This recipe of bibim guksu originates from Korea, and is a noodle dish that is especially popular during summer because it’s made with chilled cold noodles. It uses thin wheat flour noodles to prepare, and has a sweet and savoury sauce that you mix in to eat with. The sauce combines guchujang, sugar, sesame oil and rice vinegar, so has a hint of sourness in it as well.
I recall that we recently had a chance to dine at a nearby Korean eatery called The Butcher’s Dining. It is very near to where we stay, just off the main road from the Chinese temple (a very well hidden gem). It serves Korean dishes in a classy manner, and has a small grocery store where you could get interesting ingredients which is great if you wish to prepare Korean dishes at home. I tried the perilla oil noodle that day, and I was amazed by the flavours that came from the oil of perilla seeds. It’s nutty and very different from sesame oil, and it gives the noodles a touch of fragrance that makes it even more appetising to munch into. It was a taste I couldn’t forget.
I may one day buy a bottle of perilla oil myself, and add it into my bowl of bibim guksu, just to give the noodles an added punch and layer of taste. But for now, just sesame oil will do. Remember to top it up with julienned cucumber and an egg to make for a complete plate of summer noodles!
Ingredients:
- Kimchi: 1/2 cup
- Light soy sauce: 4 tbsp
- Sesame oil: 2 tbsp
- Rice vinegar: 2 tbsp
- Gochujang: 2 tbsp (more if preferred)
- Sugar: 2 tbsp
- Garlic: 2 cloves, minced
- Sesame seed: 1 tsp
- Egg: 2
- Korean wheat noodles (200g, extra thin)
- Cucumber: 1/2, thinly sliced
Method:
- Combine kimchi, light soy sauce, sesame oil, rice vinegar, gochujang, sugar, garlic & sesame seeds in a big bowl. Set aside.
- Bring a small pot of water to boil. Lower eggs into pot. Boil for 7min. Remove into ice bath. Peel & half them.
- Bring another pot of water to boil. Cook noodles for 2min till soft but not soggy. Strain & rinse under cold water.
- Combine noodles with sauce. Mix well.
- Scoop into serving bowls. Top with cucumber & egg to serve.
Serving:
2 persons
