Bibim-Soba

You've seen them on my Instagram, bibim-soba served with steaks from filet mignon to NY strips. Rather than scalloped potatoes and green bean casserole, I usually serve bibim-soba with steaks, especially when cooking is rushed. It is quite divine when a perfectly cooked medium-rare steak without seasoning, seared in butter, and then tossed in a preheated oven is served with bibim-soba. 


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 this highly beloved combination is typically served separately, galbi first and then followed by naengmyeon, I prefer to be served simultaneously since I savor them together in mouthfuls. While soba is a Japanese noodle made with buckwheat flour, I have discovered that they are delicious as bibim-guksu, a Korean spicy noodle dish. By the way, bibim means to mix and guksu is noodles in Korean. 

Instead of using various seasoning ingredients as other bibim-guksu recipes do, I wanted to keep the seasoning minimal for the bibim-soba and focus on the spicy-and-tang flavor followed by subtle sweetness. I also broke away from traditional bibim-guksu by adding spring salad mix. While I eat salad when I crave it, it is rare for me to crave salad so this bibim-soba helps me to consume salad deliciously. 

INGREDIENTS
...for one serving
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 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 noodles. Once the noodles are softened 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-tang followed by gentle sweetness, it should be served without kimchi. Serve bibim-soba with Napa cabbage kimchi for a complex flavor consisting of salty, spiciness, and sweet tang layers. 

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

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