Main ingredients 🥩
KimchiPerilla oilSoy sauceGarlicSomyeon (thin wheat noodles)
Seungwoo Dad's Perilla Oil Kimchi Bibimmyeon
A super simple noodle dish made by mixing somyeon with the caramelized sauce at the bottom of the pan, using stir-fried kimchi and kimchi juice for a deep flavor.
🙋 Recommended for
- ⭐ Those who want to quickly make a unique and delicious dish with ripe kimchi and somyeon they have at home.
- ⭐ Those who want to taste the savory combination of perilla oil and salty kimchi instead of gochujang-based sauces.
- ⭐ Those who want to enjoy a rich and flavorful late-night snack using minimal cooking tools and just one pan.
Ingredients needed 🛒1 servings
- Kimchi, to taste
- Kimchi juice, enough to cover
- Perilla oil, generously
- Soy sauce, to taste
- 1 tbsp minced garlic
- 1 serving somyeon
Recipe 🍳
- Carefully cut the kimchi into bite-sized pieces, being mindful not to stain the cutting board.
- Heat the pan and add a generous amount of perilla oil, which can withstand high heat and imparts a nutty aroma.
- Add the cut kimchi and stir-fry, adding kimchi juice as needed to enhance the color and achieve a tender texture.
- Once the kimchi is coated in a vibrant red and becomes tender, set it aside in a bowl.
- Leaving the caramelized bits in the pan, add perilla oil and soy sauce, then bring to a simmer to maximize the aroma.
- Add minced garlic to the simmering oil and sauce, then add the stir-fried kimchi, chopped with scissors.
- Stir-fry until the moisture evaporates and the sauce thickens slightly, creating a rich kimchi sauce.
- Add the pre-cooked somyeon to the pan and quickly toss to coat the noodles evenly with the sauce to finish.
- Stir-fry kimchi and kimchi juice in perilla oil until tender, then set aside.
- Simmer perilla oil, soy sauce, minced garlic, and chopped stir-fried kimchi in the pan with the caramelized bits to make the sauce.
- Add cooked somyeon to the sauce and toss well to combine, completing the dish.
Cooking tips 💡
- Using a red cutting board when chopping kimchi can prevent the board from being stained by the juice.
- Using perilla oil instead of sesame oil, due to its higher smoke point, prevents burning and preserves its unique, distinct flavor.
- Adding kimchi juice while stir-frying softens the texture and helps the seasoning penetrate, but be careful not to add too much as it can become too salty.
- The caramelized bits at the bottom of the pan are key to the flavor, so don't discard them; use them as a base for umami by simmering with soy sauce and oil.
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