When you think of Korean condiment, what comes to your mind first? Yeah, 9 out of 10 would say “gochujang“, right? So with this iconic Korean chili paste, let’s make Bibim Guksu (Spicy Mixed Noodles) within 10 minutes. You don’t buy it? I’m serious. It will be literally 10 minutes, so buckle up!
BIBIM GUKSU (2 servings)
Ingredients:
- 1 cucumber
- 1/2 yellow onion
- 1/4 Korean pear (or Asian/Nashi pear)
- 7 oz (200g) joongmyeon noodles (or somyeon noodles)
- 1 tbsp toasted sesame oil
- 3.5 oz (100g) beef brisket (or chicken thigh, pork belly)
- Hard-boiled eggs, to serve
- Generous pinch of toasted (ground) sesame seeds
Bibim Guksu Sauce:
- 4 tbsp Korean chili paste (gochujang)
- 1 tbsp sugar
- 2 tbsp Korean chili pepper flakes (gochugaru)
- 2 tbsp light corn syrup
- 1 tbsp soy sauce
- 2 tbsp white vinegar
- 1/2 tbsp minced garlic
- 1/2 tsp MSG (optional)
- 3 tbsp pineapple/apple juice (or grate Korean pear)
Instructions:
PREP FRESH INGREDIENTS
1. Slice the cucumber into thin strips. (If the skin is too tough, you can peel it off.)
2. Thinly slice the onion. Soak it in cold water for 10 minutes. Drain.
3. Cut the pear into matchsticks.
MAKE SAUCE
In a small container, mix together Korean chili paste, sugar, Korean chili pepper flakes, corn syrup, soy sauce, vinegar, garlic, MSG (if using), pineapple (or apple) juice.
COOK NOODLES
1. Cook the noodles according to the package instructions. Drain and rinse well under cold water (or ice water).
2. In a large mixing bowl, combine the drained noodles with the sesame oil (1 tbsp) and the sauce. Depending on how spicy you want it to be, you can use it all or less. Mix it by hand.
ASSEMBLE
1. For the last topping, cook the beef brisket until nicely browned.
2. Divide the noodles into serving bowls. Top it off with some sliced onion, pear, egg, and beef brisket. Sprinkle on the (ground) sesame seeds. Enjoy~!
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YOU MAY ALSO LIKE:
- Ganjang Bibim Guksu (Soy Sauce Noodles)
- Fried Dumplings
- Sesame Noodles
Ingredients
1 cucumber
1/2 yellow onion
1/4 Korean pear (or Asian/Nashi pear)
7 oz (200g) joongmyeon noodles (중면) (or somyeon noodles)
1 tbsp toasted sesame oil
3.5 oz (100g) beef brisket (or chicken thigh, pork belly)
Hard-boiled eggs, to serve
Generous pinch of toasted (ground) sesame seeds
- Bibim Guksu Sauce:
1 tbsp sugar
2 tbsp light corn syrup
1 tbsp soy sauce
2 tbsp white vinegar
1/2 tbsp minced garlic
1/2 tsp MSG (optional)
3 tbsp pineapple/apple juice (or grate Korean pear)
Directions
- Prep Fresh Ingredients
- Slice the cucumber into thin strips. (If the skin is too tough, you can peel it off.)
- Thinly slice the onion. Soak it in cold water for about 10 minutes. Drain.
- Cut the pear into matchsticks.
- Make Sauce
- In a small container, mix together Korean chili paste, sugar, Korean chili pepper flakes, corn syrup, soy sauce, vinegar, garlic, MSG (if using), and pineapple juice (or apple juice).
- Cook Noodles
- Cook the noodles according to the package instructions. Drain and rinse well under cold water (or ice water).
- In a large mixing bowl, combine the drained noodles with the sesame oil (1 tbsp) and the sauce. Depending on how spicy you want it to be, you can use it all or less. Mix it by hand.
- Assemble
- For the last topping, cook the beef brisket until nicely browned.
- Divide the noodles into serving bowls. Top it off with some sliced onion, pear, egg, and beef brisket. Sprinkle on the (ground) sesame seeds. Enjoy~!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
