Spicy and Sweet Bibim Ramen (Korean Mixed Noodles)
Spicy and Sweet Bibim Ramen (Korean Mixed Noodles)
Honest Review: My Experience Making and Tasting Chef Baek Jong Won’s Bibim Ramen Recipe
A few days ago, I came across Chef Baek Jong Won’s recipe for Bibim Ramen. As someone who absolutely loves ramen, it immediately caught my eye and I knew I had to try it. The aroma that filled my kitchen as I started making the sauce, especially with the fragrant scallion oil, was incredibly appetizing. However, as I was mixing the sauce, a persistent thought kept nagging me: ‘Is this going to be too salty?’ I tried to dismiss it, thinking, ‘It’ll be fine!’ The image of Chef Baek Jong Won enjoying it so much flashed in my mind, and since I had already reduced the amount of gochujang and sugar, I felt somewhat reassured. Unfortunately, my worries turned out to be valid. Even after reducing the saltiness, it was overwhelmingly salty and almost inedible. The flavor also wasn’t quite to my personal taste. I had a fantastic experience with Chef Baek Jong Won’s Gim Ramen recipe before, so I had high hopes for this Bibim Ramen. In the end, I found that my own usual way of making Bibim Ramen suits my palate much better. If you plan on trying Chef Baek Jong Won’s Bibim Ramen recipe, I strongly recommend significantly reducing the amount of the soup powder seasoning. I believe that the true deliciousness of Bibim Ramen comes from a sweet and tangy sauce made with gochujang, rather than the ramen soup powder itself. Please take care of your health today too~♡
Basic Ingredients- 1 packet of ramen noodles
- 1 packet of soup base (garnish packet)
- 1 sheet of fish cake (eomuk)
- 3 mini king oyster mushrooms
- 1 boiled egg (for garnish)
Seasoning Sauce- 1/2 packet of ramen soup powder (adjust to taste)
- 1/2 tsp gochujang (Korean chili paste)
- 1/2 tsp gochugaru (Korean chili flakes)
- 1 tsp sugar
- 1 Tbsp olive oil
- A drizzle of sesame oil
- A pinch of chopped scallions
- A sprinkle of toasted sesame seeds
- 1/2 packet of ramen soup powder (adjust to taste)
- 1/2 tsp gochujang (Korean chili paste)
- 1/2 tsp gochugaru (Korean chili flakes)
- 1 tsp sugar
- 1 Tbsp olive oil
- A drizzle of sesame oil
- A pinch of chopped scallions
- A sprinkle of toasted sesame seeds
Cooking Instructions
Step 1
First, gently stir-fry the ramen soup powder over low heat. This process helps to mellow out any harshness in the powder and brings out a more roasted, savory aroma. Stir for about 1-2 minutes, making sure it doesn’t burn.
Step 2
Transfer the stir-fried soup powder to a bowl and let it cool down completely. It’s important to let it cool before mixing with other ingredients to maintain the best flavor.
Step 3
In a pan, heat 1 tablespoon of olive oil over low heat. Add the finely chopped scallions and sauté until they become fragrant and slightly softened, creating a flavorful scallion oil. Once the scallion oil is ready, add the cooled ramen soup powder, gochujang, gochugaru, and sugar. Mix everything thoroughly to create a delicious Bibim sauce. Taste and adjust the seasoning as needed. (If you’re concerned about saltiness, consider using even less ramen soup powder.)
Step 4
Slice the fish cake into thin strips and julienne the mini king oyster mushrooms. Cutting them this way ensures they are enjoyable to eat along with the noodles.
Step 5
Bring a pot of water to a boil and add the ramen noodles. Once the noodles are almost cooked, add the prepared fish cake and mushrooms to the boiling water and cook for about another minute. Drain the noodles and ingredients, then quickly rinse them under cold running water to remove excess starch. Drain thoroughly. This step helps the noodles stay firm and allows the sauce to cling better.
Step 6
Place the well-drained noodles into the bowl with the prepared Bibim sauce. Add a drizzle of sesame oil and a sprinkle of toasted sesame seeds. Gently mix the sauce with the noodles using your hands, being careful not to break the noodles. Ensure the sauce is evenly distributed.
Step 7
Transfer the well-mixed Bibim Ramen to a serving bowl. Garnish with half a boiled egg for a more appealing presentation. Enjoy your delicious homemade Bibim Ramen!
