Bibim guksu [Spicy Mixed Noodles]

Bibim-guksu (Spicy mixed noodles) was originally made with soy sauce. It was a dish of the royal cuisine, and thus made with lavish ingredients. The Dongguksesigi (Korean Almanac)*, complied in 1849, introduces the original of modern Bibim-guksu and describes it as ‘buckwheat noodles mixed with a variety of vegetables, pear, chestnut, beef, pork, sesame oil and soy sauce, and called by the name of Goldongmyeon.’ Spicy Bibim-guksu Appears Only after the War The word Goldong contains a meaning of ‘mixing different things together.’ Sieuijeonseo*, a cookbook first compiled in 1919, describes how to cook Goldongmyeon: ‘Marinate minced beef and stir-fry. Parboil mung bean sprouts and Korean parsley and then mix with jelly (Muk) and seasoning sauce. Mix everything with cooked noodles and place in a bowl. Garnish with stir-fried beef, and sprinkle with red pepper and crushed roasted sesame seeds. Set dish on the table with clear beef broth.’ Both Dongguksesigi and Sieuijeonseo indicate that Bibim-guksu made with beef, vegetables, and seasonings, was a special treat. Even so, Goldongmyeon was made of buckwheat, which means that wheat flour was not easily available even in the royal palace. It was only when wheat flour became widely available after the Korean War that we began to eat wheat flour noodles mixed with Gochujang and kimchi, as a dish today known as Bibim-guksu. * Dongguksesigi is a record of seasonal customs by Hong Seok-mo, a scholar from the late Joseon Period. The book details the annual events and customs of Joseon Society. * Sieuijeonseo is a cookbook from the late 19th century. Its author is unknown. The book categorized and organized the traditional Korean food of the late Joseon period and is known as the literature where Bibimbap appears. Particularly Good for the Sweltering Days of Summer Bibim-guksu is popular mainly in the summertime. It’s generous portion of cucumbers cools down an overheated body and quenches thirst, helping relieve swelling by serving as a diuretic.

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