Bi Bim Guksu

A cool summer dish, Bi Bim Guksu is a noodle based version of Bi Bim Bap. Fantastic for those hot summer days when you just do not want to cook anything complex or time consuming on the stove top.

Servings: 4

Cooking Times

Total Time: 30 minutes

Ingredients

12

ounces

memil guksu (buckwheat noodles/soba noodles)

4

each

lettuce leaves (red or green loose leaf)

1

each

large red cabbage leaf

1

each

small cucumber

1

each

carrot

2

ounces

sprouts (snow pea, radish, bean, etc)

3

tablespoons

Kimchi

Sauce

3

tablespoons

gochujang (Korean chili paste)

3

tablespoons

rice vinegar

1 1/2

tablespoon

soy sauce

1 1/2

tablespoon

mool yut (Korean malt syrup) or honey

1 1/2

tablespoon

brown sugar

1 1/2

tablespoon

Korean sesame oil

1


tablespoon

toasted sesame seeds

Garnish (optional)

2

each

green onion, rough chopped

1/2

bunch

chives, cut in thirds

2

each

hard boiled eggs, halved

Pickled daikon slices

Procedure

Preparation

Sauce

Place all sauce ingredients together in a bowl and mix well.

Taste, and adjust as desired. (ie; more Kochujang or vinegar, adding minced garlic, etc)

Cover and refrigerate until use.

Vegetables

Heat a pot of water to boiling.

Wash/peel the carrot, cut into thin slices lenthwise, then cut each slice into thin strips.

Place carrot strips into a strainer/basket and immerse in boiling water for about 1 minute (until just limp).

Remove from pot and rinse under cold running water.

Rinse sprouts well in cold water, place into strainer/basket, and immerse in the boiling water for no more than 30 seconds.

Remove from pot and rinse again in cold water.

Discard boil water.

Hand tear the lettuce leaves into strips about 1/2 inch by 2 inches.

Slice the cabbage leaf into thin strips.

Peel the cucumber, then cut in half crosswise.

Thin slice each section then cut into thin strips.

Thin slice or shred the kimchi into thin strips.

Noodles

Heat a large pot of water to a rapid boil.

Add noodles, return to a boil, and cook for 2 to 3 minutes.

Remove from heat, drain, and rinse noodles under cold running water.

Final Mix

Divide noodles into 4 equal portions and place in serving bowls.

Add equal amounts of prepared vegetables to each bowl.

Place sauce in a single central serving dish or 4 smaller individual sauce dishes for diners to add as desired.

Place any garnish elements in individual serving dishes for diners to add as desired.

How to eat

Add sauce to noodles/vegetables and mix well.

Add desired garnish.

Eat and enjoy.


Nutrition Facts

Nutrition information calculated from recipe ingredients.

Serving size: 1/4 of a recipe (13.2 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

339.19

Calories From Fat (27%)

92.28

Calories From Protein (13%)

42.6

Calories From Carbohydrates (60%)

204.31

Calories From Alcohol (0%)

0

% Daily Value

Total Fat 11.09g

17%

Saturated Fat 2.09g

10%

Monounsaturated Fat 4.16g

Polyunsaturated Fat 3.77g

Trans Fatty Acids 0g

Cholesterol 120.58mg

40%

Sodium 799.77mg

33%

Potassium 757.06mg

22%

Total Carbohydrates 63.03g

21%

Fiber 3.13g

13%

Sugar 22.33g

Sugar Alcohols 0g

Net Carbohydrates 59.9g

Protein 12.66g

25%

Vitamin A 4900.9IU

98%

Vitamin C 27.26mg

45%

Calcium 138.53mg

14%

Iron 4.08mg

23%

Vitamin E 0.67mg

7%

Vitamin D 0IU

0%

Thiamin 0.24mg

16%

Riboflavin 0.33mg

19%

Niacin 2.48mg

12%

Vitamin B6 0.35mg

18%

Folate 92.65mcg

23%

Vitamin B12 0.32mcg

5%

Pantothenic Acid 1.15mg

12%

Vitamin K 69.95mcg

87%

Phosphorus 197.78mg

20%

Magnesium 68.43mg

17%

Zinc 1.3mg

9%

Copper 0.3mg

15%

Manganese 0.75mg

38%

Selenium 11.19mcg

16%

Alcohol 0g

Caffeine 0mg

Water 266.55g

0%

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