Sweet & Tangy Bibim Guksu with Pear Nectar
Sweet & Tangy Bibim Guksu with Pear Nectar
Refreshing Summer Delight: Sweet & Tangy Bibim Guksu Recipe
As the weather warms up, bibim guksu (spicy mixed noodles) becomes an indispensable dish. The combination of cold somyeon noodles tossed in a sweet and tangy sauce is the perfect match for summer. We’ve added a delightful sweetness using pear nectar to our bibim sauce, along with a variety of fresh vegetables. This recipe offers a refreshing and flavorful meal that’s perfect for a light lunch or a special summer treat.
Main Ingredients- Somyeon noodles, for 2 servings (approx. 200g)
- Eggs, 2
- Cucumber, 1/3
- Perilla leaves (Kkaennip), 4 sheets
- Whole sesame seeds, 1 Tbsp (lightly crushed)
Spicy & Sweet Bibim Sauce- Gochujang (Korean chili paste), 2 Tbsp
- Gochugaru (Korean chili powder), 1 Tbsp
- Jinganjang (Korean soy sauce), 1 Tbsp
- Pear nectar (or pear juice beverage), 3 Tbsp
- Sugar, 1 Tbsp
- Maesilcheong (plum extract), 1 Tbsp
- Vinegar, 2 Tbsp
- Minced garlic, 1 Tbsp
- Sesame oil, a drizzle (for finishing)
- Gochujang (Korean chili paste), 2 Tbsp
- Gochugaru (Korean chili powder), 1 Tbsp
- Jinganjang (Korean soy sauce), 1 Tbsp
- Pear nectar (or pear juice beverage), 3 Tbsp
- Sugar, 1 Tbsp
- Maesilcheong (plum extract), 1 Tbsp
- Vinegar, 2 Tbsp
- Minced garlic, 1 Tbsp
- Sesame oil, a drizzle (for finishing)
Cooking Instructions
Step 1
1. Let’s start by making the heart of your delicious bibim guksu: the sauce. In a bowl, combine gochujang (2 Tbsp), gochugaru (1 Tbsp), jinganjang (1 Tbsp), pear nectar (3 Tbsp) for a refreshing sweetness, sugar (1 Tbsp), maesilcheong (1 Tbsp), vinegar (2 Tbsp) for tanginess, and minced garlic (1 Tbsp) for aroma. Mix everything thoroughly until well combined. 2. Chilling this sauce in the refrigerator for a bit while the noodles cook will enhance the flavors and make it even more delicious when mixed with the noodles.
Step 2
Prepare the colorful toppings for your bibim guksu. 1. Hard-boil the eggs until fully cooked. Once boiled, rinse them under cold water, peel, and slice them in half. 2. Wash the cucumber and julienne it thinly, avoiding the seedy core. 3. Stack the perilla leaves, roll them up tightly, and thinly slice them into fine strips. Slicing them thinly is key for a pleasant texture!
Step 3
Prepare the whole sesame seeds for an extra nutty flavor. Lightly crush 1 Tbsp of whole sesame seeds using a mortar and pestle or the back of a spoon. You want a slightly coarse texture rather than a fine powder to enjoy the crunch.
Step 4
Now, let’s cook the somyeon noodles. 1. Bring a large pot of water to a rolling boil. Add the somyeon noodles (for 2 servings) and gently separate them to prevent sticking as they cook. 2. To achieve perfectly chewy noodles, add about half a cup of cold water to the pot every time the water starts to boil over. Repeat this process 2-3 times. This technique ensures the noodles are cooked to a delightful al dente texture.
Step 5
Once the noodles are cooked, immediately rinse them under cold running water. This stops the cooking process and rinses away excess starch, contributing to their firm and chewy texture.
Step 6
The final assembly! Drain the somyeon noodles well and arrange them attractively in a serving bowl. Generously spoon the prepared sweet and tangy bibim sauce over the noodles. Top with the halved boiled eggs, julienned cucumber, and sliced perilla leaves. Finally, sprinkle the crushed sesame seeds over everything for a fragrant finish. Gently mix everything together and enjoy your delicious and refreshing bibim guksu!
