Bibim Gooksoo by a Rebellious Cook

Remember I told you that I am a rebellious cook?

I am going to make a Bibim Gooksoo (mixed noodles) my way. Usually, Koreans make their Bibim Gooksoo with Cho Gochoo Jang(sweet and sour hot bean paste), sour kimchi, cucumbers and lettuce.

I will make mine with seasoned squash (hobaak namul) and seasoned egg plants (gaaji namul). And the noodles will be seasoned with soy sauce and sesame oil and sesame seeds.

The namul will be seasoned with minced garlic, finely chopped green onions, sesame oil, sesame seeds and Chosun Gaan Jaang. No Kikkoman soy sauce. Temples in Korea use it daily in their cuisine.

Mae Joo, which are blocks of cooked soy bean, are hung out to dry and after that are put on a straw bed, covered with a blanket in a warm place to ferment. A very complicate, delicate , lengthy and challenging execution.

After the fermentation, the soy bean blocks will be cleaned in cold water and will be submerged in salt water with few dry red peppers and few pieces of wood charcoals. It is said that the charcoal will kill the bacteria in the process. The salt water will turn to a dark color after a certain time. The soy bean blocks will be removed and smashed. That is Dwen Jaang, Korean miso.

The dark salt water will get boiled and get cooled before using. And that is Chosun Gaan Jaang.


  1. 1 oz dried squah
  2. 1 oz dried egg plants
  3. Chosun soy sauce
  4. Sesame oil
  5. Minced garlic
  6. Chopped green onions
  7. Roasted sesame seeds
  8. 2 bunches somein
  9. 2 egg whites
  10. 2 egg yolks


  1. Soak dried squash and egg plants in hot(boiled) water, separately. 1 hour for squash, and 2 hours for egg plants.

  2. Drain. Squeeze extra moisture out. Put squash into a bowl. Add garlic, green onions, pinch of sugar, sesame oil and seeds, add some Chosun soy sauce. Mix well. Taste. Add more soy sauce if needed. Don’t make it too salty because more soy sauce will go into noodles also. Put it aside.

  3. Do the same with egg plants.

  4. Put egg whites into a bowl. Add 1/2 tsp of rice powder. Mix well. Put egg yolks into a bowl. Add 1/2 tsp of oil. Mix well. On a medium heat non-stick frying pan, make thin omelette out of egg whites. Flip to the other side to completely cooked both sides. That way, it won’t stick together when you slice it. Do the same for egg yolks. Slice thinly.

  5. Boil noodles for 4 1/2 minutes. Rinse in cold water. Drain well. Make sure to get rid of extra moisture. Put in mixing bowl, add 1 tbsp of regular soy sauce, 1/2 tsp of sugar, 2 tbsp of sesame oil, 2 tbsp of sesame seeds. Mix well.

  6. Put some noodles into serving bowl. Arrange namul on top, alternate with egg whites and egg yolks for color. I had some pork stir fried with some regular soy sauce and sugar in ours. It was the leftover from the Vi-Ko Lettuce Wrap.

  7. Mix well and enjoy!

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