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Low Carb Bibim Guksu

Low Carb Bibim Guksu Recipe

If you have the good fortune of not needing to eat low carb (lucky you!), just replace the rice shirataki noodles in this recipe with one bundle of Korean chewy soba (or some) – cook the boiling waters in boiling water and rinse them under running tap water to remove excess starch before use.

You can replace the toppings in this recipe with any seasonal available vegetables – such as pea shoots, shredded carrot and salad mix.

Check out the ingredients, step-by-step photos and presentation ideas on the previous page.

Ingredients:

Toppings

  • 1 tsp dried kelp (wakame) soaked in water for 5 mins, squeeze out excess water
  • 30g tamagoyaki (store-bought) cut to bite-sized pieces (or one boiled egg, halved)
  • 1/4 Japanese cucumber julienned (thin matchsticks)
  • 40g shredded purple (red) cabbage
  • 4 cherry tomatoes halved (or half tomato, cut to wedges)
  • 50g cut kimchi

Spicy Noodle Sauce

  • 2 tbsp gochujang
  • 1/2 tbsp pure sesame oil
  • 15ml Japanese roasted sesame (goma) salad dressing see note below
  • 1/2 tsp hot chilli powder (e.g. guchuhara, cayan pepper etc) to taste; make it as hot as you like!
  • 2 tsp kimchi juice if you have; optional
  • 1 tbsp coke zero add more if needed if the sauce is too thick; see note
  • 3 dashes garlic powder (or 1 clove minced garlic) optional
  • 3 dashes onion powder optional

Directions:

  1. Prepare shirataki noodles. Drain the liquid from the pouch. Fry the noodles in a non-oiled pan on medium heat until dry. Cling wrap the noodles and chill them with ice cubes or in the fridge.
  2. Prepare toppings ingredients and chill them in the fridge until ready to use.
  3. Make spicy noodle sauce. Combine soba sauce, sushi vinegar and water in a small serving cup. Stir to mix well and season to taste. Chill the sauce in the fridge.
  4. Assemble bibim guksu. Place prepared shirataki noodle on a serving plate. Arrange the toppings around the noodles and garnish with spring onions. Serve with the chilled noodle sauce at the side.
  5. To eat, pour the sauce over the noodles, mix well and enjoy! This recipe is also perfect for meal prep – you can make an extra serving (sauce separate) in covered bowl container and keep in the fridge overnight. You will have an instant bibim guksu meal the next day.

Cooking Notes:

  1. I’m using shirataki rice noodles which contains 10 calories per 100g. You can substitute with any variant of shirataki (including the zero-calorie type) or other low carb pasta for this recipe.
  2. If you do not have goma salad dressing, substitute it with 1 tbsp soy sauce (to taste).
  3. If you do not want to use Coke, substitute it with water and honey/sugar (to taste).
  4. If you did not use up all of the spicy noodle sauce, you can use them as a dipping sauce – example for cucumber or celery sticks.
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One comment on “Low Carb Bibim Guksu”

  1. Your daily food always looks so colourful, and appetizing! I used to eat lots of shirataki noodles..you just have me crave some now :-)

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