Lee Yeon-bok's Peanut Butter Bibim Guksu

Name: Lee Yeon-bok's Peanut Butter Bibim Guksu
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 1 bundle of somyeon (about 100g); 2 tbsp gochujang; 1 tbsp gochugaru; 1 tbsp sugar; 2 tbsp maesil extract; 1 tbsp mat-ganjang; 1 tbsp oyster sauce; 2 tbsp minced garlic; 2 tbsp mirin; 2 tbsp toasted sesame seeds; 2 tbsp water (or cider/7-Up); 1 tbsp peanut butter; some cucumber; a little sesame oil; some ice cubes

A special bibim guksu recipe by Chef Lee Yeon-bok that maximizes flavor and umami by adding a spoonful of rich peanut butter.

🙋 Recommended for

⭐ Those who want a unique noodle dish bursting with nuttiness and flavor instead of the usual bibim guksu
⭐ People who want to prepare the sauce and noodles in just 5 minutes for a cool, sweet, and spicy meal

10 min Difficulty Easy Noodles & bunsik

Main ingredients 🥩

somyeongochujanggochugarumaesil extractmat-ganjangoyster sauceminced garlicmirintoasted sesame seedspeanut buttercucumbersesame oil

Tags 🏷️

Noodle Dish Summer Specialty

Detailed recipeQuick recipe

Ingredients needed 🛒1 servings

1 bundle of somyeon (about 100g)
2 tbsp gochujang
1 tbsp gochugaru
1 tbsp sugar
2 tbsp maesil extract
1 tbsp mat-ganjang
1 tbsp oyster sauce
2 tbsp minced garlic
2 tbsp mirin
2 tbsp toasted sesame seeds
2 tbsp water (or cider/7-Up)
1 tbsp peanut butter
some cucumber
a little sesame oil
some ice cubes

Recipe 🍳

In a bowl, combine 2 tbsp gochujang, 1 tbsp gochugaru, 1 tbsp sugar, 2 tbsp maesil extract, 1 tbsp mat-ganjang, 1 tbsp oyster sauce, 2 tbsp minced garlic, 2 tbsp mirin, 2 tbsp sesame seeds, and 2 tbsp water. Mix well.
Add the secret ingredient, 1 tbsp peanut butter, and mix thoroughly while the mixture is still moist to avoid lumps, completing the sauce.
Julienne the cucumber for garnish and set aside.
Boil 100g somyeon in boiling water. When it boils, add cold water and cook until the noodles become translucent.
Rinse the cooked noodles in cold water, rubbing them, then drain well and squeeze out excess water.
In a bowl, combine the noodles with ice cubes and add an appropriate amount of the prepared sauce. Mix together until cool and well coated.
Transfer the noodles to a serving bowl and arrange ice cubes around them. Drizzle with sesame oil.
Generously top with julienned cucumber to finish.

Mix gochujang, gochugaru, sugar, maesil extract, soy sauce, oyster sauce, garlic, mirin, sesame seeds, and water.
Add 1 tbsp peanut butter and stir well to make the sauce.
Boil the somyeon, rinse in cold water, and drain.
Combine noodles, ice, and sauce, then toss.
Transfer to a bowl, top with sesame oil and julienned cucumber to finish.

Cooking tips 💡

Peanut butter should be mixed into the sauce while it still has moisture to prevent clumping. If the sauce is too thick, add a little water or cider.
Do not mix sesame oil into the sauce beforehand. Instead, drizzle it on top after tossing the noodles to preserve its nutty aroma.

Shop ingredients on Coupang(Ad)

somyeon gochujang gochugaru maesil extract mat-ganjang oyster sauce minced garlic mirin toasted sesame seeds peanut butter cucumber sesame oil

YouTube

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Super simpleUsing up leftoversSummer delicacy