Easy Chicken Breast Gochujang Bibim Guksu (Spicy Mixed Noodl
This Gochujang Bibim Guksu (고추장 비빔국수) is a refreshing summer specialty, generously featuring chicken breast and cucumber, all tossed in a sweet and sour sauce. It's an easy dish for anyone to make, thanks to simple vegetable preparation using a mandoline and a secret method to keep the noodles from getting soggy.
📝 Editor's Notes
Chicken Breast Gochujang Bibim Guksu (고추장 비빔국수) is a super simple noodle dish that can be prepared in just 20 minutes, generously featuring chicken breast and fresh vegetables.
The harmony of the sweet and sour gochujang sauce, crisp vegetables, and chewy noodles is exquisite.
It's especially great as a special treat when your appetite is low during hot summers, and perfect as a light meal or late-night snack.
Thanks to the secret to preventing soggy noodles and easy vegetable preparation using a mandoline, even novice cooks can make this dish deliciously without fail.
🛒 Ingredient Tips
For the medium-thick noodles (중면, jungmyeon), a key ingredient in this recipe, choose a 'baton thickness' that is neither too thin nor too thick, as this allows the sauce to coat well and provides a chewy texture.
When selecting chicken breast, opt for fresh, firm-textured meat.
If using frozen chicken breast, thaw it thoroughly and remove excess moisture before cooking for better flavor.
Fresh cucumbers should have a smooth, firm surface and a deep green color.
For onions, choose those with shiny, firm skins and un-dried root ends.
Using seasonal cucumbers and onions will result in an even crisper and fresher taste.
🔄 Substitution Guide
Instead of chicken breast, you can use chicken tenderloins or boiled eggs.
Chicken tenderloins offer a more tender texture than chicken breast, while boiled eggs add a savory flavor and protein.
If you don't have cucumber, you can use lettuce, perilla leaves (깻잎), or shredded cabbage to maintain a crisp texture, though the unique refreshing taste of cucumber might be slightly reduced.
You can also use thin wheat noodles (소면, somyeon) or chewy wheat noodles (쫄면, jjolmyeon) instead of medium-thick noodles (중면, jungmyeon), but adjust cooking times according to noodle thickness.
Note that thin wheat noodles absorb sauce well but can get soggy more easily.
🥘 Ingredients
👨🍳 Cooking Points
The most crucial cooking points are how to boil the noodles and marinate the vegetables.
First, boiling noodles in a frying pan allows for convenient cooking without worrying about water boiling over.
Add noodles while turning them and stir occasionally to prevent sticking.
To ensure chewy noodles, cook them slightly less than the time indicated on the package, then rinse with cold water.
Overcooking will make them soggy and tasteless.
Second, thinly slicing the cucumber and onion with a mandoline and marinating them for about 20 minutes is the secret to their crisp texture.
Remember not to discard the liquid squeezed from the marinated vegetables, as it adds umami to the sauce.
Lastly, when preparing the sauce, adding ingredients in the order of powder, liquid, then solid can help reduce dishwashing.
👨🍳 Directions
Add water to a frying pan and boil the medium-thick noodles. Add the noodles while turning them to prevent sticking, and stir occasionally.
Thinly slice the cucumber and onion using a mandoline (or julienne peeler).
To the sliced cucumber and onion, add 4 tbsp vinegar, 4 pinches seasoned salt, and 2 tbsp sugar. Mix well and let them marinate. Marinating for about 20 minutes will give them a crisp texture. After marinating, squeeze out excess water from the vegetables. Do not discard the liquid squeezed from the vegetables; it can be used in the sauce.
In a bowl, add 2 tbsp gochugaru (고춧가루), 4 tbsp sugar, 2 tbsp sesame seeds, 4 tbsp sesame oil, 6 tbsp soy sauce, 4 tbsp vinegar, 0.5 tbsp minced garlic, 1 tbsp ketchup, and 1 tbsp gochujang (고추장) in order. Mix well to create the sauce. Finally, add 10 grinds of black pepper.
Place the cooked noodles in a bowl. Top with the marinated cucumber and onion, shredded chicken breast, roasted seaweed flakes, chili pepper, and extra sesame seeds as garnish.
Neatly spread the prepared sauce at the bottom of the noodles. Add 4 tbsp of the liquid squeezed from the marinated vegetables (from step 3) and mix everything thoroughly.
💡 Tips
Boiling noodles in a frying pan prevents water from boiling over, eliminating the need to add cold water during cooking.
When making the sauce, add ingredients in the order of powder → liquid → solid. This allows you to use only one spoon, reducing dishwashing.
The amount of sugar can be adjusted to personal preference (e.g., 5 tbsp if you prefer sweeter, 3 tbsp if you prefer less sweet).
Marinating the cucumber and onion for about 20 minutes is key to achieving a crisp texture. The liquid squeezed from them can be effectively used in the sauce.
📦 Storage & Reuse
While freshly made bibim guksu (비빔국수) tastes best, if you have leftovers, it's best to store the noodles, sauce, and toppings separately in the refrigerator.
Rinse the noodles lightly with water, drain, and store them in a plastic bag.
The sauce can be kept in an airtight container in the refrigerator for 2-3 days.
When ready to eat again, quickly blanch the noodles in hot water, then rinse with cold water to restore their chewiness.
Mix with the sauce and toppings.
Leftover chicken breast can be used as a salad topping or in sandwiches.
🥢 Who This Is For
This Chicken Breast Gochujang Bibim Guksu is highly recommended for those looking for a cool and refreshing meal on a hot summer day.
It's also an excellent choice for individuals on a diet or those who prefer a healthy eating plan.
It pairs wonderfully as a light brunch or a weekend lunch.
Serving it with a refreshing cold soup (냉국, naengguk) or clear bean sprout soup (콩나물국, kongnamulguk) can make for an even richer dining experience.
If you enjoy a spicier kick, feel free to add a bit more Cheongyang chili pepper (청양고추).
🔥 Nutrition Info
A single serving of this Chicken Breast Gochujang Bibim Guksu is estimated to be around 450-550 kcal.
It provides approximately 25-30g of protein, 15-20g of fat, and 60-70g of carbohydrates.
Chicken breast is a low-fat, high-protein food that aids in muscle maintenance and weight management.
Cucumber and onion are rich in water and dietary fiber, promoting gut health, and also contain Vitamin C and potassium.
The gochugaru (고춧가루) in the gochujang (고추장) sauce contains capsaicin, which boosts metabolism, and sesame oil is beneficial for health due to its abundant unsaturated fatty acids.
Overall, this dish offers a balanced intake of nutrients.
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