Kimchi Bibim Guksu: 10-Min Korean Spicy Cold Noodles
351kcal
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.1 serving Somen Noodles
- Rinse the cooked noodles under cold water while rubbing them gently. This makes them extra chewy.
- Cut the kimchi into small pieces using scissors.2 leaves Kimchi
- 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.0.5 tbsp Gochujang, 1 tbsp Soy Sauce, 1 tbsp Vinegar, 0.5 tbsp Sugar, 1 tbsp Sesame Oil
- 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!1.5 tbsp Kimchi Juice
- Plate the noodles and top with a boiled egg and sesame seeds. You can also add cucumber garnish for extra freshness.1 Boiled Egg, 1 pinch Sesame Seeds, Sliced Cucumber
Nutrition
Calories351kcalCarbohydrates32gProtein10gFat20gSaturated Fat4gPolyunsaturated Fat7gMonounsaturated Fat8gCholesterol187mgSodium1222mgPotassium177mgFiber2gSugar8gVitamin A299IUVitamin C1mgCalcium53mgIron2mg
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!)