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As with pasta, noodles can also be eaten cold and this bowl of korean cold noodle recipe with Kimchi and Porck Belly are really addictive! The Kimchi Bibim-Guksu are seriously addictive spicy cold noodles, fresh and with a silky and creamy spicy sauce enveloping them. If you love spicy this dish will win you over! Kimchi Bibim-Guksu is a very popular Korean dish in the summer despite being spicy.
There are many variations of Bibim-Guksu, today I propose it in the most classic way, that is accompanied by Kimchi (fermented spicy Chinese cabbage), cucumber julienne, an must-have element in this dish, hard-boiled eggs or with creamy yolk and pork belly in two versions, one simply boiled and the other beautifully browned and crunchy.
The Origins of Korean Cold Noodle Recipe
Bibim Guksu‘s ancient recipe was different from today’s one and took the name of “Goldongban“. The beef was marinated and then stir-fried. The cucumbers were salted and then cut into julienne strips seasoned with sesame oil and then fried.
The shiitake mushrooms after being soaked, were also thinly sliced and fried in sesame oil and soy sauce. The noodles were cooked, dried and then the other ingredients were added and seasoned with sesame oil, soy sauce, sesame salt, sesame seeds, sea salt and sugar. served with sliced fried egg and manna lichen.
Originally in Korea the noodles were prepared with buckwheat because the type of climate was not particularly favorable to the wheat cultivation. At the time, noodles were a luxury item especially those made from wheat that was imported from China.
Wheat cultivation was introduced during the Japanese colonization where it reached its peak, but it was only during the arrival of aid from the United States in 1956 that the use of wheat became commonplace, replacing buckwheat.
Over time, the taste of the Korean people also changed, preferring a chili paste to the soy-based condiment, arriving at today’s recipe of the Spicy Cold Noodles we know.
There are so many recipes that include cold noodles in Korea and include different types of noodles. They are quick preparations, whether they are spicy or not they are really popular and loved.
Bibim-Guksu means “mixed noodles” are also called “guksu bibim” or “Goldongmyeon”. The word “Bibim” really means mix , and that’s why the famous Korean rice dish is also called Bibimbap. They are a type of dishes that involve the use of Somyeon noodles (素 麵) also called Somen in Japanese, they are really very thin noodles, prepared with wheat flour. They are usually bought, because they are really difficult to make at home as they are thinner than soba.
For the preparation of Kimchi Bibim-Guksu there are several recipes, nowadays even without the use of Gochujang (fermented chilli paste) but one thing remains unchanged, namely the cooking of Somyeon.
If you look at Korean recipes especially on You Tube, you will notice a particular procedure for cooking them. Once the water has reached the boil the Somyeons are dipped, consequently the boil will drop, as soon as the boil rises, at that point they add a cup of cold water, and when the boil is again high this action will be repeated for a 2/3 times. In this way the Somyeons will not overcook while remaining elastic and firm.
Once cooked, they are immersed in a bowl with water and ice and then drained well and then proceed with the dressing, which is usually wrapped using your hands so as not to break them. With the use of a glove they are seasoned by turning them until they are completely wrapped in the seasoning. Once ready, the Kimchi Bibim-Guksu is served..
Kimchi Bibim-Guksu – Korean Cold Noodle Recipe – 김치 비빔국수
- 270 g Somen or Somyeon
- 180 g Kimchi
- 130 g Cucumbers persian
- 3 Eggs hard-boiled
- 110 g Gochujang Korean chili paste or not for a less spicy taste
- 30 g Rice Vinegar
- 30 g Honey
- 15 g Sugar Cane
- 15 g Sesame Oil
- 20 g Soy Sauce
- 1 – ½ tbsp White Sesame Seeds tosted
- to taste Pork Belly raw
- In a large bowl, pour all the ingredients for the sauce and mix well to dissolve the honey and sugar.
- Cut the kimchi into small pieces and add it to the sauce.
- Wash and slice the cucumbers, creating oblong slices, (you will get them by keeping the knife oblique and not straight). Line up the slices and proceed to cut them into julienne strips.
- Heat a saucepan with water and once it comes to boil add the eggs at fridge temperature and cook for 5/6 minutes.
- Once ready, put them in a bowl with water and ice and leave them immersed to cool completely.
- Take half of the pork belly slices about ½ cm thick and cook them in a pan over medium heat so that they degrease and become nice crunchy. I used a cast iron pan if you want you can also grill them. Once cooked, place it on kitchen paper to absorb excess fat.
- Put some water in a saucepan and bring it to a boil. Add ½ tsp of salt and cook the other half of the bacon slices. Once ready, drain it and put it on kitchen paper to dry.
- Once ready, take the bacon (both versions) and cut them into pieces a couple of centimeters large, and set aside.
- Put a large pot with plenty of water to heat. When it comes to a boil, put the Somyeons to cook. When the water reaches a boil again, pour ½ cup of cold water and bring it to the boil again.
- Repeat this operation 2/3 times, taste the Somyeons and if they are ready, (they will be if cooked internally but still firm), drain and immerse them in a bowl of cold water and ice. Cool them completely, drain them from the excess water and put them in the sauce.
- Usually for this dish Somyeons are seasoned with the hands, using a glove to not break them, if you are not comfortable doing it use a pair of chopsticks using them as if you were dressing a salad.
- Peel the eggs and cut them in half.
- Serve each serving accompanied by a handful of cucumbers and half an egg in the bowl. Aside, the slices of boiled and browned pork belly and another handful of cucumbers and another half of the egg for those who want.
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for the advice of a professional nutritionist.