1.0Marc Winerhttps://marcwiner.com/ja/Marc Winerhttps://marcwiner.com/ja/author/admin2823/rich600338<blockquote class="wp-embedded-content" data-secret="BHVrMm02eN"><a href="https://marcwiner.com/ja/bibim-guksu-2/">本格ビビムグクス</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/ja/bibim-guksu-2/embed/#?secret=BHVrMm02eN" width="600" height="338" title="“本格ビビムグクス” — Marc Winer" data-secret="BHVrMm02eN" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=https://marcwiner.com/wp-includes/js/wp-embed.min.js </script> https://marcwiner.com/wp-content/uploads/2025/07/Bibim-Guksu-en-tete-3-750x563.jpg600450最初のひと口は衝撃 : 氷のように冷えたアジアの麺に、漆のように艶やかな赤いソースがまとわりつく。舌先にはやさしい甘さが広がり、やがて発酵唐辛子の鋭い辛みが追いかけてくる。すでに蒸し暑いソウルの午後でも、思わず汗がにじむ。https://marcwiner.com/ja/bibim-guksu-2/ja本格ビビムグクス韓国風主菜1510252人分200 g ソミョン（韓国そうめん）1 卵 (固ゆで)きゅうり (せん切り)青ねぎ (小口切り)キムチ (適量)白いりごま2 大さじ ダークソイソース1 大さじ ライトソイソース1 大さじ ナンプラー1.5 大さじ コチュジャン3 大さじ コチュカル（韓国唐辛子粉）2 大さじ コーンシロップ2 大さじ ごま油1 大さじ 米酢1.5 大さじ にんにく (みじん切り)0.5 玉ねぎ (みじん切り)長ねぎ (小口切り、適量)2 L 水1 大さじ 塩8https://marcwiner.com/wp-content/uploads/2025/07/Bibim-Guksu-en-tete-3.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400