📝 About This Recipe
Bibim-guksu is a beloved Korean classic that captures the vibrant essence of summer in a single bowl. This dish features delicate wheat flour noodles tossed in a bold, multi-dimensional sauce that strikes a perfect balance between spicy Gochujang, tangy rice vinegar, and a hint of sweetness. It is a refreshing, no-meat-required meal that awakens the palate with its contrasting textures of chewy noodles and crisp, fresh vegetable garnishes.
🥗 Ingredients
The Noodles
- 200 grams Somyeon (Thin wheat noodles) (roughly two bundles)
The Signature Spicy Sauce
- 3 tablespoons Gochujang (Korean red chili paste) (the base of the heat)
- 1 tablespoon Gochugaru (Korean red chili flakes) (for extra smokiness and color)
- 1 tablespoon Soy sauce (use regular or light soy sauce)
- 2 tablespoons Rice vinegar (apple cider vinegar is a good substitute)
- 1.5 tablespoons Honey or Sugar (adjust to your preferred sweetness)
- 1 tablespoon Toasted sesame oil (for that essential nutty aroma)
- 1 clove Garlic (finely minced)
- 2 tablespoons Kimchi juice (optional, but adds incredible depth)
Vegetables and Toppings
- 1/2 cup Baechu Kimchi (well-fermented, chopped into bite-sized pieces)
- 1/2 piece Cucumber (julienned into thin matchsticks)
- 1 piece Hard-boiled egg (sliced in half)
- 1 teaspoon Toasted sesame seeds (for garnish)
- 1/4 cup Dried seaweed (Gim) (shredded or cut into thin strips)
👨🍳 Instructions
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1
Begin by preparing the sauce. In a medium-sized mixing bowl, combine the Gochujang, Gochugaru, soy sauce, rice vinegar, honey, minced garlic, sesame oil, and kimchi juice.
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2
Whisk the sauce ingredients vigorously until the honey and Gochujang are fully dissolved and the mixture is glossy and smooth. Set aside for at least 10 minutes to allow the flavors to meld.
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3
Prepare your garnishes. Julienne the cucumber into thin strips, chop the aged kimchi, and boil your egg (8 minutes for a slightly jammy yolk, 10 minutes for fully hard-boiled).
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4
Bring a large pot of water to a rolling boil. Do not add salt, as Korean wheat noodles often contain enough sodium.
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5
Add the Somyeon noodles to the boiling water, spreading them out to prevent sticking.
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6
When the water starts to foam and boil over (usually after 2 minutes), pour in half a cup of cold water. This 'shocks' the noodles, making them chewier. Repeat this once more when it boils again.
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7
Test a noodle for doneness; it should be firm but fully cooked through (al dente). This usually takes 3-4 minutes total.
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8
Immediately drain the noodles in a colander and rinse them under very cold running water. Use your hands to 'scrub' the noodles gently in the water to remove excess starch—this is the secret to a clean, non-sticky texture.
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9
Drain the noodles thoroughly, squeezing out any excess water with your hands. Excess water will dilute the sauce.
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10
Transfer the noodles to the bowl with the sauce. Add the chopped kimchi and half of the julienned cucumbers.
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11
Mix the noodles and sauce by hand (using a plastic glove) or with tongs until every strand is vibrantly coated in red.
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12
Divide the noodles into two bowls. Top each with the remaining cucumber, a half of a hard-boiled egg, a sprinkle of sesame seeds, and the shredded seaweed.
💡 Chef's Tips
For the best flavor, use 'old' kimchi that has a sour smell; it provides the necessary acidity. If the sauce is too thick, add a tablespoon of cold water or extra kimchi juice to loosen it. To make it extra refreshing, place your serving bowls in the freezer for 10 minutes before plating. If you want more protein, grilled pork belly (Samgyeopsal) is a traditional and delicious addition. Don't skip the cold water rinse; scrubbing the noodles under the tap is vital for that signature bouncy texture.
🍽️ Serving Suggestions
Serve with a side of cold, clear bean sprout soup (Kongnamul-guk) to cleanse the palate. Pairs beautifully with a glass of chilled Boricha (roasted barley tea). Add a few ice cubes directly into the bowl during peak summer heat to keep the dish ice-cold. Serve alongside Korean dumplings (Mandu) for a complete and satisfying meal. A side of yellow pickled radish (Danmuji) provides a sweet crunch that complements the spice.