Sung Si-kyung's Soy Sauce Seaweed Bibim Guksu
A super-simple, special bibim guksu with nutty perilla oil udon noodles, generously topped with crispy roasted seaweed flakes, and enhanced with soy sauce and ramen seasoning for extra umami.
Ingredients needed 1 servings
Recipe
Cooking tips
- Coating the noodles lightly with perilla oil first after placing them in the bowl prevents them from swelling and sticking together, and helps the seaweed flakes distribute evenly without clumping.
- Ramen seasoning is not the main seasoning but a subtle flavor enhancer, so the key is to use only a small amount—about half a teaspoon—to avoid making it too salty.
- Using raw seaweed or gopchang seaweed that you toast yourself, rather than seasoned seaweed, allows you to enjoy the deep, clean nuttiness of the original recipe without any fishy taste.
Recommended for
- Those craving a unique and super-simple noodle dish beyond ramen or regular bibim guksu.
- Those who want to whip up a late-night snack in 10 minutes using leftover dried seaweed and basic pantry seasonings.
- Those curious about the combination of rich perilla oil nuttiness and ramen seasoning umami.
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