Generous and Delicious “Jaengban” Bibim Guksu (Tray Noodles)
Generous and Delicious “Jaengban” Bibim Guksu (Tray Noodles)
Revitalize Your Appetite with this Sweet, Sour, and Spicy “Jaengban” Bibim Guksu Recipe
Introducing a “Jaengban” Bibim Guksu recipe perfect for a hearty weekend dinner. Toss chewy somen noodles with an abundance of fresh vegetables and a magical bibim sauce. Adding cider to the sauce creates a fragrant and pleasantly spicy flavor, reminiscent of the famous ‘Mangyang Guksu’. For an extra summer twist, mix in some well-fermented kimchi and its refreshing brine! If the spiciness is a bit much, pair it with crisp vegetables or a boiled egg to balance the heat. For children, consider preparing a separate soy sauce-based bibim guksu. This vibrant and zesty dish is sure to awaken your appetite on a hot day. The generous portion served on a large tray is visually satisfying and hints at the fullness to come. Let this delightfully spicy, sweet, and sour “Jaengban” Bibim Guksu help you beat the summer heat and stay energized. Eat well and take care of your health!
Main Ingredients- Somen noodles for 2 servings (about the size of a 500-won coin)
- 1L water (for boiling noodles)
- 1/4 yellow bell pepper
- 1/4 red bell pepper
- 30g cabbage
- 1/2 cucumber
- 4 perilla leaves (kkaennip)
- 2 Tbsp well-fermented kimchi (yeolmu kimchi recommended)
- 1 soft-boiled egg
Secret Bibim Sauce- 3 Tbsp gochujang (Korean chili paste)
- 1 Tbsp sugar
- 3 Tbsp vinegar
- 1/2 Tbsp lemon juice
- 1 Tbsp corn syrup or oligodang
- 1/2 cup cider (or Sprite/7-Up)
- 1/2 cup kimchi brine (yeolmu kimchi brine preferred)
- 1 Tbsp sesame oil
- 1/2 Tbsp sesame seeds
- 3 Tbsp gochujang (Korean chili paste)
- 1 Tbsp sugar
- 3 Tbsp vinegar
- 1/2 Tbsp lemon juice
- 1 Tbsp corn syrup or oligodang
- 1/2 cup cider (or Sprite/7-Up)
- 1/2 cup kimchi brine (yeolmu kimchi brine preferred)
- 1 Tbsp sesame oil
- 1/2 Tbsp sesame seeds
Cooking Instructions
Step 1
First, prepare the fresh vegetables for your bibim guksu. Wash the yellow bell pepper, red bell pepper, cucumber, cabbage, and perilla leaves thoroughly. For extra cleanliness, soak the cabbage and perilla leaves in water with a few drops of vinegar for about 10 minutes.
Step 2
Finely julienne all the prepared vegetables. Remove the seeds from the bell peppers and cucumber. For easier julienning, you can roll the cabbage and perilla leaves before slicing. These finely cut vegetables will serve as a colorful and fresh topping for your noodles.
Step 3
Now, let’s make the special bibim sauce that will define the flavor of your noodles. In a bowl, combine 3 Tbsp gochujang, 1 Tbsp sugar, 3 Tbsp vinegar, 1/2 Tbsp lemon juice, and 1 Tbsp corn syrup. Mix them well. Add 1/2 cup of cider and 1/2 cup of kimchi brine for a delightful sweet, sour, and fragrant taste. Finally, stir in 1 Tbsp sesame oil and 1/2 Tbsp sesame seeds until everything is well combined. Your delicious bibim sauce is ready!
Step 4
Bring 1 liter of water to a rolling boil in a pot over high heat. Once the water is boiling vigorously, add the somen noodles for 2 servings.
Step 5
As the noodles begin to boil over, pour in about half a cup of cold water. When the water boils up again, add another half cup of cold water. Repeat this process about 2-3 times. This technique helps to cook the somen noodles to a perfectly chewy and springy texture.
Step 6
Once the noodles are cooked, immediately rinse them under cold running water. After rinsing, drain them in a colander. Then, rub the noodles with your hands under cold water, like washing them vigorously. This step removes excess starch, resulting in more elastic and firm noodles. Continue rinsing until the cloudy starch water becomes clear.
Step 7
After draining the noodles well in the colander, gently press down on them with your hands to remove any remaining water. Properly draining the noodles is crucial for the sauce to adhere well and prevent the dish from becoming watery.
Step 8
Transfer the well-drained somen noodles to a mixing bowl. Generously spoon the prepared bibim sauce over the noodles.
Step 9
Using chopsticks or your hands, mix the noodles and sauce thoroughly. Ensure the sauce is evenly distributed and coats every strand of noodle. This thorough mixing is key to a flavorful bibim guksu.
Step 10
Arrange the sauced noodles attractively in a large, shallow bowl or on a tray (‘Jaengban’). Artfully pile the julienned vegetables (bell peppers, cabbage, cucumber, perilla leaves) on top of the noodles. Garnish with the well-fermented kimchi and the soft-boiled egg in the center. Your visually stunning and incredibly delicious “Jaengban” Bibim Guksu is now ready to be enjoyed! Bon appétit!
