Summer is officially here and I have been craving something that’s not hot, yet flavorful, filling and healthy (definitely not a salad, thank you). Inspired by the popular Korean rice dish bibimbap (bibim means mixing ingredients), I came up with this delicious bibim-noodle served with beef bulgogi and a Chinese style sauce.
Containing vegetables, carbs and protein, this is a well-balanced dish. Plus, it’s really easy and quick to make. Even if you have no time or cooking knowledge, you won’t have any problem making this Asian inspired dish perfect for summertime!
Ingredients (serves 1):
- 1 serving noodles of your choice
- 1 handful each soybean sprouts, spiralized carrots, spinach
- 100g thinly sliced beef
- 2 tsb mirin
- 1 tsb oyster sauce
- 1 tsb each fermented bean curd, peanut butter
- sesame oil, roasted sesame seeds
- Mirin can be replaced with 2 tsb rice wine + 1/2 tsb sugar
- Rose fermented bean curd can normally be found in Chinese grocery stores, it can be replaced with light soy sauce, although I would recommend using fermented bean curd.
1: Blanch soybean sprouts, spinach, carrots. Slightly squeeze out excess water and place them on a plate. (You don’t have to cook them separately, I only did it for the sake of presentation). Then cook the noodles.
2: While noodles are cooked, heat little oil in a non stick pan. Add thinly sliced beef, mirin and oyster sauce, saute until beef is cooked. Remove from heat, sprinkle roasted sesame seeds and mix.
3: Place noodles (cooked and drained) and beef on the plate, drizzle sesame oil. Combine rose fermented bean curd and peanut butter. Mix the sauce with all other ingredients and enjoy.
I also added fried red onions and chopped scallions for garnishing. I really enjoy the crunchy texture of fried red onions, adding them can help elevate a rice/noodle dish.
If you are looking for some cold/room temp dish that’s flavorful, filling and healthy, try this Korean style bibim noodles dish!