Spicy and Sweet Kimchi Bibim Guksu (Korean Cold Noodles)
Quick and Delicious Kimchi Bibim Guksu: Your Perfect One-Meal Solution
When your kimchi is perfectly fermented and bursting with flavor, chop it finely and whip up a refreshing bowl of Kimchi Bibim Guksu with its signature sweet, sour, and spicy taste! It’s an ideal dish for a quick, satisfying meal, especially when you’re craving something bright and flavorful.
Main Ingredients- Somen noodles 200g (for 1 serving)
- Well-fermented napa cabbage kimchi 1/8 head (approx. 150g)
- Cucumber (small) 1
- Eggs 2
Cooking Instructions
Step 1
Begin by preparing all your ingredients. Rinse them thoroughly. Finely chop the kimchi – this helps the dressing to adhere better and enhances the flavor. Thinly julienne the cucumber and finely chop the green onion. Set aside the eggs for making the omelet.
Step 2
Let’s make the egg garnish. In a bowl, whisk the 2 eggs with a pinch of salt. Once the frying pan is heated over low heat, lightly coat it with cooking oil. Pour in the whisked eggs to make a thin omelet. Cook slowly over low heat to prevent burning and achieve a beautiful golden color.
Step 3
Once the egg omelet has cooled slightly, cut it into thin, long strips. These delicate egg ribbons will add visual appeal and a subtle flavor to your bibim guksu.
Step 4
Now, bring a large pot of water to a boil for cooking the somen noodles. Adding 1 tablespoon of cooking oil to the boiling water will prevent the noodles from sticking together and make them chewier. Prepare to add the noodles once the water reaches a rolling boil.
Step 5
While the water is heating, finely chop the kimchi. You can rinse it lightly under running water if you prefer to reduce some of its spiciness, but ensure you chop it very thinly so the dressing can coat it evenly.
Step 6
Wash the cucumber well (you can leave the peel on if you like) and julienne it thinly. Finely chop the green onion. Combine the chopped kimchi, julienned cucumber, and chopped green onion in a large mixing bowl or basin. Reserve a small portion of the cucumber for garnish.
Step 7
Time to make the delicious bibim dressing! To the bowl with the vegetables, add 1 tablespoon of gochujang, 1 teaspoon of salt, 2 tablespoons of vinegar, 3 tablespoons of plum extract (for sweetness and depth), and 1/2 tablespoon of sugar.
Step 8
Add 3 tablespoons of the kimchi brine to the dressing. This brine adds a fantastic tangy and umami flavor that elevates the entire dish. Stir everything together thoroughly with a spoon until well combined, creating your flavorful bibim sauce.
Step 9
Once the water is boiling vigorously, add the somen noodles. Gently separate the noodles with chopsticks as they begin to cook to prevent clumping.
Step 10
As the noodles begin to boil, reduce the heat to medium and pour in 200ml of cold water. This step helps the noodles become firmer and chewier. Bring it back to a boil, and when it boils up again, add another 200ml of cold water.
Step 11
After the second addition of cold water, when the noodles come to a boil again, immediately remove the pot from the heat. Be careful not to overcook the noodles, as they can become mushy.
Step 12
Drain the cooked noodles in a colander and rinse them thoroughly under cold running water. Rinsing removes excess starch, resulting in springier, chewier noodles with a cleaner taste.
Step 13
Squeeze out any excess water from the noodles and add them to the bowl with the prepared bibim sauce. Drizzle in 1 tablespoon of sesame oil for aroma and sprinkle in 1 tablespoon of sesame seeds for nuttiness. Gently toss the noodles with the sauce until they are evenly coated. Be gentle to avoid breaking the noodles.
Step 14
Plate the kimchi bibim guksu attractively. Top with the reserved julienned cucumber, the egg strips, and sprinkle generously with seaweed flakes and sesame seeds. Your delicious and refreshing Kimchi Bibim Guksu is ready to be enjoyed!
