Super Simple Rice Cooker Bibim Guksu
Super Simple Rice Cooker Bibim Guksu
The Secret to Making Baek Jong-won’s ‘Niga Bibim Barag’ Noodles Effortlessly with a Rice Cooker
This is Baek Jong-won’s ‘Niga Bibim Barag’ recipe, allowing you to enjoy delicious spicy mixed noodles using just a rice cooker, without any complicated steps. The chicken-based sauce blends wonderfully with the noodles, offering a deep flavor. Detailed instructions are provided for everyone to easily follow.
Main Ingredients- Wheat noodles (Somen) 100g
- Cucumber 1/6
- Sesame seeds, a pinch
Rice Cooker Sauce Ingredients- Minced chicken 50g (Pork, beef, or shrimp can be substituted)
- Soy sauce 3 Tbsp
- Water 1 Tbsp
- Cooking wine (Mirin) 2 Tbsp
- Corn syrup (or honey) 4 Tbsp
- Sugar 1/2 Tbsp
- Minced green onion 1 handful (approx. 1/4 cup)
- Onion powder 1 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp (for 2 servings)
- Garlic powder 1/2 Tbsp (or 1 Tbsp minced garlic)
- Ginger powder 1/4 tsp (or 1/2 tsp grated ginger)
- Minced chicken 50g (Pork, beef, or shrimp can be substituted)
- Soy sauce 3 Tbsp
- Water 1 Tbsp
- Cooking wine (Mirin) 2 Tbsp
- Corn syrup (or honey) 4 Tbsp
- Sugar 1/2 Tbsp
- Minced green onion 1 handful (approx. 1/4 cup)
- Onion powder 1 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp (for 2 servings)
- Garlic powder 1/2 Tbsp (or 1 Tbsp minced garlic)
- Ginger powder 1/4 tsp (or 1/2 tsp grated ginger)
Cooking Instructions
Step 1
First, let’s make the delicious bibim guksu sauce using your rice cooker. In the inner pot of the rice cooker, combine minced chicken (50g), soy sauce (3 Tbsp), corn syrup or honey (4 Tbsp), sugar (1/2 Tbsp), onion powder (1 Tbsp), water (1 Tbsp), a handful of minced green onions, and cooking wine (2 Tbsp). Mix everything well. (Note: You can substitute chicken with minced pork, shrimp, or beef for a different flavor. This sauce quantity is suitable for about 2 servings.)
Step 2
Prepare 100g of somen noodles. Since they will be cooked in the rice cooker, break the noodles in half so they fit comfortably inside the inner pot.
Step 3
Once the 9-minute ‘reheat’ function is complete, carefully transfer the sauce you made in the rice cooker to an airtight container or another bowl. We’ll use it again later.
Step 4
You don’t need to wash the rice cooker pot after removing the sauce. Now, place the prepared somen noodles into the inner pot. Add about 600ml of water, ensuring the noodles are fully submerged. Set the rice cooker to the ‘reheat’ function for 9 minutes to cook the noodles.
Step 5
Before taking the noodles out, to the sauce you transferred earlier, add gochugaru (1 Tbsp), garlic powder (1/2 Tbsp – or 1 Tbsp minced garlic), and ginger powder (1/4 tsp – or 1/2 tsp grated ginger). Stir everything together thoroughly. (Tip: For an even richer flavor, let the sauce rest in the refrigerator for a day before serving!)
Step 6
Wash the cucumber thoroughly and slice it thinly into julienne strips, removing the seedy core if preferred. About 1/6 of a cucumber should be sufficient.
Step 7
As soon as the 9-minute reheat cycle is finished, immediately remove the noodles from the rice cooker and place them in a colander. Rinse them quickly under cold running water to cool them down; this helps make the noodles delightfully chewy and firm.
Step 8
Shake off any excess water from the cooled noodles and arrange them nicely in a serving bowl. Generously spoon about 4 Tbsp of the prepared sauce over the noodles. Top with the julienned cucumber and a sprinkle of sesame seeds. Your delicious bibim guksu is ready to be enjoyed! Serve and savor.
