Kiwi-Infused Kimchi Bibim Guksu (Spicy Cold Noodles)
A Heavenly Kimchi Bibim Guksu Recipe with a Secret Kiwi Sauce – Perfect for a Late-Night Snack!
We’ve discovered a game-changer for Kimchi Bibim Guksu! Adding a ripe kiwi to the sauce elevates its flavor to an unbelievable level. Just one perfectly ripe kiwi transforms the dish. We highly recommend trying this recipe!
Main Ingredients
- Whole wheat somyeon or regular somyeon noodles 340g
- Well-fermented kimchi 150g
- 1 Gold kiwi (or Green kiwi)
- 2 Hard-boiled eggs
- 1.5L Water (for boiling noodles)
- 1 Tbsp toasted sesame seeds (ground)
Secret Sauce Ingredients
- 1.5 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Sugar
- 4 Tbsp Maesilcheong (Korean plum syrup)
- 2 Tbsp Sesame oil
- 3 Tbsp Toasted sesame seeds
- Vinegar (to taste)
- 1.5 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Sugar
- 4 Tbsp Maesilcheong (Korean plum syrup)
- 2 Tbsp Sesame oil
- 3 Tbsp Toasted sesame seeds
- Vinegar (to taste)
Cooking Instructions
Step 1
We’re preparing the ingredients for our special Kimchi Bibim Guksu today. Using sour, well-fermented kimchi will result in the best flavor. As for the kiwi, a ripe Gold kiwi or a fresh Green kiwi will both work wonderfully.
Step 2
1. Wash the kiwi thoroughly, peel it, and cut it in half. 2. Finely chop one half of the kiwi. 3. Mash the other half of the kiwi using a fork or spoon. (The mashed kiwi will add a wonderful texture and flavor to the sauce.)
Step 3
1. Finely shred the kimchi. 2. In a bowl, combine all the ‘Secret Sauce Ingredients’ (gochujang, sugar, maesilcheong, sesame oil, sesame seeds, vinegar) and mix well to create the sauce. 3. Add the shredded kimchi to the sauce and gently mix. 4. Finally, add the mashed kiwi and gently combine everything, ensuring the sauce and kimchi are well incorporated. (Be careful not to overmix, as this can break down the kiwi too much.)
Step 4
Grind the 3 tablespoons of sesame seeds into a fine powder using a blender or mortar. This step will enhance the nutty aroma and flavor of the sesame seeds in the sauce.
Step 5
Today, we’re using whole wheat somyeon noodles. However, regular somyeon noodles that you usually enjoy will also be delicious!
Step 6
Pour 1.8L of water into a large pot and bring it to a rolling boil over high heat. Once the water is boiling, add the noodles. Cook the noodles according to the package directions or your preferred level of chewiness. I cooked mine for about 3 minutes for a perfectly al dente texture.
Step 7
Here’s a tip to check if your noodles are cooked perfectly: Take out a few strands of noodles midway through cooking, rinse them quickly under cold water, and taste them. If they are delightfully chewy, they are ready!
Step 8
Drain the cooked noodles in a colander and rinse them thoroughly under cold running water, rubbing the strands together gently. This process removes any excess starch, preventing a mushy texture and eliminating any raw flour taste, resulting in chewier and cleaner-tasting noodles.
Step 9
Add the well-rinsed and drained noodles to the bowl with the prepared kiwi sauce. Mix everything together until the noodles are evenly coated with the delicious sauce.
Step 10
Serve the finished Kimchi Bibim Guksu in a nice bowl. For an extra touch of flavor and presentation, top with half of a hard-boiled egg (yolk side up) and a tablespoon of the ground toasted sesame seeds. (You can find instructions on how to boil eggs in my other recipe: @6974022)
