Kimchi Bibim Guksu: 10-Min Korean Spicy Cold Noodles
Master Kimchi Bibim Guksu in 10 mins! My Korean spicy cold noodles recipe uses a secret Mom’s hack for the perfect summer meal. Super easy!
Ingredients
- 1 serving Somen Noodles
- 2 leaves Kimchi
- 1.5 tbsp Kimchi Juice (My mom's secret!)
Bibim Guksu Seasoning Sauce
- 0.5 tbsp Gochujang (Korean red pepper paste)
- 1 tbsp Soy Sauce
- 1 tbsp Vinegar
- 0.5 tbsp Sugar
- 1 tbsp Sesame Oil
Toppings (Optional)
- 1 Boiled Egg
- 1 pinch Sesame Seeds
- Sliced Cucumber
Equipment
Method
- Cook the noodles in boiling water. For a chewy texture, add a bit of cold water when it first starts to boil and continue cooking. Check the package instructions for the exact cooking time, as it varies by noodle type.
- Rinse the cooked noodles under cold water while rubbing them gently. This makes them extra chewy.
- Cut the kimchi into small pieces using scissors.
- Make the seasoning sauce: Mix 0.5 tbsp Gochujang, 1 tbsp Soy Sauce, 0.5 tbsp Sugar, 1 tbsp Vinegar, 1 tbsp Sesame Oil. If the kimchi is very sour, reduce the vinegar by half.
- Add the kimchi and seasoning sauce to the noodles. Korean Mom’s Tip: adding 1.5 tbsp Kimchi Juice enhances the umami flavor of Bibim Guksu. Mix well!
- Plate the noodles and top with a boiled egg and sesame seeds. You can also add cucumber garnish for extra freshness.
Nutrition
Calories 351kcal | Carbohydrates 32g | Protein 10g | Fat 20g | Saturated Fat 4g | Polyunsaturated Fat 7g | Monounsaturated Fat 8g | Cholesterol 187mg | Sodium 1222mg | Potassium 177mg | Fiber 2g | Sugar 8g | Vitamin A 299IU | Vitamin C 1mg | Calcium 53mg | Iron 2mg
Notes
You can mix the sauce (including the kimchi juice) and store it in a jar in the fridge for up to 2 weeks. It actually tastes better after 24 hours! However, always cook and rinse the noodles right before serving so they don't get mushy.
Jal Meokgetseumnida! (잘 먹겠습니다!)
