Korean Bibim Gook Soo Recipe


Nutrition

Cal/Serving: 986
Daily Value: 49%
Servings: 4

High-Fiber
Dairy-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat38g58%
Saturated6g32%
Trans0g0%
Carbs142g47%
Fiber13g51%
Sugars53g0%
Protein24g48%
Cholesterol177mg59%
Sodium3278mg137%
Calcium205mg21%
Magnesium132mg33%
Potassium1287mg37%
Iron9mg48%
Zinc4mg29%
Phosphorus423mg60%
Vitamin A5436IU109%
Vitamin C25mg42%
Thiamin (B1)1mg85%
Riboflavin (B2)1mg77%
Niacin (B3)11mg56%
Vitamin B61mg39%
Folic Acid (B9)279µg70%
Vitamin B121µg10%
Vitamin D1µg0%
Vitamin E7mg37%
Vitamin K88µg110%
Fatty acids, total monounsaturated14g0%
Fatty acids, total polyunsaturated15g0%
Have a question about the nutrition data? Let us know.

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Korean bibim gook soo
Christine Ma

Now that the weather is getting warmer, it's the perfect time to enjoy Korean bibim gook soo. This cold noodle dish is served in a spicy sauce and topped with a hard-boiled egg, fresh cucumber slices, sliced Japanese pear, kimchi, and a sprinkle of sesame seeds. It can be made vegetarian or for meat lovers, with sliced beef. This recipe is a modern take on the tradional Korean dish, with a fruity sauce that adds a little sweet to the spice. 

3.333335
Ratings42

INGREDIENTS

Sauce :

  • 7 3/4 ounces Fuji apples, unpeeled, core removed, and chopped
  • 1/2 cup canned pineapple chunks in pineapple juice
  • 1/4 cup chopped Fresno peppers
  • 1/4 cup chopped red bell pepper
  • 1/4 cup brown sugar
  • 2 tablespoons sake
  • 1/2 cup Korean coarse red pepper powder, also known as gochugaru
  • 1/2 cup rice syrup
  • 1/3 cup rice vinegar
  • 1/4 cup Korean red pepper paste, also known as gochujang
  • 1/4 cup soy sauce
  • 3/4 tablespoon salt
  • 1/2 cup sesame oil
  • 1/5 cup lemon-lime soda, such as Sprite
  • 14 ounces somen noodles
  • 1 cucumber, julienned
  • 2 hard-boiled eggs, cut in half
  • 1/2 Asian pear, peeled and sliced
  • 1 cup kimchi, roughly chopped
  • Dash of sesame seeds for garnish

DIRECTIONS

Sauce :

Prepare the sauce for the noodles by blending together the apples, pineapple chunks with the juices, fresno, and red bell pepper. Purée until smooth. Transfer to a large bowl and add the brown sugar and sesame oil, whisking until combined. Let sit for at least 30 minutes and up to 3 days.

Bring a medium pot of water to a boil. Add the somen noodles and cook according to the package directions. Rinse in cold water and drain.

Right before serving, add the Sprite to the sauce and mix. Pour 1/2 of the sauce over the noodles and mix well until the noodles are fully coated. Add more sauce if needed, reserving any remaining for next time. Portion the noodles into 4 bowls. Top with ½ a boiled egg each, julienned cucumber, pear slices, ¼ cup kimchi, and a sprinkle of sesame seeds. Serve immediately. 

Recipe Details

Servings: 4
Total time: 30 minutes
Cuisine: Korean
Special Designations: Nut-free, Vegetarian

Notes and Substitutions:

The sauce in this recipe tastes better the longer it sits, allowing the flavors to develop. If you cannot find rice syrup, corn syrup can be used as a substitute.



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