Kimchi Bibim Guksu Recipes
KIMCHI BIBIM GUKSU
Bibim guksu, which means "mixed noodles" in Korean, is an adaptable, spicy cold noodle dish that's perfect for a quick summer meal. For many Korean families, bibim guksu and samgyupsal, or grilled pork belly, is a go-to meal after long afternoons spent in the sun. Traditionally, bibim guksu does not include kimchi, but here it imparts a robust flavor with spicy and sour elements. Somyeon (thin wheat flour noodles) or soba noodles are traditionally used, but angel hair pasta would work as well. You can double the sauce and use it for bibimbap in another meal.
Provided by Darun Kwak
Categories dinner, lunch, weeknight, noodles, pickles, vegetables, main course
Time 20m
Yield 2 servings
Number Of Ingredients 15
Steps:
- Bring a pot of water to boil. While the water comes to a boil, prepare the sauce: In a small bowl, mix all the sauce ingredients. When adding the sesame seeds, crush them gently between the palms of your hands to release a deeper flavor. Stir sauce to combine, then set aside. (Makes 3/4 cup.)
- Cook the noodles according to package directions, making sure not to overcook. Once the noodles are cooked, rinse thoroughly under cold water, to ensure they maintain a chewy consistency.
- In a large mixing bowl, combine the noodles and the sauce. Mix well with clean hands. (This adds 손맛 or sohn mat, which is Korean for "the taste that comes from one's hands" or "a homemade taste.")
- Divide the mixed noodles between two bowls. Top with small piles of salad greens, cucumbers and carrots, plus perilla leaves, gim and eggs (if using).
KIMCHI BIBIM GUKSU
These spicy cold noodles are my ultimate comfort food. My mother would make it on busy weeknights, since you can put it together quickly with pantry-ready items. The dish is meant to be sweet and spicy from the kimchi, gochugaru and sugar, but feel free to play around with the levels of seasoning.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 2 servings
Number Of Ingredients 14
Steps:
- For the kimchi bibim sauce: Bring a large pot of water to a boil.
- Mix the kimchi, kimchi juice or brine, sugar, sesame oil, gochujang, vinegar, soy sauce, garlic and gochugaru, if using, in a large bowl until combined. Set aside.
- Add the noodles to the boiling water and cook according to the package instructions. Drain the noodles in a colander and rinse in a running bath of cold water, rubbing the noodles between your fingers and gently massaging them in the water. Drain and then rinse again, repeating 2 more times to remove excess starch. Drain completely.
- For the garnish: Add the noodles to the bowl with the sauce and toss until well coated. Divide the noodles between 2 large soup bowls and top them with the kimchi from the sauce. Divide and layer the cucumber, roasted seaweed, egg and sesame seeds on top of the kimchi. Drizzle with sesame oil.
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- Meanwhile, let’s make kimchi mixtures. Add kimchi into a mixing bowl and cut it with kitchen scissors.
- Add gochujnag, vinegar, sugar, sesame oil and seeds. When you adding sesame seeds, place on one of your palm and break by rubbing both palms so fragrance will be released. Add more vinegar if your kimchi is not quite fermented and not sour enough. Mix well.
- Drain cooked noodles in a strainer and rinse under running cold water to get rid of excess starch. Drain completely.
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