Kimchi Bibim Guksu (Quick Spicy Cold Noodles)
Kimchi bibim guksu is a quick and easy dish that is perfect for a hot summer day. These cold noodles are tossed in a sweet, spicy, and tangy sauce with some fresh toppings.
Bibim guksu (비빔국수) means mixed (bibim, 비빔) noodles (noodles, 국수) in Korean. This recipe here is for kimchi bibim guksu. I start with a simple version of kimchi bibim guksu since it pairs well with galbi.
The only toppings I use in this bibim guksu recipe are fresh cucumber, kimchi, and a soft-boiled egg. Crushed, roasted seaweed (not pictured) is also another easy topping to add to this dish. I will eventually post another spicy cold kimchi noodles recipe that uses more fresh vegetable toppings.
You may recognize that the name is pretty similar to the dish called bibimbap, which means mixed rice. They both use a gochujang based sauce and have a variety of toppings. However, bibim guksu largely uses fresher, raw ingredients for its toppings. The toppings in bibimbap, on the other hand, usually require some stove top cooking. You can find my al dolsot bibimbap recipe here.
These cold noodles, together with its chilled, fresh toppings, are perfect to eat on a hot summer day.
Hope you enjoy!
MISE EN PLACE
Other optional toppings: shredded red cabbage, shredded carrots, crushed roasted seaweed
I use somen noodles in this recipe, but you can also use soba noodles.
As with most of my recipes, I use coconut sugar as the sweetener. Not only is it a natural sweetener, but it is also a healthier sugar substitute. It contains a bit of inulin which decreases the likelihood of post-meal sugar spikes and so may be a healthier option for people with diabetes. I also prefer its softer sweetness. However, you could always substitute coconut sugar with plain sugar or brown sugar in my recipes.
PAIRS WELL WITH
If you make this Kimchi Bibim Guksu, I would love to hear your thoughts. Feel free to leave a comment and/or recipe rating at the bottom of this page. And if you have a photo of your food, be sure to tag me on Instagram!
Kimchi Bibim Guksu
- 3 tbsp gochujang
- 3 tsp toasted sesame oil
- 2 ½ tsp rice wine vinegar
- 3 tsp coconut sugar
- 3 tsp soy sauce
- ½ cup kimchi, chopped
- ¼ cup cucumber, julienned
- ¼ cup dried seaweed crushed
- ½ tsp toasted sesame seeds
- 1 egg
- perilla oil
- 2 servings dry somen noodles (6.3 oz, 180 g)
- Mix together the sauce ingredients in a small bowl.
Optional Soft-boiled Egg
- Add enough water to a small sauce pan (just enough to cover the egg by about an inch) and bring it to a boil.
- Gently lower the egg into the boiling water, and keep rolling the egg in the water for the first couple minutes so that the yolk will be centered when cooked.
- Let the egg cook for another 5 minutes.
- Transfer the egg to an ice bath and let it cool for 5 minutes.
- Gently peel the egg and cut in half lengthwise.
- Cook the noodles in boiling water for about 2 minutes or according to the package instructions.
- Drain the noodles in a colander and run them under cold water to cool down the noodles.
- Toss the noodles with the sauce (add according to your desired spice level).
- To a bowl, add a serving of the noodles, some toppings, and (optional) a drizzle of perilla oil. Serve immediately.