Ingredients with Measurements:
- 8 oz. dried somen noodles
- 1 cup of julienned carrots
- 1 cup of julienned cucumber
- 1 cup of julienned red bell pepper
- 1 cup of julienned zucchini
- 2 cups of bean sprouts
- 1/4 cup of chopped scallions
- 1/4 cup of chopped cilantro
- 1/4 cup of chopped peanuts
- 1/4 cup of sesame seeds
- 1/4 cup of soy sauce
- 2 tablespoons of rice vinegar
- 2 tablespoons of sugar
- 1 tablespoon of sesame oil
- 1 tablespoon of gochujang (Korean chili paste)
- 1 tablespoon of minced garlic
Special equipment needed:
- Large pot for boiling noodles
- Colander for draining noodles
- Large mixing bowl for tossing noodles and vegetables
- Small mixing bowl for making sauce
- Chef's knife for julienning vegetables
- Cutting board
Step-by-step instructions:
1. Cook the somen noodles according to package instructions. Drain and rinse with cold water to stop the cooking process. Set aside.
2. In a large mixing bowl, combine the julienned carrots, cucumber, red bell pepper, zucchini, bean sprouts, scallions, and cilantro.
3. In a small mixing bowl, whisk together the soy sauce, rice vinegar, sugar, sesame oil, gochujang, and minced garlic to make the sauce.
4. Add the cooked somen noodles to the large mixing bowl with the vegetables. Pour the sauce over the noodles and vegetables and toss to combine.
5. Garnish with chopped peanuts and sesame seeds.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
N/A
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 10g
Carbohydrates: 50g
Protein: 10g
Sodium: 700mg
Fiber: 4g
Sugar: 12g
Substitutions for ingredients:
- Somen noodles can be substituted with any thin noodles such as angel hair pasta or vermicelli.
- Carrots, cucumber, red bell pepper, and zucchini can be substituted with any julienned vegetables of your choice.
- Bean sprouts can be substituted with shredded cabbage or lettuce.
- Soy sauce can be substituted with tamari or coconut aminos.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Sugar can be substituted with honey or maple syrup.
- Gochujang can be substituted with sriracha or red pepper flakes.
Variations:
- Add sliced avocado or boiled egg for extra protein.
- Use soba noodles instead of somen noodles for a heartier dish.
- Add sliced mushrooms or tofu for a vegetarian protein option.
- Add kimchi for a spicy kick.
Tips and tricks:
- Rinse the cooked noodles with cold water to prevent them from sticking together.
- Use a mandoline slicer for even and thin vegetable slices.
- Make the sauce ahead of time and store it in the refrigerator for up to a week.
- Adjust the amount of gochujang to your desired level of spiciness.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or on individual plates. Garnish with chopped peanuts and sesame seeds.
Garnishes:
Chopped peanuts and sesame seeds.
Pairings:
Serve with a side of kimchi or pickled vegetables.
Suggested side dishes:
- Korean-style spinach salad
- Steamed rice
- Miso soup
Troubleshooting advice:
- If the sauce is too thick, add a splash of water to thin it out.
- If the vegetables are too crunchy, blanch them in boiling water for a few seconds before adding them to the dish.
Food safety advice:
- Wash all vegetables thoroughly before using them.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Bibim guksu is a Korean dish that translates to "mixed noodles." It is typically made with thin wheat noodles and a spicy sauce made with gochujang, soy sauce, and vinegar. Vegetables and protein are added for a complete meal.
Flavor profiles:
Salty, sweet, spicy, nutty, and tangy.
Serving suggestions:
Serve cold or at room temperature for a refreshing summer meal.
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Region: Korean