Spicy & Tangy Kimchi Bibim Guksu (Spicy Mixed Noodles)
The Ultimate Quick & Delicious Kimchi Bibim Guksu Recipe
Today, I’m sharing a fantastic recipe for Kimchi Bibim Guksu that’s refreshingly tangy, spicy, and incredibly delicious. Perfect for when you need a flavorful pick-me-up!
Main Ingredients- Somen noodles, 2 servings (approx. 200-250g)
- 1/2 Onion (small)
- 1/2 cup well-fermented kimchi (approx. 100g)
- 1 Hard-boiled egg (for garnish)
Spicy & Tangy Sauce- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Sugar (adjust to taste)
- 2 Tbsp Soy sauce
- 2 Tbsp Vinegar (adjust to taste)
- 1 Tbsp Minced garlic
- 2 Tbsp Sesame oil
- 1 Tbsp Toasted sesame seeds
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Sugar (adjust to taste)
- 2 Tbsp Soy sauce
- 2 Tbsp Vinegar (adjust to taste)
- 1 Tbsp Minced garlic
- 2 Tbsp Sesame oil
- 1 Tbsp Toasted sesame seeds
Cooking Instructions
Step 1
First, peel the half onion and thinly slice it into julienne strips. To mellow out its sharpness and enhance its crispiness, soak the sliced onions in cold water for about 10 minutes.
Step 2
In a bowl, combine all the sauce ingredients: 2 Tbsp Gochujang, 1 Tbsp Gochugaru, 2 Tbsp Sugar, 2 Tbsp Soy Sauce, 2 Tbsp Vinegar, 1 Tbsp Minced Garlic, 2 Tbsp Sesame Oil, and 1 Tbsp Toasted Sesame Seeds. Add the finely chopped kimchi (1/2 cup) and mix everything well to create the delicious sauce. You can use just the kimchi solids or add a little kimchi juice for extra flavor.
Step 3
Drain the julienned onions thoroughly after soaking them in cold water. Add the drained onions to the prepared sauce and mix gently until evenly coated. This step allows the onions to absorb the flavors of the sauce beautifully.
Step 4
For extra crunch and flavor, you can add thinly sliced cabbage (about 1/5 of a small cabbage) to the mix. Toss the cabbage with the sauce along with the onions. (This step is optional).
Step 5
Bring a generous pot of water to a rolling boil. Add the somen noodles and cook for 3-4 minutes. (A portion roughly the size of a 500-won coin is considered one serving; I prepared about 2 to 2.5 servings). Stir occasionally to prevent the noodles from sticking together.
Step 6
Once the noodles are cooked, drain them in a colander. Immediately rinse them under cold running water, scrubbing gently to remove excess starch. This rinsing process makes the noodles springy and prevents them from becoming mushy. Drain them very well, squeezing out any excess water. Then, add all the prepared sauce to the noodles and toss quickly until every strand is coated.
Step 7
Transfer the well-mixed bibim guksu to a serving bowl. For an even more satisfying meal, top with a hard-boiled egg, sliced in half. This adds a lovely richness and visual appeal.
Step 8
Finally, sprinkle a little extra toasted sesame seeds on top. Your spicy, tangy, and refreshing Kimchi Bibim Guksu is now ready to be enjoyed!
