Main ingredients 🥩
Spring cabbageCapellini pastaShrimpScallionsAnchovy bouillon cubeGochugaru (Korean chili flakes)Anchovy saucePerilla oilVinegarMinced garlicSesame seeds
Striker Chef's Spring Cabbage Bibim Noodles
An exotic bibim noodle dish with crispy, sweet and spicy seasoned spring cabbage kimchi, thin capellini noodles, and plump shrimp.
🙋 Recommended for
- ⭐ Those who want to try a different spring cabbage dish instead of the usual bibimbap.
- ⭐ Those who want to enjoy a beautiful salad pasta with a fine dining feel at home.
Ingredients needed 🛒2 servings
- Spring cabbage 1 head
- Capellini pasta 2 servings
- Shrimp 6-8
- Scallions 3 stalks
- Anchovy bouillon cube 1
- Gochugaru 3 tbsp
- Anchovy sauce 2 tbsp
- Sugar 1.5 tbsp
- Perilla oil 3 tbsp
- Vinegar (or white balsamic) 2 tbsp
- Minced garlic 3 tsp
- Sesame seeds to taste
- Salt to taste
Recipe 🍳
- Finely crush the anchovy bouillon cube and mix it with gochugaru, anchovy sauce, sugar, 2 tbsp perilla oil, vinegar, minced garlic, and sesame seeds to make the seasoning sauce.
- Spread the seasoning sauce evenly between the leaves of the clean, dried spring cabbage and let it sit until slightly wilted.
- Finely chop the scallions. Peel and devein the shrimp, then butterfly them and cut into bite-sized pieces.
- Boil water with salt and cook the capellini pasta. 30 seconds before the pasta is done, add the prepared shrimp to the boiling water.
- Drain the pasta and shrimp, rinse lightly under cold water, and thoroughly drain any excess water from the pasta.
- In a bowl, combine the drained pasta and shrimp with the chopped scallions and 1 tbsp perilla oil, and toss to coat.
- Spread the seasoned spring cabbage on a plate, top with the dressed pasta and shrimp, and drizzle with any remaining sauce to finish.
- Mix crushed anchovy bouillon cube with seasoning ingredients to create a flavorful sauce.
- Spread sauce between spring cabbage leaves and let wilt slightly.
- Boil capellini pasta, add shrimp at the end, blanch, and rinse under cold water.
- Toss pasta, shrimp, and scallions with perilla oil, then serve over spring cabbage.
Cooking tips 💡
- Using white balsamic vinegar instead of apple cider vinegar will provide a cleaner and more sophisticated acidity.
- Thoroughly draining the pasta and shrimp after rinsing in cold water is crucial to prevent the spring cabbage sauce from becoming watery and to ensure it adheres well to the noodles.
- When eating, cut the spring cabbage with scissors into bite-sized pieces and mix with the noodles for an enhanced, crisp salad-like texture.
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