Spicy and Tangy Kimchi Bibim Guksu (Korean Cold Noodles)
Spicy and Tangy Kimchi Bibim Guksu (Korean Cold Noodles)
Simple Kimchi Bibim Guksu Recipe – A Quick and Satisfying Meal
I quickly made this for my friend when she visited, and it turned out to be a delicious meal. The refreshing, sweet, sour, and spicy sauce combined with the crisp kimchi is a real appetite booster.
Key Ingredients- Chewy somyeon noodles (approx. size of a 500-won coin for one serving)
- Well-fermented ripe kimchi, about 1 bowl
- Cucumber, to taste (julienned)
- 1 egg (boiled and sliced for garnish)
Spicy & Sweet Sauce- Kimchi juice, 6 Tbsp
- Gochujang (Korean chili paste), 1/2 Tbsp
- Minced garlic, 1/2 Tbsp
- Sesame oil, 3 Tbsp
- Vinegar, 3 Tbsp
- Sugar, 2 Tbsp
- Toasted sesame seeds (sesame powder), 1/2 Tbsp
- Kimchi juice, 6 Tbsp
- Gochujang (Korean chili paste), 1/2 Tbsp
- Minced garlic, 1/2 Tbsp
- Sesame oil, 3 Tbsp
- Vinegar, 3 Tbsp
- Sugar, 2 Tbsp
- Toasted sesame seeds (sesame powder), 1/2 Tbsp
Cooking Instructions
Step 1
First, prepare the well-fermented ripe kimchi, which is the star of this Kimchi Bibim Guksu. About one bowlful is a generous amount.
Step 2
In a large bowl, pour in 6 tablespoons of kimchi juice. This is the base that gives the bibim guksu its rich and savory flavor.
Step 3
Add the remaining sauce ingredients to the kimchi juice in the bowl: 1/2 Tbsp gochujang, 3 Tbsp vinegar, 2 Tbsp sugar, 1/2 Tbsp minced garlic, and 3 Tbsp of fragrant sesame oil. Mix them well to create the sauce.
Step 4
Finely chop the prepared ripe kimchi and add it to the sauce in the bowl. Mix everything together thoroughly until the kimchi is well coated with the sauce. Letting the sauce sit for a bit will allow the flavors to meld beautifully.
Step 5
I used somyeon noodles. The portion size, about the size of a 500-won coin, is typically a satisfying serving for one person. If you’re cooking for two, two such portions should be just right.
Step 6
Boil plenty of water in a large pot. Once the water is at a rolling boil, add the noodles and stir gently to prevent them from sticking as they cook.
Step 7
When the water starts to boil again after adding the noodles, pour in about 1 cup of cold water. Let it come to a boil again, then add another cup of cold water. Repeating this process twice makes the noodles perfectly chewy and al dente.
Step 8
Drain the cooked noodles and rinse them thoroughly under cold running water, gently rubbing them to remove excess starch. This step ensures the noodles are firm and have a great texture. Make sure to drain them very well.
Step 9
Finally, combine the drained noodles with the prepared sauce in the bowl and mix well until everything is evenly coated. Your delicious Kimchi Bibim Guksu is ready! For an even more appealing dish, garnish with the julienned cucumber and the boiled egg slices.
