Refreshing Summer Noodles with Aged Radish Kimchi (Yeolmu Bibim Guksu)
Refreshing Summer Noodles with Aged Radish Kimchi (Yeolmu Bibim Guksu)
Yeolmu Bibim Guksu: A Summer Delicacy
A delightful and refreshing cold noodle dish made with well-fermented, crisp radish kimchi (yeolmu kimchi). This vibrant bibim guksu is perfect for beating the summer heat, offering a delightful balance of spicy, sweet, and tangy flavors.
Main Ingredients for Yeolmu Bibim Guksu- 1/2 cup (approx. 100g) well-fermented radish kimchi (yeolmu kimchi), chopped
- 2 Tbsp radish kimchi brine
- 100g somen noodles (for 1 serving)
- 1/2 hard-boiled egg, halved (for garnish)
- A small amount of cucumber (about 1/4), thinly julienned
Spicy and Sweet Seasoning Mix- 1 Tbsp gochujang (Korean chili paste)
- 1/2 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp soy sauce
- 1 Tbsp corn syrup (or rice syrup/oligosaccharide)
- 1 Tbsp plum extract (maesilcheong)
- A pinch of minced garlic (about 1/2 tsp)
- 1 Tbsp sesame seeds, crushed
- 1/2 tsp sesame oil
- A sprinkle of whole sesame seeds (for garnish)
- 1 Tbsp gochujang (Korean chili paste)
- 1/2 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp soy sauce
- 1 Tbsp corn syrup (or rice syrup/oligosaccharide)
- 1 Tbsp plum extract (maesilcheong)
- A pinch of minced garlic (about 1/2 tsp)
- 1 Tbsp sesame seeds, crushed
- 1/2 tsp sesame oil
- A sprinkle of whole sesame seeds (for garnish)
Cooking Instructions
Step 1
Begin by preparing all your ingredients. Chop the well-fermented radish kimchi into bite-sized pieces. Thinly julienne the cucumber. If you have a hard-boiled egg, cut it in half to use as a garnish. (You can skip the egg if unavailable.)
Step 2
In a mixing bowl, combine the gochujang, gochugaru, soy sauce, corn syrup, plum extract, minced garlic, and crushed sesame seeds. Whisk everything together until you have a smooth and flavorful seasoning paste. Set aside the sesame oil for later.
Step 3
Bring a large pot of water to a rolling boil over high heat. Carefully spread out the somen noodles as you add them to the boiling water to prevent clumping. Once the water comes to a boil again, add about a ladleful of cold water. Let it boil, then add another ladleful of cold water when it boils again. Continue this process for a total of 2 minutes and 30 seconds of boiling time. This method helps achieve perfectly chewy noodles.
Step 4
Drain the cooked somen noodles into a colander. Immediately rinse them under cold running water, gently rubbing the noodles with your hands to remove excess starch. Rinse thoroughly 2-3 times until the water runs clear. This step ensures the noodles are not sticky and have a pleasant, chewy texture. Drain the noodles well.
Step 5
Transfer the well-drained noodles to a large mixing bowl. Add the chopped radish kimchi and the prepared seasoning paste. Gently toss and mix everything together with your hands, ensuring the noodles and kimchi are evenly coated with the sauce. Drizzle in the sesame oil and sprinkle with a bit of whole sesame seeds for garnish, then toss once more to combine.
Step 6
Serve the delicious Yeolmu Bibim Guksu in a serving bowl. Arrange the julienned cucumber and the halved hard-boiled egg on top as garnishes. Your refreshing and flavorful Yeolmu Bibim Guksu is now complete and ready to be enjoyed!
