Main ingredients 🥩
perilla oilKorean zucchinisalted shrimpkalguksu noodlesdried seaweed flakesgochugarusoy sauceplum extractsugargochujanggreen oniongarlictoasted sesame seeds
Ttukdak Hyung's Super Simple Korean Zucchini Bibim Kalguksu
A super simple noodle dish completed in 5 minutes, made with savory perilla oil stir-fried zucchini with salted shrimp for a salty kick, and a spicy special sauce.
🙋 Recommended for
- ⭐ Those who have only a zucchini at home and want to whip up a delicious bowl quickly.
- ⭐ Those who want to enjoy a vegetarian-style specialty noodle dish maximizing the savory and salty umami of salted shrimp and perilla oil.
- ⭐ Those who want a high-quality bibim noodle dish super fast on a lazy weekend or late night.
Ingredients needed 🛒1 servings
- 1/2 Korean zucchini
- 1 serving kalguksu noodles
- 1/3 tbsp salted shrimp
- 1 tbsp perilla oil
- a suitable amount of dried seaweed flakes
- 2 tbsp pre-made bibim seasoning sauce (combination of gochugaru, soy sauce, plum extract, gochujang, minced green onion, minced garlic)
Recipe 🍳
- Slice the Korean zucchini into strips of moderate thickness, not too thin.
- Heat a pan, add 1 tbsp perilla oil, then add the sliced zucchini and salted shrimp.
- Stir-fry quickly over high heat until the zucchini is slightly tender but still crunchy, then let it cool slightly.
- Boil the kalguksu noodles in boiling water, rinse under cold water, drain well, and place in a bowl.
- Top the noodles generously with the perilla oil stir-fried zucchini and drizzle the pre-made bibim seasoning sauce over it.
- Garnish with dried seaweed flakes, mix everything together, and serve.
- Slice the Korean zucchini, stir-fry quickly in a pan with perilla oil and salted shrimp.
- Set the boiled and rinsed kalguksu noodles in a bowl.
- Top the noodles with stir-fried zucchini, bibim seasoning sauce, and dried seaweed flakes, then mix and eat.
Cooking tips 💡
- Using salted shrimp to season the zucchini gives a deeper and more refreshing umami than using salt.
- The key is to stir-fry the zucchini quickly over high heat for about 1-2 minutes until just wilted, to avoid it becoming soggy and mushy.
- For convenience, use the same all-purpose sauce ratio as for cockle bibim kalguksu.
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