Korean Chili Oil Seafood Soy Bibim Noodles
Gochu gireum haemul ganjang bibim myeon is a Korean mixed noodle dish where boiled noodles are tossed with shrimp, squid, and a dressing of homemade chili oil, soy sauce, and oyster sauce. Making the chili oil from scratch with dried chili and hot oil extracts a fragrant, rounded heat that is more aromatic than raw gochugaru. The seafood is stir-fried fast over high flame to keep the shrimp bouncy and the squid tender rather than rubbery. Oyster sauce bridges the marine flavor of the shellfish with the soy base, creating a savory depth that leads with umami rather than salt. Sesame seeds and scallions finish the bowl with a toasted note and a pop of green. Everything must be tossed together aggressively in one motion to coat the noodles and seafood evenly.
Adjust Servings
Instructions
- 1
Peel the shrimp and cut squid into bite-size pieces.
- 2
Blanch seafood for 1 minute 30 seconds, then cool immediately.
- 3
Cook noodles 30 seconds less than package time, rinse cold, and drain.
- 4
Whisk soy sauce, oyster sauce, chili oil, vinegar, and sugar into a dressing.
- 5
Toss noodles with sauce first, then add blanched seafood and chopped chives.
- 6
Sprinkle sesame seeds, rest 2 minutes for flavor absorption, then serve.
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