Seungwoo Dad's Perilla Oil Kimchi Bibimmyeon

Name: Seungwoo Dad's Perilla Oil Kimchi Bibimmyeon
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: Korean
Ingredients: Kimchi, to taste; Kimchi juice, enough to cover; Perilla oil, generously; Soy sauce, to taste; 1 tbsp minced garlic; 1 serving somyeon

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.

15 min Difficulty Easy Noodles & bunsik

Main ingredients

Kimchi Perilla oil Soy sauce Garlic Somyeon (thin wheat noodles)

Ingredients needed

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Kimchi Perilla oil Soy sauce Garlic Somyeon (thin wheat noodles)

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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.

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.