Bibim kalguksu (spicy kalguksu
Kalguksu is a noodle made by rolling dough with red bean sesame and slicing it into thin slices. Kalguksu appears as Jeolmyeon () in the best recipe book of the Joseon Dynasty, where buckwheat flour is used as the main ingredient and flour is mixed as a connecting agent, because flour was not common. Therefore, the records show that flour was dependent on imports, and that it was very expensive, so you don't eat it unless it's holy. As I like flour food, I'm very happy now that I can eat flour cheaply. Today, I'm going to make spicy bibim kalguksu instead of hot soup. In particular, the sauce for bibim kalguksu was made following Lim Sung-geun's recipe for bibim kalguksu. Bibim kalguksu is also a delicacy these days when the weather is getting hot. Let's take a look.
1 serving
Within 30 minutes
밥심은국력
Ingredients
  • Kalguksu
    1
  • Lettuce
    2piece
  • Cucumber
    little
  • Carrot
    little
  • apple
    2piece
  • egg
    1/2ea
  • Red pepper paste
    4TS
  • onion
    1TS
  • apple
    1TS
  • Sesame oil
    1TS
  • Sesame
    little
Cooking Steps
STEP 1/7
Vegetables are good for young shoots and chicory, and you can replace them with your favorite ones. Prepare lettuce, cucumber, carrot, apple, etc. Prepare boiled eggs. Pour cold water into the egg, add salt and vinegar, and boil for 15 minutes to fully ripen. Salt and vinegar keep the eggs from breaking. Remove the egg from the refrigerator for about 30 minutes before boiling to prevent the egg shell from breaking. Prepare a bowl of noodle soup. This is for one person.
STEP 2/7
The sauce for bibim kalguksu is a recipe for red pepper paste for bibim noodles by Lim Sung-geun, head of the Korean food cooking function. There are 4 tablespoons of basic red pepper paste, 1 tablespoon of ground apple, 1 tablespoon of ground onion, and 1 tablespoon of sesame oil. I added some sesame seeds here
STEP 3/7
Mix it evenly. The sauce is a bit watery, so it's perfect for mixing noodles. For one serving, you can use it as a seasoning for soup such as noodles, kalguksu, and buckwheat noodles
STEP 4/7
I'm going to boil the noodles. If you put the chopsticks in the middle, the water doesn't boil and overflow, so it's good. You need to add plenty of water so that the noodles don't stick to the bottom. When the water boils, add the noodles, and when it boils again, add a cup of cold water and boil it until it boils again. You can repeat this process one more time. Cold water makes the noodles more chewy due to the temperature difference. When the noodles become transparent, you can take them out. Usually, you can boil it for 4-5 minutes, but it's best to try 1 stalk of noodles for the exact method.
STEP 5/7
Remove starch by rubbing the boiled kalguksu in cold water with both hands. Rinse several times to remove moisture. If it's too watery, the sauce becomes watery and it doesn't taste good
STEP 6/7
Place noodles and ingredients in a bowl. If you add the sauce, it's done.
STEP 7/7
Bibim kalguksu is done. Unlike eating noodles, the thick noodles in Kalguksu noodles are good because they have a lot of noodles. It's better to put it in a pretty bowl. If you eat eggs with sauce, it's more delicious because it has liver. Chewy noodles and spicy, sweet, and sour seasoning go well together. The advantage is that the sauce is a bit watery, so you can mix it well. It was the perfect bibim kalguksu for lunch.
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