Spicy Red Chicken Sauce Bibim Guksu with Chamnamul
Spicy Red Chicken Sauce Bibim Guksu with Chamnamul
Quick and Spicy Chamnamul Bibim Guksu Using Red Chicken Sauce
Hello everyone, this is Nan-i. As the weather gets warmer, I find myself reaching for simple meals more often. Summer always makes me crave noodle dishes, and when I’m in the mood for something spicy, using Red Chicken Sauce makes it incredibly easy and quick to prepare! Let’s enjoy a healthy bowl of bibim guksu made with brown rice noodles instead of regular wheat flour.
Main Ingredients- Brown rice noodle somen, 2 servings
- Chamnamul (Korean potherb mustard), 100g
- Red Chicken Sauce (to taste)
- Eggs, 2
Seasonings & Stir-fried Kimchi Ingredients- Aged kimchi, 100g
- 1 Tbsp minced garlic (for stir-fried kimchi)
- 1 Tbsp sugar (for stir-fried kimchi)
- A little sesame oil (for stir-fried kimchi)
- A little sesame seeds (for stir-fried kimchi)
- 1 Tbsp fish sauce (for chamnamul seasoning)
- 1/2 Tbsp minced garlic (for chamnamul seasoning)
- 1 Tbsp cooking wine/mirin (for chamnamul seasoning)
- 1 Tbsp plum extract (for chamnamul seasoning)
- 1 Tbsp vinegar (for chamnamul seasoning)
- A little sesame seeds (for chamnamul seasoning)
- Aged kimchi, 100g
- 1 Tbsp minced garlic (for stir-fried kimchi)
- 1 Tbsp sugar (for stir-fried kimchi)
- A little sesame oil (for stir-fried kimchi)
- A little sesame seeds (for stir-fried kimchi)
- 1 Tbsp fish sauce (for chamnamul seasoning)
- 1/2 Tbsp minced garlic (for chamnamul seasoning)
- 1 Tbsp cooking wine/mirin (for chamnamul seasoning)
- 1 Tbsp plum extract (for chamnamul seasoning)
- 1 Tbsp vinegar (for chamnamul seasoning)
- A little sesame seeds (for chamnamul seasoning)
Cooking Instructions
Step 1
Thoroughly wash 100g of fresh chamnamul. Rinse it several times under running water to remove any dirt or debris. Then, soak it in water with 1 tablespoon of vinegar for about 5 minutes and 30 seconds to keep it crisp and fresh.
Step 2
Once the chamnamul is drained, cut it into bite-sized pieces, about 3cm long. Cutting them to a suitable length will make them easier to mix into the noodles.
Step 3
In a bowl, combine the chamnamul with 1/2 tablespoon of minced garlic, 1 tablespoon of fish sauce, 1 tablespoon of cooking wine, 1 tablespoon of plum extract, and 1 tablespoon of vinegar. Gently toss to coat. Sprinkle with sesame seeds for a nutty aroma, and taste to adjust seasonings if needed, according to your preference.
Step 4
Finely chop 100g of aged kimchi. You can rinse it briefly under running water to reduce some of its tartness if desired. Heat a little oil in a pan, add 1 tablespoon of minced garlic and 1 tablespoon of sugar, and stir-fry. Add the chopped kimchi and cook until softened. Just before finishing, stir in a dash of sesame oil and sprinkle with sesame seeds for the stir-fried kimchi.
Step 5
Here we have somen noodles made from brown rice, which offer a wonderfully chewy texture! They are a great healthy alternative for those who find regular wheat noodles a bit heavy. Boil the noodles in plenty of water for 5 minutes and 30 seconds. Immediately rinse them under cold water to remove excess starch, then drain thoroughly in a colander.
Step 6
Arrange the drained somen noodles attractively in a serving bowl. Circle the seasoned chamnamul around the noodles. Place a generous portion of the stir-fried kimchi in the center. Drizzle the spicy Red Chicken Sauce over the top, according to your preference. Finally, top with a fried egg and a sprinkle of sesame seeds to complete this hearty bibim guksu.
Step 7
Your delicious and visually appealing Spicy Chamnamul Bibim Guksu is now ready! It’s a perfect, healthy meal that’s both satisfying and delightful.
Step 8
Mixing in the stir-fried kimchi enhances the overall flavor profile. This spicy dish is wonderfully invigorating and a great way to stimulate your appetite, especially on hot summer days. Feel free to adjust the amount of Red Chicken Sauce to match your desired level of spiciness!
