Spicy and Tangy Yeolmu Bibim Guksu
Spicy and Tangy Yeolmu Bibim Guksu
Baek Jong-won’s Delicious Yeolmu Bibim Guksu Recipe
Perfect for those hot days when you lose your appetite! This is a spicy, sweet, and tangy bibim guksu made with Baek Jong-won’s recipe. Topped with well-fermented yeolmu kimchi, it’s incredibly delicious. Try this invigorating spicy noodle dish to awaken your taste buds!
Main Ingredients- 200g somyeon (thin wheat noodles, for 2 servings)
- 1 cup well-fermented yeolmu kimchi (young radish kimchi)
- 1/2 cucumber
- 1-2 hard-boiled eggs
- A pinch of toasted sesame seeds
- A drizzle of sesame oil
Golden Sauce Mix- 4 Tbsp gochujang (Korean chili paste)
- 4 Tbsp sugar
- 4 Tbsp vinegar
- 1 Tbsp minced garlic
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp soy sauce
- 4 Tbsp gochujang (Korean chili paste)
- 4 Tbsp sugar
- 4 Tbsp vinegar
- 1 Tbsp minced garlic
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp soy sauce
Cooking Instructions
Step 1
First, let’s prepare the toppings. Wash the half cucumber and julienne it finely. Prepare your well-fermented yeolmu kimchi by cutting it into bite-sized pieces. Since the saltiness of yeolmu kimchi can vary by household, adjust the amount to your taste. I like eggs, so I prepared two, but you can use one or two depending on your preference.
Step 2
Now, let’s make the sauce that will define the flavor of your bibim guksu! In a bowl, combine 4 Tbsp gochujang, 4 Tbsp sugar, 4 Tbsp vinegar, 1 Tbsp minced garlic, 1 Tbsp gochugaru, and 1 Tbsp soy sauce. Mix them well until there are no lumps. This golden ratio is key to a delicious sauce, so be sure to follow it!
Step 3
Finally, let’s prepare the toasted sesame seeds for extra flavor. Lightly grinding the sesame seeds will enhance their nutty aroma. You can use a blender or a mortar and pestle to grind them slightly.
Step 4
It’s time to cook the somyeon noodles. Fill a pot with about 1.2 liters of water and bring it to a rolling boil. Once the water is boiling, add the 2 servings (200g) of somyeon and loosen the noodles to prevent them from clumping.
Step 5
Here’s a secret to achieving perfectly chewy noodles! When the water comes back to a boil after adding the noodles, pour in about 150-200ml of cold water. Repeat this process twice. This step helps the noodles cook evenly and prevents them from becoming mushy, resulting in a delightfully springy texture.
Step 6
Once the noodles are cooked to perfection (usually around 4-5 minutes), immediately drain them into a colander. Rinse the noodles under cold running water, gently rubbing them with your hands. This removes excess starch, making the noodles cleaner and firmer. Shake the colander well to drain off as much water as possible.
Step 7
Transfer the drained somyeon noodles into a large bowl. Add all the prepared spicy and sweet sauce mixture. Using your hands, gently toss and mix the noodles with the sauce until every strand is evenly coated. Be careful not to mix too vigorously, as this could break the noodles.
Step 8
Now, beautifully arrange the sauced somyeon noodles in a serving bowl. Generously top with the julienned cucumber and crunchy yeolmu kimchi. Slice the hard-boiled eggs in half and place them artfully. Finish with a generous sprinkle of the ground toasted sesame seeds and a final drizzle of fragrant sesame oil. Your mouthwatering Yeolmu Bibim Guksu is ready! Enjoy this delightful meal!
