Today was one of those days when I was craving spicy bibim guksu (Korean spicy mixed noodles).
I happened to have some pork in the fridge, so I figured it would go perfectly with a spicy noodle dish.
I followed chef Jung Ho-young’s recipe, and the result was incredibly satisfying.
You can easily enjoy noodles just as good as the ones from a restaurant right at home.
Ingredients
- Somyeon (thin Korean wheat noodles) – 2 generous servings (a thin, dried wheat noodle commonly used in cold Korean noodle dishes)
(1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
Sauce
- Gochugaru – 2 T (Korean red chili pepper flakes)
- Gochujang – 2 T heaping (Korean red chili paste)
- Sugar – 3 T
- Maesil-aek – 2 T (Korean green plum extract; can substitute with sugar if unavailable)
- Vinegar – 2 T
- Soy sauce – 2 T
- Worcestershire sauce – 1/2 T (optional)
- Minced garlic – 1 T
- Kimchi juice – to taste
- Cider or water – to taste (cider refers to a Korean lemon-lime soda similar to Sprite)
- Sesame oil – 2 T
- Chopped kimchi – to taste (finely diced and mixed directly into the sauce instead of using as a topping)
(1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
How to Make It
1Start by combining all the sauce ingredients together to make the seasoning sauce.
Once the sugar has completely dissolved, add the sesame oil and mix once more.TipIt’s important to mix well at this stage so the sugar fully dissolves.
TipInstead of topping the noodles with kimchi separately, I finely chopped it and mixed it right into the sauce. The tangy kimchi flavor blended beautifully with the seasoning.
2Boil the noodles, then rinse them several times under cold water to remove the starch, and drain well.
TipThis dish tastes even better when served alongside some meat.
3Add the sauce to the prepared noodles and toss everything together evenly.
4Finish by adding your favorite toppings, and it’s ready to serve.
This tangy, sweet, and savory kimchi bibim guksu makes a perfect quick meal.
Try pairing it with some meat for an even heartier dish.
Ingredients
- Somyeon (thin Korean wheat noodles) – 2 generous servings (a thin, dried wheat noodle commonly used in cold Korean noodle dishes)
- (1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
Sauce
- Gochugaru – 2 T (Korean red chili pepper flakes)
- Gochujang – 2 T heaping (Korean red chili paste)
- Sugar – 3 T
- Maesil-aek – 2 T (Korean green plum extract; can substitute with sugar if unavailable)
- Vinegar – 2 T
- Soy sauce – 2 T
- Worcestershire sauce – 1/2 T (optional)
- Minced garlic – 1 T
- Kimchi juice – to taste
- Cider or water – to taste (cider refers to a Korean lemon-lime soda similar to Sprite)
- Sesame oil – 2 T
- Chopped kimchi – to taste (finely diced and mixed directly into the sauce instead of using as a topping)
- (1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
How to Make It
- Start by combining all the sauce ingredients together to make the seasoning sauce.
Tip.It's important to mix well at this stage so the sugar fully dissolves. - Boil the noodles, then rinse them several times under cold water to remove the starch, and drain well.
Tip.This dish tastes even better when served alongside some meat. - Add the sauce to the prepared noodles and toss everything together evenly.
- Finish by adding your favorite toppings, and it's ready to serve.
