Spicy and Refreshing! Summer Delightful Yeolmu Bibim Guksu Recipe
Perfect for Appetite Loss! Super Easy Bibim Guksu with Crunchy Yeolmu Kimchi
Utilize your refrigerator’s well-fermented yeolmu kimchi (young radish kimchi) to create a refreshingly sweet, sour, and spicy bibim guksu, a perfect summer noodle dish. This recipe is designed to effortlessly awaken your appetite, which might be diminished by the heat.
Main Ingredients
- 3 servings of somyeon (thin wheat noodles, approx. 300g)
- Generous amount of well-fermented yeolmu kimchi (approx. 2 cups)
- 1/2 cucumber
- 1 hard-boiled egg (for garnish)
Spicy & Sweet Sauce
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp sugar
- 1 Tbsp maesilcheong (plum extract, or corn syrup)
- 2 Tbsp vinegar (rice vinegar, apple cider vinegar, or to taste)
- 1 ladleful of yeolmu kimchi juice (approx. 3-4 Tbsp)
- 1 Tbsp gochugaru (Korean chili flakes, adjustable)
- 1 Tbsp sesame oil
- A pinch of toasted sesame seeds (for garnish)
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp sugar
- 1 Tbsp maesilcheong (plum extract, or corn syrup)
- 2 Tbsp vinegar (rice vinegar, apple cider vinegar, or to taste)
- 1 ladleful of yeolmu kimchi juice (approx. 3-4 Tbsp)
- 1 Tbsp gochugaru (Korean chili flakes, adjustable)
- 1 Tbsp sesame oil
- A pinch of toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
First, let’s prepare the sauce that will define the flavor of your bibim guksu. In a large bowl, combine 1 Tbsp gochujang, 1 Tbsp sugar, 1 Tbsp maesilcheong, 2 Tbsp vinegar, and 1 ladleful of the yeolmu kimchi juice. Add 1 Tbsp of gochugaru. Whisk everything together with a spoon until well combined. Making this base sauce in advance will make your bibim guksu taste even better.
Step 2
Next, prepare the yeolmu kimchi which adds a delightful crunch. Cut the yeolmu kimchi into bite-sized pieces, about 2 cuts per piece. If they are too long, it can be difficult to mix and eat, so cutting them to a manageable length is best. Add these prepared yeolmu kimchi pieces to the bowl with the sauce base. Sprinkle a little extra gochugaru on top. Finally, drizzle in 1 Tbsp of sesame oil and add a pinch of toasted sesame seeds. Mix gently by hand (‘jo-mul jo-mul’) until everything is combined. This creates your perfectly sweet, sour, and spicy bibim guksu sauce. If you find it needs more tanginess or sweetness, feel free to adjust the amount of vinegar and sugar to your preference.
Step 3
Now it’s time to cook the noodles. Bring a large pot of water to a rolling boil. Add 3 servings (about 300g) of somyeon noodles and cook for about 2 minutes. Somyeon cooks very quickly, so adhering to the cooking time is crucial for achieving a chewy texture. Once cooked, rinse the noodles thoroughly under cold running water to remove excess starch. Drain them completely; this step is vital to prevent the noodles from becoming mushy and ensure they remain springy.
Step 4
Transfer the well-drained somyeon noodles directly into the bowl with the prepared sauce. This is where the noodles begin to absorb the delicious flavors.
Step 5
This mixing step is the heart of the dish! Using your hands, gently but thoroughly mix the noodles, sauce, and crunchy yeolmu kimchi until everything is evenly coated. Adding your personal touch (‘son-mat’ or ‘hand taste’) will make the bibim guksu even more flavorful. Ensure the sauce is well distributed throughout the noodles and kimchi.
Step 6
Finally, transfer the finished bibim guksu to a serving bowl. Artfully arrange the julienned cucumber on top, and place the halved hard-boiled egg on the side. Sprinkle a final pinch of toasted sesame seeds for garnish. Your visually appealing and delicious yeolmu bibim guksu is now ready to be enjoyed!
