Simple Soy Sauce Bibim Guksu Recipe: A Refreshing Noodle Dish
Simple Soy Sauce Bibim Guksu Recipe: A Refreshing Noodle Dish
Delicious Soy Sauce Bibim Guksu Made with Chewy Kudzu Noodles
Introducing a simple and savory soy sauce bibim guksu recipe that you can enjoy slurping down without needing many ingredients. The chewy texture unique to kudzu noodles combined with a clean soy sauce dressing creates a flavor that everyone, young and old, will love. It’s perfect for a simple yet satisfying meal!
Essential Ingredients- 1 serving Kudzu noodles (Chiksu)
- 1/4 zucchini
- 1 small piece carrot (approx. 20g)
- 1 egg
- 1 thin slice of pear
Seasoning- Pinch of salt
- 1.5 Tbsp kelp soy sauce
- 0.5 Tbsp red pepper flakes (gochugaru)
- 0.5 Tbsp minced garlic
- 0.5 Tbsp perilla oil (deulgireum)
- Pinch of sesame seeds
- Pinch of salt
- 1.5 Tbsp kelp soy sauce
- 0.5 Tbsp red pepper flakes (gochugaru)
- 0.5 Tbsp minced garlic
- 0.5 Tbsp perilla oil (deulgireum)
- Pinch of sesame seeds
Cooking Instructions
Step 1
Let’s start making this delicious soy sauce bibim guksu with chewy kudzu noodles!
Step 2
Fill a pot with about half water and bring it to a boil over high heat. Once the water is boiling vigorously, carefully spread out the kudzu noodles to prevent them from sticking together, and place them in the boiling water. Stir with chopsticks as you add them, ensuring they separate. Cook once all noodles are in.
Step 3
Boil the noodles for about 3 minutes. When they float and start boiling rapidly, pour in 200ml of cold water to lower the temperature. This step helps make the noodles extra chewy.
Step 4
After adding cold water and bringing it back to a boil, continue to cook for another 2 minutes and 30 seconds. Once the water boils again, turn off the heat. Immediately drain the noodles using a colander and rinse them thoroughly under cold running water to firm them up.
Step 5
Place one serving of the drained kudzu noodles into a serving bowl. This forms the base of our bibim guksu.
Step 6
Wash the zucchini and carrot, remove any seeds from the zucchini, and julienne them thinly. Cutting them as thinly as possible will give them a better texture when stir-fried.
Step 7
Heat a little cooking oil in a pan over medium heat. Add the julienned zucchini and carrot, sprinkle a pinch of salt, and stir-fry. Cook just until the vegetables are slightly tender but still crisp; overcooking will make them mushy.
Step 8
Crack one egg into a small bowl, add a pinch of salt, and whisk well. This is your egg mixture for the omelet.
Step 9
Lightly grease a non-stick pan with cooking oil and preheat it over low heat. Pour the whisked egg mixture thinly into the preheated pan.
Step 10
As the egg begins to set, gently fold it from the edges to create a thin omelet. Cook over low heat to prevent burning, folding it carefully as it cooks.
Step 11
Arrange the stir-fried zucchini and carrot attractively on top of the kudzu noodles in the bowl. Then, add all the seasoning ingredients (kelp soy sauce, gochugaru, minced garlic, perilla oil). Gently mix everything together, being careful not to clump the noodles. Mix lightly to avoid breaking the noodles.
Step 12
Adjust the seasoning of the bibim guksu by adding more soy sauce or other seasonings according to your taste and the amount of noodles. It’s best to start with a small amount and add more as needed.
Step 13
Finally, garnish with the prepared egg omelet and thin slices of pear. Sprinkle some sesame seeds on top for a visually appealing and flavorful finish to your delicious soy sauce bibim guksu!
