WHAT’S COOKIN’: Easy Bibim Guksu 비빔국수 (Mixed Noodles with GoChuJang)

Lazy weekends are meant for randomly thrown together meals and easy recipes.

Off the top of my head today, I was planning to make a repeat of Bulgogi and Ssangchu wrap combination.

Hold on.

How about a different way of presentation and this time with noodles?

 

Turns out i’m not the first to have this idea, in fact there already exist a cold dish called Bibim Guksu 비빔국수 (Mixed Noodles with GoChuJang).

I would have wanted to serve the noodles warm, but because I had to rinse it under running water to remove the starchiness which prevents the noodles from sticking together. It cooled.  Serve it straight off the stove if you like.

What i love after eating this dish was the refreshing taste it brings, because of the lack of oil and minimal use of salt.

Just a tad sour with the vinegar from the Kimchi juice and salty spicy from Gochujang and Doenjang.

And the mild fragrance from a dash of sesame oil prior to mixing.

 

This dish can be served either warm, cold or chilled.

Personally i prefer it cold and tried it chilled and liked it very much too!

 

Bibim 비빔 – Mixed

Guksu 국수 – Noodle Dish, another word would be  Noodles ‘Myeon’.

Milguksu 밀국수 – Wheat Flour Noodles

 

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Here’s my rendition of the cold noodle dish.

Almost similar to BibimBap 비빔밥 (Mixed Rice)  but much easier to prepare.

TIP* I have also made a wet version of a quick beef stirfry, with a little gravy, this would make the overall dish when mixed together less dry for eating.

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INGREDIENTS (Serves 2)

1 1/2 Handul Dried SoMyeon / Milguksu 밀국수

3 Bowls Water

1 Tbsp Gochujang (Fermented Soyabean and Chilli Paste)

1 Tsp Doenjang (Fermented Soyabean Paste)

1/2 Tsp Sesame Oil

 

100g Bulgogi / Thinly Cut Beef – Striped

1/4 Onion / 3 Small Shalllots – Coarse Chopped

2 Tbsp Kimchi Juice

3 Tbsp Liquid from boiling Noodles

Dash of EVOO

Dash of Salt

Dash of Black Pepper

 

1/2 Cup Romaine Lettuce – Coarse Chopped

Hard Boiled Egg (Halfed) – I used a previously prepared  Shoyu Tamago 醤油の卵 (Japanese Soy Sauce Boiled Egg).

1/2 Tsp Roasted White Sesame Seeds

 

METHOD

  • Bring water to a boil in a pot, add noodles.
  • Boil for approx 5mins, drain and rinse under running water.
  • Meantime, prepare the noodle sauce. Mix Sesame Oil, Gochujang and Doenjang together.
  • Heat pan, drizzle in some Olive Oil.
  • Fry Onions for abit, add in your striped beef and give a quick stir fry till cooked.
  • Add in Kimchi Juice and Water, making sure when the food starts bubbling, there is some gravy from it. Otherwise add more water.
  • Prepare to serve. Put noodles into dish, drizzle in the meat gravy.
  • Top with Boodle Sauce, and the fresh and cooked ingredients as you like.
  • Serve.
  • Alternatively, you can store all the prepared food in the refrigerator and serve this dish chilled.