Clean Out Your Fridge! Delicious Spicy Bibim Guksu Recipe
Ultimate Fridge-Clearing Bibim Guksu: Simple & Flavorful
When your appetite is low, use up those leftover bits of vegetables in your fridge to make a wonderfully sweet and tangy Bibim Guksu! It’s simple yet incredibly delicious. You can create a fantastic meal without needing any special ingredients.
Main Ingredients
- Somyeon or Jungmyeon noodles, 1 serving (about a handful)
- 1/4 onion, thinly sliced
- 6 lettuce leaves, cut into bite-sized pieces
- 2-3 Tbsp of water kimchi solids (or a little dongchimi broth)
- 1/4 napa cabbage kimchi, chopped (along with its seasoning)
- 1/2 cucumber, thinly sliced
- 1 Cheongyang pepper, deseeded and finely minced (adjust to spice preference)
Bibim Sauce
- 1 Tbsp gochujang (Korean chili paste)
- 3 Tbsp maesil-cheong (green plum syrup) or omija-cheong (omija berry syrup) (adjust sweetness and tanginess)
- 1/2 Tbsp sugar (adjust to taste)
- 1 Tbsp sesame oil
- 1 Tbsp vinegar (adjust sourness)
- 1 Tbsp gochujang (Korean chili paste)
- 3 Tbsp maesil-cheong (green plum syrup) or omija-cheong (omija berry syrup) (adjust sweetness and tanginess)
- 1/2 Tbsp sugar (adjust to taste)
- 1 Tbsp sesame oil
- 1 Tbsp vinegar (adjust sourness)
Cooking Instructions
Step 1
The start of a delightful noodle dish! Cooking the noodles: Bring a generous pot of water to a rolling boil. Add the noodles and cook for the time indicated on the package, or about 7-8 minutes, until al dente. Adding a cup of cold water once or twice while boiling helps make the noodles chewier. Once cooked, rinse the noodles thoroughly under cold running water until completely cool and drain well. Rubbing them between your hands while rinsing can enhance their chewy texture.
Step 2
Adding freshness with vegetable prep: Wash the cucumber and slice it thinly into matchsticks. Cut the lettuce leaves into manageable pieces, about 2-3 cm long. For a spicy kick, finely mince the deseeded Cheongyang pepper. (If you prefer less heat, you can omit it or use a smaller amount.)
Step 3
Boosting the umami! Preparing kimchi and onion: Gently remove excess seasoning from the napa cabbage kimchi and chop it finely. If it’s very watery, squeeze out some of the liquid. For the water kimchi, drain the solids and chop them, or use a little of the broth for a refreshing taste. Thinly slice the onion. Mixing these ingredients adds a delightful crunch and savory depth.
Step 4
Crafting the magic Bibim sauce: In a bowl, combine 1 Tbsp gochujang, 3 Tbsp maesil-cheong or omija-cheong, 1/2 Tbsp sugar, 1 Tbsp sesame oil, and 1 Tbsp vinegar. Whisk everything together until well combined to create a delicious sauce. Using omija-cheong instead of maesil-cheong will give a deeper, tangier flavor. Taste and adjust the sweetness, sourness, and spiciness according to your preference.
Step 5
Mixing everything together! Gently combine all ingredients and sauce: In a large bowl, combine the cooked noodles, prepared cucumber, lettuce, kimchi, onion, water kimchi solids, and minced Cheongyang pepper. Pour the prepared Bibim sauce over the ingredients and gently mix everything together with your hands. It’s important to mix them thoroughly but gently so the sauce coats everything evenly. Finally, transfer to a serving bowl and sprinkle with toasted sesame seeds for an extra nutty aroma. Enjoy!
