Bibim-Soba

You’ve seen it on my Instagram—bibim-soba served with steaks, from filet mignon to NY strips. Instead of scalloped potatoes or green bean casserole, I usually pair steaks with bibim-soba, especially when cooking is rushed. It is particularly good with a perfectly cooked medium-rare steak, seared in butter and finished in a preheated oven, served alongside bibim-soba.

Ceramic bowl was wheel-thrown and glazed by me.

This pairing of steak and bibim-soba was inspired by my love for galbi (beef ribs) and naengmyeon (cold buckwheat with sweet potato starch noodles). While the two are traditionally served separately—galbi first, then naengmyeon—I prefer them together, savoring both in the same bite. Soba, a Japanese buckwheat noodle, works seamlessly here as bibim-guksu, a Korean mixed noodle dish. Bibim means to mix, and guksu means noodles.

Instead of using various seasoning ingredients as other bibim-guksu recipes do, I wanted to keep the seasoning minimal and focus on a spicy-and-tangy flavor followed by subtle sweetness. I also break from traditional bibim-guksu by adding a spring salad mix. While I rarely crave salad, this is how I choose to eat it.

INGREDIENTS

[serves 1]

three and a quarter ounces of dry soba

one packed cup of spring salad mix

one and a half teaspoons of gochujang

one and a half teaspoons of sugar

a half teaspoon of sesame oil

a quarter cup of diced Napa cabbage kimchi, optional

Wash the spring salad mix and set aside to drain. Over high heat, bring water to a boil in a pot. Place soba noodles in the pot. If you haven't cooked soba noodles before, think of cooking angel hair pasta. Cook according to the package instructions, and once the noodles are soft enough to stir, reduce heat to medium and occasionally stir. Turn off the heat once the noodles are cooked and carefully pour the noodles into a colander while running under cold water.

Let the cold water run for a minute or two. In a bowl, place the spring salad mix with gochujang, sugar, and sesame oil. Add the cooked noodles and mix until the sauce is evenly spread. Now, kimchi is an optional topping. For a simple flavor profile of spicy-and-tangy followed by gentle sweetness, it should be served without kimchi. Serve bibim-soba with Napa cabbage kimchi for a more complex flavor consisting of salty, spicy, and sweet tang layers.

Of course, bibim-soba can be served on its own and stand alone as a vegan dish.

_____

More recipes:

French Miso Lamb

Samgyetang, aka Korean Ginseng Chicken Soup

Miso Brûlée Salmon

Penne Rigate alla Vodka

Oxtail Risotto

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