I am in one of my frequent Korean cooking frenzies. Browsing my favourite blogs, looking for new ideas, I have stumbled upon Bibim Guksu, a cold noodle dish with hot and sour sauce. Until now I have associated Korean cuisine with its hallmark hot and sweet flavours, so the sauce has obviously piqued my curiosity. Instead of making noodles, I finally borrowed only the sauce and incorporated it into a chicken stir-fry. I know this is far from its traditional use, but the result was excellent. The sour touch of vinegar didn’t hide the familiar hot and sweet flavours, but added a pleasant refreshing touch. I already feel it will be my staple fiery sauce for summer dishes.
I have discovered this delicious vinegared Korean sauce thanks to Gomo from cHow Divine and Sue from My Korean Kitchen). Their versions of Bibim Guksu vary, but the sauces are quite similar. I have combined their sauce recipes, making mine slightly more sour and adapting it to an individual portion. I also couldn’t resist adding a grated garlic clove. Check the original sauce recipes and, most of all, two different but equally tempting Bibim Guksu versions, as well as other fabulous recipes at cHow Divine and My Korean Kitchen. Thank you so much, ladies, for this wonderful, inspiring recipe! Now that I have become fond of the sauce, I cannot wait to try it with cold noodles.
If you are a happy owner of a tub of gochujang (the famous Korean chilli paste, one of the ingredients in this recipe), you might like these – more or less Korean – ideas:
Preparation: 15 minutes
Ingredients (serves one):
1/2 chicken breast
1/2 carrot, 1/2 sweet pepper or other vegetables of your choice
1 spring onion
Bibim Guksu Sauce:
1 heaped tablespoon gochujang (Korean chilli paste)
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon syrup or honey (I have used agave syrup)
1 teaspoon sesame oil
1/2 teaspoon toasted sesame seeds
1 small clove garlic, grated
Combine the sauce ingredients. Put aside.
Cut up the chicken breast into bite-sized pieces and season it slightly with salt.
Slice the carrot finely, cut up the pepper.
Slice the spring onion.
Heat oil in a pan or wok, stir-fry first the meat and the carrot, then add the sweet pepper with the white part of the spring onion.
Stir-fry until the chicken breast is thoroughly cooked.
Pour the sauce over the chicken and fry, stirring, until the sauce thickens.
Serve with rice, sprinkled with chopped green part of the spring onion.