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

Product
Visual
Where to Buy

Crazy Korean Cooking Korean Stone Bowl (Dolsot), Sizzling Hot Pot

CookKing CKMT Master Grill Pan, Korean Traditional BBQ Indoor/Outdoor Nonstick Plate

TeChef - Stovetop Korean BBQ Non-Stick Grill Pan with Teflon Select Non-Stick Coating (PFOA Free)

Wooden Spoons, 6 Pieces Wood Soup Spoons for Eating Mixing Stirring Cooking

HANKOOK CHINAWARE Korean Cooking 1 QT Stovetop Ceramic Cookware Soup Pot

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.