 1
First, let’s prepare the sea grapes. Rinse the salted sea grapes thoroughly under cold water to remove excess salt. Bring a pot of water to a boil with a splash of vinegar, and blanch the sea grapes for about 30 seconds to 1 minute. Be careful not to overcook, as they can become mushy. Immediately rinse the blanched sea grapes in cold water to cool them down, then drain them well and squeeze out any excess water.
Step 2
Cook the ramen noodles according to the package instructions. While the noodles are cooking, prepare two fried eggs, preferably sunny-side up with a runny yolk. The runny yolk will mix beautifully with the noodles later, adding a rich creaminess. (Tip: If you don’t have ramen noodles, Chinese-style noodles or somen noodles also work well.)
Step 3
Drain the hot water from the cooked ramen noodles and rinse them thoroughly under cold running water to achieve a chewy texture. Once the noodles are well-drained, place them in a large mixing bowl. Add the soy sauce, sugar, and sesame oil, then gently toss everything together until the noodles are evenly coated with the sauce.
Step 4
Arrange the prepared toppings attractively over the sauced noodles. Remove the skin from the pollack roe. Add a generous portion of the blanched sea grapes. Place the sunny-side-up fried eggs on top. Finally, sprinkle with chopped green onions, chili peppers, and toasted sesame seeds to complete your delicious Sea Grape and Pollack Roe Bibim Noodles.
Step 5
Now, it’s time to mix and enjoy! Gently break the runny yolk of the fried egg and mix it thoroughly with the noodles and toppings. Use chopsticks to gently loosen and separate the sea grapes, ensuring they are well combined with the noodles. (Tip: Sea grapes can sometimes clump together, so gently untangle them.) This dish pairs wonderfully with crisp and tangy kimchi. The rich creaminess of the yolk, the fragrant sesame oil, and the savory soy sauce base create a symphony of flavors that will tantalize your taste buds. We often make this for a simple and satisfying meal!
