Egg and Zucchini Bibim Guksu
Egg and Zucchini Bibim Guksu
My Own Bibim Guksu Recipe! Making Bibim Guksu with Egg Crepes and Zucchini
When the weather gets warmer, one of the first dishes that comes to mind is bibim guksu. I personally enjoy adding my own special tips when making bibim guksu. Today, I’ve made ‘Egg and Zucchini Bibim Guksu’ using egg crepes and zucchini. This dish offers a delightful combination of textures and flavors, perfect for a refreshing meal.
Ingredients- 2 servings of commercial bibim guksu noodles
- 2 large eggs
- Cooking oil, as needed
- 1/2 medium zucchini
- 0.5 Tbsp sesame oil
Cooking Instructions
Step 1
First, wash half of the zucchini thoroughly and then julienne it into thin strips, about 0.5 cm thick. Cutting them thinly makes them easier to cook and improves the texture.
Step 2
To prepare the zucchini, sprinkle about 1/3 Tbsp of salt over the julienned zucchini and mix well. Let it sit for about 15 minutes to draw out excess moisture, which will help keep the zucchini crisp. While the zucchini is salting, prepare the other ingredients.
Step 3
Crack 2 eggs into a bowl and add a pinch of salt. Whisk the eggs thoroughly until well combined. Adding a little salt seasons the egg crepe and makes it more delicious when cooked.
Step 4
Heat a non-stick frying pan over medium-low heat and add enough cooking oil to coat the bottom. Pour in the whisked eggs. Be careful not to use high heat, as this can cause the egg to burn. Cook the egg crepe until it’s set and lightly golden on both sides, then flip and cook the other side until evenly cooked. This creates a beautiful egg crepe.
Step 5
Once the egg crepe has cooled slightly, cut it into three equal portions and then julienne these portions thinly. This will make them easy to mix into the bibim guksu.
Step 6
Take the salted zucchini, gently squeeze out the excess water, and add it to the heated frying pan. Avoid squeezing out too much water, as this can make the zucchini dry.
Step 7
Add a little cooking oil to the pan and stir-fry the zucchini over medium heat until tender-crisp. Avoid overcooking to maintain its pleasant crunch. Stir-frying over medium heat prevents burning.
Step 8
Now, it’s time to cook the bibim guksu noodles. Bring a pot of water to a rolling boil. Add the 2 servings of bibim guksu noodles and stir to prevent them from sticking together. Cook according to the package instructions until they are perfectly al dente.
Step 9
Once the noodles are cooked, drain them and rinse thoroughly under cold running water. Rinsing in cold water makes the noodles chewy and firm, enhancing their texture. It’s important to wash away the excess starch.
Step 10
Drain the noodles well and add the bibim guksu sauce packet. Drizzle in 0.5 Tbsp of sesame oil. Mix everything together thoroughly until the sauce coats the noodles evenly. Feel free to add a little sugar or vinegar to your preference.
Step 11
Transfer the mixed bibim guksu to a serving bowl. Top generously with the thinly sliced egg crepes and the stir-fried zucchini. This adds both visual appeal and delicious flavor layers.
Step 12
Your refreshing and flavorful ‘Egg and Zucchini Bibim Guksu’ is ready to be enjoyed, perfect for a warm summer day or any time you crave a delicious noodle dish!
