When we celebrate a blog birthday while living in Korea, of course it’s going to be with a Kimchi Party! Thank You, my bad pictures, preview of our time in Korea.
THE RAMBLE: WINNER FOR TEAM KOREA!
LET’S TALK ABOUT Bibim. You’ve seen it a few times, with Bibim-bap, Bibim-nangmyeon, Bibim-guksu. Bibim basically means “with spicy (usually gochujang) sauce,” so now you can differentiate what some Korean dishes are if it has this in the title, and you should, of course, go for this option. There are many versions of this recipe, and you can add or take away whatever you like to make it more sweet, spicy, savory, etc., like most Korean recipes. This one is my mother-in-law’s recipe, and then I like to add a little more fresh veg to it. Her version uses a ton of gochujang, but you can add as much as your palate is comfortable with. Some use kimchi, some don’t, so find what you like and make it your own!
LET’S TALK ABOUT the blog’s birthday! Thank you so much to those who are following this blog, I sure hope you find some of these recipes or tidbits of things interesting. I am finally getting to the point where I am not embarrassed of my bad pictures. It’s not entirely my fault, though. We live in cheap student housing with one poorly-placed window, and I have 3 sets of grabby hands around me all the time. So, that makes a near-impossible photo creative space. These pictures are actually shot with natural light, with a cool Korean bench in our little flat, so these were so fun to shoot. It’s AMAZING what that natural light does. It really is the key in photography. And then you just need (money for) cool stuff, so I have no light, no money, no cool stuff…oh well. Either way, I try not to have a 2-mile long blog post of just pictures you have to scroll and scroll through, so I guess it’s not a huge deal, LOL! On another note, if you have a recipe you’d like to try, let me know what you’d like to see! I know what it’s like to want to try to make something at home, and you can’t find a decent recipe. This has been such a fun project to work on while my husband is in school 12 hours a day. I love food, travel, recipes, cooking, and all those things, and I love that I have been able to put all that knowledge into something, and learn how to make these things at home so we can feast without spending all the money. This post makes 34 recipes. Here are our posts from our start 1 year ago!
LET’S TALK ABOUT living in Korea. We have had such an amazing time while living here doing an internship. We only have 5 weeks left (sob), but this has given us ample time to really explore and do so much, instead of just the top attractions. I am working on a couple full posts about our time here and what we’ve learned traveling with 3 kids (ahh), so look forward to that when I find the perfect way to organize it! Like I mentioned in our prep post, Getting Ready for Our Summer in South Korea, Talk To Me In Korean has been the biggest help, not just to memorize phrases, but actually be able to form sentences by learning the grammar in a very clear, simple way. They are so great, so go check them out for language help, whether you’re going to Korea or just want to learn this rad language. Follow us on Instagram @spainvskorearecipes to see what we’re doing everyday!
Need more Korean recipes? Here are ours:
WHO YOU NEED TO KNOW ABOUT making great Korean food: Hyosun of Korean Bapsang; Sue from My Korean Kitchen; Maangchi @Maangchi of Maangchi; Julie of KimchiChick; Judy Joo @JudyJooChef of Cooking Channel’s and cookbook Korean Food Make Simple and Jinjuu in London and Hong Kong; food truck pioneer Roy Choi @RidingShotgunLA of Kogi and cookbook L.A. Son: My Life, My City, My Food and LA restaurants Chego, Alibi Room, Sunny Spot and A-Frame; Holly @beyondkimchi of Beyond Kimchee; David Chang @DavidChang of PBS’s Mind of a Chef, his NYC restaurant and books Momofuku, and recipe/culture online magazine Lucky Peach @luckypeach; Robin Ha @RobinHaART of her recipe blog/Tumblr Banchan Comic and recipe-comic book Cook Korean! A Comic Book with Recipes; HJ @haejn of the blog Yobodish Korean Recipes; James Strange and his YouTube recipe videos; Jinjoo of her blog, Kimchimari; Deuki Hong @deukihong and Matt Rodbard’s @mattrodbard Koreatown: A Cookbook; Cookat Korea on Facebook and Instagram
Kimchi Bibimguksu (Chilled Spicy Noodles)
A SvKR original, easy-level fuss, serves 2-3 as main, 4-6 as side, 10 mins prep, optional chill 1+hour.
~300 g dried somen/somyeon noodles
1 heaping cup chopped kimchi
6 TBS gochujang
1/2 tsp powdered red beef dasida
1 tsp granulated sugar
1/2 tsp sesame oil
1/2 tsp Korean apple vinegar*
1/2 TBS toasted sesame seeds*
1 cucumber, julienned
optional: chopped lettuce, handful of bean sprouts, julienned carrot, bell peppers, etc. to top
*my MIL doesn’t use these ingredients, but I like them to mix sauce easier and for texture
- Cook somen noodles according to package instructions, usually 2-3 minutes. Drain and rinse under cold water. Set aside.
- Meanwhile, mix Sauce ingredients together in a large bowl with a whisk. Once smooth, add kimchi and mix until evenly incorporated. Add somen to sauce and toss together with tongs or a gloved hand until evenly coated.
- Eat immediately (I prefer) or cover and place in the fridge for about an hour to chill. Serve into individual bowls and top with cucumber or any other desired veg. Good for about the next 24 hours. Add a few drops of water to loosen if necessary.
Try this out and let me know how it went for you in the comments! Good? Confusing? Clear? I’d love to hear from you so I can present the best form of these recipes!