Spring’s Aromatic Chamnamul Bibim Guksu (Mixed Noodles)
Spring’s Aromatic Chamnamul Bibim Guksu (Mixed Noodles)
Chamnamul Bibim Guksu Recipe / Spring Delicacy
Craft a refreshing and flavorful Bibim Guksu using Chamnamul (Korean potherb)! Chamnamul is celebrated for its health benefits, including aiding in weight management, preventing dry eyes, and offering protection against high blood pressure and strokes. It’s also known to be effective for nerve pain and vaginal discharge. The delightful combination of fragrant Chamnamul and our sweet and spicy sauce makes this noodle dish a satisfying and delicious meal, perfect even without side dishes.
Core Ingredients- 100g Somyeon or Jungmyeon noodles
- 60g Fresh Chamnamul (Korean potherb)
Flavorful Bibim Sauce- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Vinegar (use 1 Tbsp if using double-strength vinegar)
- 1 Tbsp White Sugar
- 1 Tbsp Oligosaccharide or Corn Syrup
- 1/2 Tbsp Soy Sauce
- 1/2 Tbsp Gochugaru (Korean chili flakes, fine)
- 1 Tbsp Toasted Sesame Seeds (or ground sesame seeds)
- 1 Cheongyang chili pepper (adjust to your spice preference)
- 1 tsp Minced Garlic
Garnishes- 1 handful Roasted Seaweed Flakes (Gim-garu)
- 1 Tbsp Toasted Sesame Seeds
- 1 Tbsp Sesame Oil
- 1 Hard-boiled Egg (halved)
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Vinegar (use 1 Tbsp if using double-strength vinegar)
- 1 Tbsp White Sugar
- 1 Tbsp Oligosaccharide or Corn Syrup
- 1/2 Tbsp Soy Sauce
- 1/2 Tbsp Gochugaru (Korean chili flakes, fine)
- 1 Tbsp Toasted Sesame Seeds (or ground sesame seeds)
- 1 Cheongyang chili pepper (adjust to your spice preference)
- 1 tsp Minced Garlic
Garnishes- 1 handful Roasted Seaweed Flakes (Gim-garu)
- 1 Tbsp Toasted Sesame Seeds
- 1 Tbsp Sesame Oil
- 1 Hard-boiled Egg (halved)
Cooking Instructions
Step 1
Bring a large pot of water to a rolling boil with a pinch of coarse salt. Add the noodles and start cooking. When the water begins to boil over, add a ladleful of cold water, repeating this process 2-3 times. This helps the noodles cook evenly and become chewy. While the noodles cook, hard-boil an egg for garnish and then place it in cold water to cool.
Step 2
Once the noodles are cooked al dente, drain them using a colander. Rinse them thoroughly under cold running water, gently rubbing to remove excess starch and prevent sticking. Drain well to ensure the sauce coats the noodles nicely.
Step 3
Rinse the fresh Chamnamul under running water a couple of times to remove any dirt. Gently pat it dry and then chop it into bite-sized pieces, about 3-4 cm long. This ensures it’s easy to eat when mixed with the noodles.
Step 4
In a small bowl, combine all the bibim sauce ingredients: gochujang, vinegar, sugar, oligosaccharide, soy sauce, gochugaru, sesame seeds, and minced garlic. Mix them well until you have a smooth, cohesive sauce. Remember to adjust the vinegar amount if you are using double-strength vinegar. Adding minced garlic enhances the aroma, and using plenty of ground sesame seeds adds a rich nutty flavor. Feel free to make a larger batch of sauce if you’re serving more noodles or prefer a stronger flavor.
Step 5
Place the drained noodles in a large mixing bowl. Add a moderate amount of the prepared bibim sauce. Start by mixing the noodles with the sauce gently. Taste and add more sauce if needed, adjusting to your preference. It’s best to add the Chamnamul and other vegetables towards the end, mixing them lightly after the noodles are mostly coated with sauce, to maintain their crisp texture.
Step 6
Transfer the well-mixed Chamnamul Bibim Guksu to a serving bowl. Drizzle generously with sesame oil and sprinkle with toasted sesame seeds for the final touch. For an even more satisfying dish, top with a generous amount of roasted seaweed flakes and the halved hard-boiled egg. (Example: A braised egg also makes a delicious addition.)
