German Version

Cold Soy Noodle Recipe Ganjang Bibim Guksu

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Copyright: RyuKoch

Serving(s): 1

Ingredients

Apple 0.5 Piece
Pear 0.5 Piece
Egg 2 Piece
Ganjang (korean soy sauce) * 3 Tbsp
Gim Gui (roasted seaweed) * 2 Tbsp
Gochugaru (Korean Chillipowder) * 0.5 Tbsp
Cucumber 0.5 Piece
Garlic Clove 1 Clove
Sesame Seed * 2 Tbsp
Sesame Oil * 1 Tbsp
Somyeon (Korean Wheat Noodle) * 100 gr
Ssal sikcho (Korean Rice Vinegar) * 1 Tbsp
Sugar 1 Tbsp

Equipment

Sharp Knife * 1 Stück
Sieve * 1 Stück
Pot * 1 Stück
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Recipe Information

Vegetarian: yes
Vegan: no
Lactose: no
Gluten: yes
Calories: ~ 513
Difficulty: 1/3
Country: koreanisch
Category: Hauptgericht
Preparation: 5 Min.
Cooking Time 10 Min.
Total Time 15 Min.
no responsibility can be taken for this information

Do you know cold mains?

In South Korea you’ll find many dishes, mainly noodle dishes, that are served and eaten cold. Those dishes are some of my Korean favourites. They are especially popular during the warmer months as they give your body a cooling, comforting and healthy refreshing feeling. For most of the dishes small white and thin wheat noodles such as Somyeon or Kupomyeon are being used. It’s extremely important that you use those  noodles and not spaghetti, macaroni or similar ones as they are just not suitable for that dish and change the taste completely. Don’t worry – most Asian supermarkets sell the small thin wheat noodles for as little as 1-2 Dollars– depending on the size. 

In South Kora you‘ll find numerous types of noodles and each type is used in various Korean recipes. Even though the noodles are all the same make, the taste is always different. 

That mild soy taste

This Korean Somyeon dish gets its flavour from the mild soy taste that comes from the sauce. You can adjust the mild flavour according to your taste.

 An appealing dish 

The presentation of the dish is just as easy as making it. I recommend boiling one or two eggs with the noodles, cutting the cucumber, apples and pears into thin sticks and garnish everything with delicious roasted seaweed (Gim).

 

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Preparation

  1. First cook the noodles. My tip: take your thumb and forefinger and form an “O”. The number of noodles that fit into that “0” is the quantity that should be prepared per person. Put the noodles into the boiling water and wait 2 minutes. Those thin noodles are quickly done and shouldn’t be boiled for too long. If cooked too long, the noodles will turn soft and won’t have a nice taste. After 2 min rinse the noodles with iced cold water. Keep rinsing them with cold water, so they remain cold.

  2. At the same time you will have already boiled 2 eggs – soft or hard, it’s your choice. I prefer soft eggs.

  3. Chop the half of the cucumber, apple and pear into thin sticks (magic sticks) as they give the dish a refreshing element.

  4. Mix the sauce. The smell is so good, that you want to eat it immediately, Am I right? ;P

  5. That was basically it. Put the preferred porton of noodles on a plate, half the egg and place it along with the cucumber sticks. Pour the sauce and drizzle the dish with gim and sesame seeds. As soon as you’ve taken your photos you can mix everything and enjoy this divine Korean dish.

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