Spicy and Crunchy Bean Sprout and Kimchi Bibim Guksu
Spicy and Crunchy Bean Sprout and Kimchi Bibim Guksu
Perfect for When You Have No Appetite! A Special Bibim Guksu Recipe with Stir-fried Kimchi and Crunchy Bean Sprouts
Did you find yourself craving refreshing and spicy bibim guksu on your way back from a hike? Don’t worry! We’ll show you how to easily and deliciously make bibim guksu, pairing chewy whole wheat noodles with crunchy bean sprouts and savory stir-fried kimchi to tantalize your taste buds. Enjoy a hearty and special meal with simple ingredients!
Main Ingredients- Whole wheat noodles 150g
- Napa cabbage kimchi 1/4 head
- Bean sprouts 1 bag (approx. 100g)
- Green onion 1/2 stalk
- Olive oil 2 Tbsp
- Sesame seeds a pinch
Bean Sprout Seasoning (for mixing)- Soy sauce 2 Tbsp
- Perilla oil 1.5 Tbsp
- Anchovy sauce 1 tsp
- Vinegar 2-3 drops
- Soy sauce 2 Tbsp
- Perilla oil 1.5 Tbsp
- Anchovy sauce 1 tsp
- Vinegar 2-3 drops
Cooking Instructions
Step 1
First, wash the bean sprouts thoroughly and prepare them. In a pot, add 1 bag of bean sprouts, 400ml of water, 1 tsp of anchovy sauce, and a pinch of salt. Boil them as if making bean sprout soup. Covering the pot while boiling helps to cook them without a raw smell.
Step 2
Once the bean sprouts are cooked to your liking, drain them and set aside for seasoning. Reserve a little of the bean sprout cooking water. This water can be added when mixing the noodles to create a more moist and delicious dish. Enjoying it on the side is like having a refreshing bean sprout soup.
Step 3
In a bowl, combine the drained bean sprouts with the seasoning ingredients and mix gently. Add 2 Tbsp soy sauce, 1.5 Tbsp perilla oil, 1 tsp anchovy sauce, and 2-3 drops of vinegar for a touch of acidity. Also, add some finely chopped green onion and toss everything together. It’s important not to overmix, so the bean sprouts retain their crispiness.
Step 4
Next, prepare the kimchi. Slice the Napa cabbage kimchi into long, bite-sized pieces. Try not to remove too much of the kimchi filling, as it will add flavor when stir-fried.
Step 5
Heat 2 Tbsp of olive oil in a pan. Add the sliced kimchi and stir-fry it. Cook the kimchi over low to medium heat until it becomes tender and slightly glossy. Since the kimchi itself is already seasoned, you don’t need to add extra seasonings. Continue stir-frying until the kimchi is softened and has a nice sheen.
Step 6
Now it’s time to cook the noodles. Add 150g of whole wheat noodles to boiling water and cook them. (Tip: Using an electric kettle can boil water faster, saving time.) Whole wheat noodles may take a bit longer to cook than regular noodles, so adjust the cooking time according to your preferred texture. If the water starts to foam and overflow while boiling, pouring in 1 Tbsp of cold water at a time will help the foam subside.
Step 7
Once the noodles are cooked to your desired texture, immediately rinse them under cold water to cool them down. Bibim guksu is best enjoyed cold! Drain the noodles thoroughly in a colander. Gently rub the noodles with your hands to remove excess flour coating; this prevents them from sticking together and enhances their chewy texture.
Step 8
Finally, assemble the dish attractively in a bowl. Twirl the drained whole wheat noodles and place them in the center of the bowl. Top generously with the seasoned, crunchy bean sprouts. Finish by arranging the delicious stir-fried kimchi on top. Now, mix everything together with chopsticks and enjoy! You can also add a little of the reserved bean sprout water when mixing for extra moisture. ^_^*
