Scallion Bibim Guksu: Spring Scallions with Aromatic Flavor
Scallion Bibim Guksu: Spring Scallions with Aromatic Flavor
A Spring Delicacy: Bibim Guksu Packed with the Fragrant Aroma of Spring Scallions
Spring scallions have a milder, sweeter taste and a wonderful aroma, making them perfect for cooking right now. This recipe is for a simple and quick Scallion Bibim Guksu, highlighting the fragrant flavor of these spring greens. Lightly blanch the scallions, then gently toss them with dried seaweed (gim) and a savory sauce. Serve this mixture over somyeon noodles for a delightful dish. The crisp texture and refreshing aroma of the scallions come alive, resulting in a delicious and aromatic bibim guksu. Enjoy this special meal at home anytime!
Main Ingredients- 80g somyeon noodles (for one serving)
- 1 bunch fresh spring scallions
- 6g dried seaweed (gim), roasted or seasoned
Flavorful Sauce Ingredients- 2 Tbsp Beomilbul Soy Sauce
- 0.5 Tbsp Sugar
- 0.5 Tbsp Vinegar
- 0.3 Tbsp minced garlic
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
- 2 Tbsp Beomilbul Soy Sauce
- 0.5 Tbsp Sugar
- 0.5 Tbsp Vinegar
- 0.3 Tbsp minced garlic
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
Let’s start by making the delicious sauce that will define your bibim guksu. In a small bowl, combine 2 tablespoons of Beomilbul soy sauce, 0.5 tablespoon of sugar, 0.5 tablespoon of vinegar, and 0.3 tablespoon of minced garlic. Mix them well. Finally, add 1 tablespoon of toasted sesame seeds for nutty flavor and 1 tablespoon of sesame oil. Stir everything together until well combined. Your flavorful sauce is now ready!
Step 2
Now, it’s time to prepare the fresh spring scallions. Bring a pot of water to a rolling boil. Once boiling, add the thoroughly washed scallions and blanch them for exactly 1 minute. Be careful not to overcook them, as this can make them mushy; a short blanching time is key to preserving their crispness. Immediately rinse the blanched scallions under cold water to stop the cooking and cool them down. Gently squeeze out any excess water, and then cut them into bite-sized pieces, about 3-4 cm long.
Step 3
To the blanched scallions, add the prepared dried seaweed (gim). You can crumble it finely with your hands or cut it with scissors. Pour all the prepared sauce over the scallions and seaweed. Gently toss everything together with your hands, ensuring the scallions, seaweed, and sauce are well combined. Be tender when mixing to avoid mashing the scallions.
Step 4
Cook the somyeon noodles in boiling water until perfectly done. Once cooked, rinse them under cold water and drain well. Place the drained noodles in a serving bowl. Generously top the noodles with the delicious mixed scallions and seaweed. For an extra touch, you can add a boiled egg or shredded cucumber. Mix everything together and enjoy your fragrant and flavorful Scallion Bibim Guksu!
