Spicy & Tangy Kimchi Bibim Guksu (Korean Cold Noodles)
How to Make Delicious Kimchi Bibim Guksu at Home
I made this Kimchi Bibim Guksu with love for my husband after a long, tiring day. He enjoyed it so much, and I’m so thankful! It’s a refreshing and satisfying dish perfect for a warm day.
Main Ingredients- Somyeon noodles (1 serving, or more if you prefer)
- Carrot (a small amount, thinly julienned)
- Hard-boiled egg (1/2, for garnish)
Kimchi Bibim Sauce- Well-fermented kimchi (about 1.5 cups, with some juice)
- Gochujang (Korean chili paste) 1 Tbsp
- Vinegar (if not using gochujang) 1 Tbsp
- Sugar 1 Tbsp (adjust to the kimchi’s sourness)
- Toasted sesame seeds 1 Tbsp
- Sesame oil 1 Tbsp
- Umami seasoning powder (like Dasida) a tiny pinch
- MSG (like Miwon) a tiny pinch (optional)
- Well-fermented kimchi (about 1.5 cups, with some juice)
- Gochujang (Korean chili paste) 1 Tbsp
- Vinegar (if not using gochujang) 1 Tbsp
- Sugar 1 Tbsp (adjust to the kimchi’s sourness)
- Toasted sesame seeds 1 Tbsp
- Sesame oil 1 Tbsp
- Umami seasoning powder (like Dasida) a tiny pinch
- MSG (like Miwon) a tiny pinch (optional)
Cooking Instructions
Step 1
First, let’s prepare the Kimchi Bibim sauce. Finely chop the well-fermented kimchi. In a bowl, combine the chopped kimchi with all the sauce ingredients: gochujang, vinegar, sugar, toasted sesame seeds, sesame oil, umami seasoning, and MSG (if using). Mix everything thoroughly. Taste and adjust the sugar or vinegar based on the kimchi’s tanginess and your preference.
Step 2
Now that the sauce is ready, we’ll mix it with the perfectly cooked noodles. The key to a great Bibim Guksu is to mix generously so the sauce coats every strand of noodle.
Step 3
Fill a pot with plenty of water and bring it to a rolling boil over high heat. Using enough water is crucial for cooking the noodles so they don’t stick together and become perfectly chewy.
Step 4
A standard serving of noodles is usually about one handful, but today we’re making a generous double portion! If you’re using thicker noodles than somyeon, you might need to increase the cooking time slightly.
Step 5
Once the water is boiling vigorously, carefully spread out the somyeon noodles with your hands and gently drop them into the boiling water. Be careful as the water might overflow when you add the noodles.
Step 6
As the noodles cook and foam rises to the surface, add a ladleful of cold water to the pot. Repeat this process about 3 to 4 times. This technique helps the noodles cook evenly and achieve a wonderfully chewy texture. (I used standard somyeon here. Cooking times can vary depending on the thickness of the noodles, so it’s a good idea to fish out a strand and test it for doneness!)
Step 7
Once the noodles are cooked, immediately rinse them under cold running water! This washes away excess starch, resulting in a firmer, chewier texture. Plus, it makes them refreshingly cool!
Step 8
Place the chilled noodles in a serving bowl. Generously spoon the prepared Kimchi Bibim sauce over the noodles. For garnish, I added thinly julienned carrots for a pop of color. (Feel free to substitute with cucumber or other vegetables you prefer!) Top with half a hard-boiled egg and a final drizzle of sesame oil for extra fragrance. Sprinkle with toasted sesame seeds, and your delicious Kimchi Bibim Guksu is ready to be enjoyed!
