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Ganjang Bibim Guksu
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5 from 4 votes

Ganjang Bibim Guksu

Ingredients

  • ½ Whole Onion
  • 1 Tablespoon Rice Vinegar (to mix with water for onion slices)
  • ½ Cucumber

Seasoned Pork Belly Slices

  • 200 grams Thinly Sliced Pork Belly (aka Daepae Samgyeopsal)
  • ½ Tablespoon Minced Garlic
  • 1 Tablespoon Soy Sauce
  • 2 Tablespoons Mirin
  • 1 Tablespoon Oligodang Syrup (or Honey)
  • 1 teaspoon (!) Oyster Sauce
  • Few gratings of Fresh Ginger
  • Few cracks of Black Pepper

Thin Wheat Noodles

  • 150 grams Korean Thin Wheat Noodles (aka Somyeon Noodles) (size, about diameter of a quarter)
  • 1 Tablespoon Vinegar (to mix with water when boiling noodles)

Bibim Guksu Sauce

  • 3.5 Tablespoons Soy Sauce
  • 2 Tablespoons Sugar
  • 1.5 Tablespoons Rice Vinegar
  • 2 Tablespoons Toasted Perilla Oil (Or Toasted Sesame Oil)

Instructions

Prep Ingredients

  • Dice ½ an onion into thin slices. Fill a bowl with cold water, and add-in some Rice Vinegar (1 Tablespoon). Place the onion slices into the bowl - set aside to let it soak.
  • Dice ½ a cucumber into thin slices - then julienne into thin strips.
  • Mince a few pieces of garlic - set aside ½ Tablespoon worth.
  • Peel the skin off a small piece of ginger, then set it aside for grating later.

Stir-fry Meat

  • Place 200 grams of thinly sliced pork belly into a hot frying pan. Stir-fry it around.
  • Once the red is gone from the meat, add-in: Minced Garlic (½ Tablespoon), Soy Sauce (1 Tablespoon), Mirin (2 Tablespoons), Oligodang Syrup or Honey (1 Tablespoon), Oyster Sauce (1 teaspoon!).
  • Then use a grater and finely grate some ginger over the pork (just a small amount, ~½ teaspoons worth)
  • Give it all a good final stir. Finish with a few cracks of black pepper.
  • Place the meat pieces onto a paper towel lined plate - so it can soak up the excess oil. Set aside for later.

Cook Noodles

  • Add Water to a pot. Place-in 1 Tablespoon of Vinegar (It will give flavor to the noodles). Bring it to a boil.
  • Once the pot is boiling, add-in the noodles (150 grams). After 15-20 seconds, foam will start to rise. When the foam reaches the top of the pot, add a dash of cold water. The foam will settle down. The foam will rise again and you should repeat the process of adding a dash of cold water - do it a total of 3x.
  • After the 3rd time, check to see if the noodle if cooked through. If so, turn heat off and drain the pot through a strainer. Wash the noodles in cold water and cool it down completely. Drain water through a strainer.
  • Let the noodles sit in a colander or strainer to drip off excess water. Set aside.

Make Bibim Noodle Sauce

  • Take out a mixing bowl and stir: Soy Sauce (3.5 Tablespoons), Sugar (2 Tablespoons), Rice Vinegar (1.5 Tablespoons), Toasted Perilla Oil (2 Tablespoons).
  • Note: This will be enough sauce for 2 servings of noodles!

Make Noodles.

  • Drain the soaking onions through a colander. Let it drip off the excess water.
  • Add the cooked noodles into a mixing bowl.
  • Then add-in ½ the Bibim Sauce (for a 1-person serving).
  • Add in a few pieces of the sliced onions, as well some of the pan-fried meat. Toss it all together.
  • Place the mixed noodles into a bowl. Garnish with more sliced onions, chopped cucumber & grilled meat.
  • That's it - Bon Appetit Ya'll!