Solbi’s Special Recipe: Chewy Bibim Guksu and Tender Steamed Pork Belly
Solbi’s Bibim Guksu and Pork Belly Recipe Featured on ‘Ask Us Anything’
From a show where the host visits a friend’s home to share special recipes, here’s a bibim guksu (spicy mixed noodles) recipe that perfectly balances kimchi and noodles, alongside a recipe for moist and tender steamed pork belly. This is a delicious meal that can make any day feel special.
Steamed Pork Belly Ingredients
- Pork belly or pork neck 250g
- 1 Onion (cut into thick slices)
- 100g Bean sprouts (washed thoroughly under running water)
- 2 cups Water (approx. 400ml)
Aged Kimchi Bibim Guksu Ingredients
- 1 serving Somyeon or Jungmyeon noodles (approx. 100g)
- 60g Well-fermented aged napa cabbage kimchi (chopped into bite-sized pieces)
- 1 Tbsp Minced garlic
- 1 Tbsp Plum extract (adjust sweetness to taste)
- 1 Tbsp Sugar (adjust sweetness to taste)
- 3 Tbsp Kimchi brine
- A pinch of sesame seeds
- A little sesame oil
- 1 serving Somyeon or Jungmyeon noodles (approx. 100g)
- 60g Well-fermented aged napa cabbage kimchi (chopped into bite-sized pieces)
- 1 Tbsp Minced garlic
- 1 Tbsp Plum extract (adjust sweetness to taste)
- 1 Tbsp Sugar (adjust sweetness to taste)
- 3 Tbsp Kimchi brine
- A pinch of sesame seeds
- A little sesame oil
Cooking Instructions
Step 1
First, prepare the ingredients for the steamed pork belly. Trim the bean sprouts and rinse them well under cold running water, then drain. Peel the onion and cut it into thick slices. Cut the 250g pork belly into half pieces for even cooking in the steamer.
Step 2
Pour 2 cups (approx. 400ml) of water into a deep pot. Place a steamer basket or trivet inside. Layer half of the prepared bean sprouts and onions at the bottom of the steamer. Arrange the pork belly pieces on top, then cover with the remaining bean sprouts and onions. Cover the pot with a lid and steam over medium heat for about 30 minutes. This steaming method ensures the pork becomes moist and tender while removing any unwanted odors.
Step 3
After 30 minutes, open the lid and check if the pork belly is cooked through. Insert a chopstick into the thickest part; if no pink juices come out, it’s ready. Carefully remove the cooked pork belly, let it cool slightly, and then cut it into bite-sized pieces.
Step 4
Now, let’s make the bibim guksu sauce. In a bowl, combine 3 tablespoons of kimchi brine, 1 tablespoon of minced garlic, 1 tablespoon of plum extract, and 1 tablespoon of sugar. Mix well. Add the 60g of chopped aged kimchi and toss to coat evenly with the sauce. Feel free to adjust the sugar or plum extract to achieve your preferred level of sweetness.
Step 5
In another pot, bring plenty of water to a boil with dried anchovies and kelp to create a rich broth. Once boiling, remove the anchovies and kelp. Add 1 serving (approx. 100g) of somyeon noodles to the boiling broth. Cook the noodles until al dente, then rinse them thoroughly under cold water to remove excess starch and drain well. In a large bowl, combine the drained, chewy noodles with the prepared kimchi and sauce mixture. Toss everything together until well combined. Finish with a drizzle of sesame oil and a sprinkle of sesame seeds for a delicious bibim guksu.
Step 6
Arrange the cut steamed pork belly pieces attractively on a serving plate. Place the generously mixed aged kimchi bibim guksu next to it. This completes a wonderful meal in Solbi’s style, perfect for enjoying the combination of tender pork and flavorful noodles. Enjoy this delightful meal!
