Korean Chili Oil Seafood Soy Bibim Noodles

Name: Korean Chili Oil Seafood Soy Bibim Noodles
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2 servings
Cuisine: Korean
Ingredients: fresh wheat noodles 220 g; shrimp 120 g; squid 100 g; soy sauce 2 tbsp; oyster sauce 1 tbsp; chili oil 1.5 tbsp; vinegar 2 tsp; sugar 1 tsp; chives 20 g; sesame seeds 1 tsp

Quick answer

Total time: 27 min
Level: Medium
Servings: 2 servings
Ingredients: 10

About this dish

Shrimp, squid and springy fresh wheat noodles share a dark, glossy dressing of chili oil, soy sauce and oyster sauce.

Oyster sauce bridges the seafood's briny sweetness and the soy base, so the bowl leans toward savory depth rather than plain saltiness. Blending the chili oil evenly into the soy seasoning before tossing lets it coat the noodles and seafood in a thin, even film. Speed decides the texture: a short blanch and a quick high-heat toss keep the shrimp bouncy and the squid tender instead of rubbery. The noodles keep softening while they are mixed, so they come out of the pot 30 seconds short of the package time, and both noodles and seafood are drained hard so no water dilutes the sauce.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Peel and tail 120 g shrimp, then make a shallow cut along the back and remove the vein.

Cut 100 g squid into 1x5 cm strips and pat the seafood dry so it does not water down the seasoning.
2

Drop the seafood into boiling water and blanch for only 1 minute 30 seconds.

Move it straight into cold water to stop the heat, then drain well in a sieve to prevent the shrimp and squid from turning tough.
3

Boil 220 g fresh wheat noodles for 30 seconds less than the package time.

When the center still has a slight bite, rinse and rub them in cold water to remove starch, then drain very thoroughly.
4

In a large bowl, mix 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1.5 tablespoons chili oil, 2 teaspoons vinegar, and 1 teaspoon sugar. Stir until the sugar dissolves and the chili oil looks evenly dispersed.
5

Heat a pan over high heat, add the drained seafood, and stir-fry for about 30 seconds just to drive off surface moisture.

Stop as soon as the shrimp looks springy and the squid curls slightly, before it tightens.
6

Add the noodles to the sauce first and toss broadly until every strand is coated.

Fold in the seafood and 20 g sliced chives, sprinkle with 1 teaspoon sesame seeds, rest for 2 minutes, and serve while the noodles stay chewy.