Crispy Bean Sprout Bibim Guksu: An Easy & Delicious Summer Recipe
Crispy Bean Sprout Bibim Guksu: An Easy & Delicious Summer Recipe
Perfect for Hot Weather! Simple Recipe for Bean Sprout Bibim Guksu Sauce
As the weather gets warmer, all we crave are cooling dishes. But the challenge is, the person cooking also feels the heat! What can we do? At least the eaters should feel refreshed. To use up the large quantity of bean sprouts I bought and minimize cooking time, here’s my easy Bean Sprout Bibim Guksu recipe. It’s perfect for when you want a light and refreshing meal!
Main Ingredients- 2 handfuls of fresh bean sprouts (approx. 200g)
- 200g of somyeon noodles (thin wheat noodles)
- 5 lettuce leaves for a refreshing crunch
Cooking Instructions
Step 1
First, wash 2 handfuls of fresh bean sprouts thoroughly and drain them. Gently swirl them under running water to remove any dirt or debris.
Step 2
In a large pot, add enough water to generously cover 200g of somyeon noodles and bring it to a rolling boil over high heat. Once the water is boiling, carefully add the noodles.
Step 3
Stir the noodles immediately with chopsticks to prevent them from sticking to the bottom of the pot. It’s important to stir them well from the beginning to avoid clumping.
Step 4
Just as the water starts to boil over from the noodles cooking, quickly pour in 1 cup of cold water. This step lowers the water temperature slightly, helping the noodles to cook to a more chewy texture.
Step 5
When the water comes back to a rolling boil, pour in another cup of cold water, just like you did before. Repeat this process a total of three times. After adding the third cup of cold water, let it boil until just before it’s ready to boil over again.
Step 6
Wait for the water to return to a vigorous boil after adding the third cup of cold water.
Step 7
Once the water is boiling again, add the 2 handfuls of prepared bean sprouts into the pot.
Step 8
After adding the bean sprouts, gently stir once with a spatula to mix them with the noodles. Bean sprouts become mushy if overcooked, so blanch them for just about 30 seconds to 1 minute in the boiling water to maintain their crispiness.
Step 9
Now, drain the noodles and bean sprouts into a colander. Rinse them under cold running water while gently rubbing them. This removes excess starch from the noodles and quickly cools the bean sprouts, keeping them crunchy. After rinsing thoroughly in cold water and cooling, drain them as completely as possible – this step is crucial for the final taste of the bibim guksu.
Step 10
In a bowl, combine all the bibim sauce ingredients: 4 Tbsp gochujang, 1 Tbsp gochugaru, 2 Tbsp maesilcheong, and 1 Tbsp vinegar. Stir well until smooth and fully incorporated. Taste and adjust the seasonings if needed to suit your preference.
Step 11
Place the well-drained noodles and bean sprouts into a large mixing bowl. Pour all the prepared sauce over them and gently toss to coat the noodles and bean sprouts evenly with the sauce.
Step 12
Finally, add 5 lettuce leaves, thinly sliced, and sprinkle with 1 Tbsp sesame oil and 1 Tbsp toasted sesame seeds for extra flavor. Gently mix everything together, and your crispy, spicy, and sweet Bean Sprout Bibim Guksu is ready to be enjoyed! Enjoy your delicious meal!
