Korean Bibim Gook Soo
Servings 6
Ingredients
Bibim gook soo sauce
- 7 ¾ ounces Fuji apples chopped with skin, core removed
- 5 ounces canned pineapple chunks in pineapple juice
- 2 ½ ounces fresno chopped with seeds, destemmed
- 2 ounces red bell pepper chopped
- ¼ cup brown sugar
- 2 tablespoons sake
- ½ cup Korean coarse red pepper powder aka gochugaru
- ½ cup rice syrup
- ⅓ cup + 1 tablespoon rice vinegar
- ¼ cup Korean red pepper paste aka gochujang
- ¼ cup soy sauce
- ¾ tablespoon salt
- ½ cup sesame oil
Toppings
- 14 ounces somen noodles
- 1 cucumber julienned
- 2 hard boiled eggs cut in half
- ½ Asian pear peeled and sliced
- 1 cup kimchi roughly chopped
- sesame seeds for garnish
Instructions
- Prepare the sauce for the noodles by blending all of the ingredients from apples to sesame oil. Let sit for at least 30 minutes and up to three days.
- Bring a medium pot of water to a boil. Add the somen noodles and cook according to the package directions. Rinse in cold water and drain.
- Pour half of the sauce over the noodles and mix well until the noodles are fully coated. Add more sauce if needed, reserving any remaining for next time. Portion the noodles into four bowls. Top with ½ a boiled egg each, julienned cucumber, pear slices, ¼ cup kimchi and a sprinkle of sesame seeds. Serve immediately.
Notes
The sauce can be kept in the fridge for up to 1 week.
