Crispy Bean Sprout Bibim Guksu Recipe
Crispy Bean Sprout Bibim Guksu Recipe
Simple Home Cooking Menu / Sunday Lunch Ideas / How to Make Bean Sprout Bibim Guksu
Sunday lunch dilemma? Time for something light and refreshing! This ‘Bean Sprout Bibim Guksu’ is incredibly easy to make and easy on the stomach. It’s also a fantastic late-night snack option! *^^*
Ingredients- Steamed bean sprouts 1 cup (approx. 75g)
- Somyeon or Jungmyeon noodles, 1 serving (approx. 80-100g)
- 1/4 apple
- 1 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp red pepper paste (gochujang)
- 1 tsp lemon juice
- 1 Tbsp oligosaccharide (or corn syrup/honey)
- 1 Tbsp perilla oil (deulgireum)
- 1 tsp sesame seeds (whole or ground)
Cooking Instructions
Step 1
First, prepare the bean sprouts. While you can blanch them in boiling water, steaming them using a steamer basket (like for rice cakes) yields a cleaner flavor and crispier texture without any ‘fishy’ smell. Steam the bean sprouts for about 5 minutes.
Step 2
While the bean sprouts are steaming, let’s make the delicious bibim guksu sauce! Start with 1 tablespoon of fine red pepper flakes (gochugaru) for the base of our spicy flavor.
Step 3
Next, add 1 tablespoon of red pepper paste (gochujang) for a deep and savory kick. Using a good quality gochujang will result in a richer taste.
Step 4
Incorporate 1 teaspoon of lemon juice to add a bright, tangy, and refreshing note. The lemon juice really elevates the overall flavors.
Step 5
Add 1 tablespoon of oligosaccharide for a smooth sweetness. You can substitute with honey or corn syrup, but oligosaccharide offers a clean sweetness.
Step 6
For added flavor, freshness, and a slight textural element, grate 1/4 apple using a fine grater and mix it into the sauce. This helps create a smoother, more harmonious blend of flavors.
Step 7
Now it’s time to cook the noodles. For one serving, use about 80-100g of noodles (roughly the size of a US quarter). If you eat lighter, feel free to adjust the portion.
Step 8
Add the noodles to boiling water and gently stir with chopsticks to prevent them from sticking. As the water comes to a boil and foams, add about a cup of cold water and repeat this process two to three times. This method helps the noodles become perfectly chewy and springy. Cook for approximately 3 minutes.
Step 9
Once the noodles are cooked, drain them in a colander. Rinsing them under cold water will make them even more delightfully firm and chewy. While rinsing in ice water is ideal, cold tap water works perfectly fine too!
Step 10
Combine the drained noodles and steamed bean sprouts in the prepared sauce bowl. Drizzle in 1 tablespoon of fragrant perilla oil (deulgireum) for a nutty aroma and rich flavor.
Step 11
Finally, sprinkle in 1 teaspoon of sesame seeds (whole or ground) to enhance the nutty deliciousness. Now, gently mix everything together with your hands (jog-jog) until well combined. Your delicious Bean Sprout Bibim Guksu is ready!
Step 12
For an extra touch of freshness and visual appeal, garnish with thinly sliced vegetables from your fridge, such as cucumber or aromatic perilla leaves. You can even add a pitted cherry for a pop of color and a hint of sweetness.
Step 13
Serve with some well-fermented, crisp napa cabbage kimchi for a meal that rivals any restaurant dish. It feels like you’ve truly brought out your inner chef, making every bite even more satisfying!
