Spicy & Sweet! The Ultimate Kimchi Bibim Guksu Recipe
Fail-Proof Kimchi Bibim Guksu Sauce Recipe: Ready in 15 Minutes!
Craving something delicious when you have no appetite? This Kimchi Bibim Guksu can be ready in just 15 minutes! It’s so incredibly tasty, I had to share.
Ingredients
- 1 serving of somyeon (thin wheat noodles) or jungmyeon (thick wheat noodles)
- 1 cup well-fermented kimchi
- 1 tbsp kimchi brine
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp sesame oil
- 1 tbsp sugar
- 0.5 tbsp gochugaru (Korean chili flakes)
- 1 tbsp soy sauce
- 1/2 tbsp minced garlic
- A pinch of sesame seeds for garnish
Cooking Instructions
Step 1
Bring a large pot of water to a rolling boil. Once boiling, add the somyeon noodles and cook according to the package instructions. I prefer my noodles slightly al dente, so I cook them for a minute less than recommended. If you enjoy a chewier texture, medium-thick noodles (jungmyeon) are a great choice.
Step 2
Now, let’s prepare the kimchi. Place your well-fermented kimchi into a bowl or a wide serving dish.
Step 3
Using kitchen scissors, finely chop the kimchi into bite-sized pieces. This method is convenient as it eliminates the need for a cutting board, reducing cleanup. You can then mix the noodles directly in the same bowl, making the process much simpler.
Step 4
Here comes the most crucial part: the secret sauce ratio for Kimchi Bibim Guksu! Add 1 tablespoon of gochujang, 1 tablespoon of soy sauce, 1 tablespoon of sugar, 0.5 tablespoon of gochugaru, and 1 tablespoon of sesame oil to the bowl with the kimchi.
Step 5
This sauce ratio is designed for one serving. If you’re making a larger batch, simply double or triple the ingredients accordingly. I’m preparing a double portion today, so I’ve doubled the sauce ingredients.
Step 6
Next, add half a tablespoon of minced garlic for a pungent kick, and 1-2 tablespoons of the flavorful kimchi brine. If you don’t have much brine, you can omit it or add a tiny bit of water.
Step 7
Mix all the sauce ingredients together until well combined. Your delicious Kimchi Bibim Guksu sauce is now ready! Making the sauce ahead of time will save you precious minutes.
Step 8
While the noodles cook, prepare a fried egg to accompany your dish. A fried egg is a quicker alternative to a boiled egg. I like mine sunny-side up with a runny yolk, but feel free to cook it to your preference!
Step 9
Once the noodles are cooked, immediately drain them and rinse under cold running water. This step removes excess starch, ensuring the noodles are delightfully springy and don’t become mushy.
Step 10
Add the drained noodles to the bowl with the chopped kimchi. Pour in the prepared sauce, adjusting the amount to your taste. I found the initial ratio perfect for the amount of noodles, but you can add more or less sauce depending on how you like it and the saltiness of your kimchi.
Step 11
Toss everything together thoroughly until the noodles and kimchi are beautifully coated in the sauce. Doesn’t it look incredibly appetizing with that glossy sheen?
Step 12
Transfer the well-mixed noodles to a serving bowl. Sprinkle generously with sesame seeds for an extra nutty aroma and visual appeal.
Step 13
For a complete meal, I also prepared some crispy fried dumplings. I used Bibigo Wang Gyoza and cooked them in an air fryer with a silicone liner. This allowed the excess oil to drain away, resulting in perfectly crispy dumplings. (Note: While parchment paper is convenient, dumplings can become soggy as they steam in their own oil. A silicone liner helps achieve superior crispiness.)
Step 14
And there you have it – a delightful spread featuring spicy and sweet Kimchi Bibim Guksu, a perfectly fried egg, and crispy dumplings. Enjoy your delicious meal!
