Spicy-Sweet Bibim Kalguksu (Spicy Mixed Knife-Cut Noodles)

Ingredients

• Scoop out the seeds from half of a round Korean zucchini before preparing.
• You can also add Cheongyang chili pepper, or use vegetables like cabbage, carrots, or mushrooms.

Steps

1. Prepare the ingredients

   

   The round Korean zucchini is quite large. I scooped out the seeds from 1/2 of it to prepare. It equals about 1 regular Korean zucchini.

   Here are 1 cup of mixed seafood, 1/2 onion, and large green onion. I left out Cheongyang chili pepper, but it is great to add as well.

   You can also use cabbage, carrots, mushrooms, and other vegetables.

2. Slice the ingredients

   

   

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   Julienne the zucchini not too thinly so it retains its texture when stir-fried.

   Thinly slice the onion, and finely slice the green onion.

3. Stir-fry

   

   

   

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   Heat oil in a hot pan, then add the sliced green onion and minced garlic, stir-frying well to create an aromatic oil.

   Add the zucchini, mixed seafood, and onion, along with 2 tbsp gochugaru and 1 tbsp mirin, and stir-fry.

   I stir-fried the chili flakes with the vegetables so they would not burn while making chili oil, and adding mirin is great for removing any fishiness from the seafood.

   

   

   

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   Once the vegetables and seafood are glossily stir-fried, add 3 tbsp anchovy broth, 2 tbsp regular soy sauce, and 1 tbsp oyster sauce, then stir-fry so the flavors absorb evenly.

   Since this is mixed with noodles, I added broth so there is a shallow layer of sauce.

   Taste it to ensure it is nicely seasoned rather than bland, so the seasoning is just right when tossed with the noodles.

   If it is bland, adjust the seasoning with salt or soy sauce, then finish with ground black pepper, toasted sesame oil, and toasted sesame seeds.

4. Boil the noodles

   

   

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   Boil the noodles in vigorously boiling water, then rinse them in cold water to make them chewy.

   Drain the water completely.

5. Finish

   

   Spoon a generous amount over the noodles and mix everything thoroughly.

   

   I was so hungry that even taking a few photos felt like forever.

   Thanks to the sweetness of the zucchini, it is delicious even without sugar or corn syrup.

   

   

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   I think it tastes even better with thicker medium wheat noodles or knife-cut noodles because they soak up the sauce so well.

   I tossed in what felt like an excessive heap of zucchini, and the extra texture made me devour the whole bowl in no time.

   If you add meat, pour in rich beef bone broth, and make it saucy, that would be ganjjamppong (stir-fried spicy seafood noodles).

   I will make ganjjamppong and post it next time.

Ppunwife's tips

• Stir-frying the chili flakes together with the vegetables keeps them from burning while creating chili oil, and adding mirin helps remove any fishiness from the seafood.
• Adding broth creates a shallow layer of sauce for mixing with the noodles. Make sure the seasoning tastes slightly strong rather than bland so it balances perfectly once tossed with the noodles.
• Thicker medium wheat noodles or knife-cut noodles absorb the seasoning well, making the dish even tastier.

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