Aha Bujang's Cheonseori Bibim Makguksu

Cooking tips 💡

• Pickling radish and cucumber in starch syrup instead of salt draws out moisture while creating a uniquely crunchy texture.
• Letting the seasoning sauce rest in the refrigerator for at least a day after making it removes the raw gochugaru flavor and deepens the taste.
• After boiling the noodles, rub them under cold water to remove surface starch, ensuring a chewy noodle texture.

Recommended for 🙋

• ⭐Those who enjoy bibim makguksu with crunchy garnish in the style of the famous Cheonseori restaurant.
• ⭐Those who want to make a bibim noodle dish packed with savory flavor when they have no appetite.
• ⭐Those who want to achieve a crunchy radish and cucumber texture using the starch syrup pickling technique.