Kimchi Bibim Guksu (Spicy Cold Noodles with Kimchi)
Kimchi Bibim Guksu is a chilled noodle dish featuring thin wheat noodles tossed in a spicy, tangy kimchi sauce. The noodles are boiled, shocked in cold water to chill thoroughly, and then combined with a sauce made from fermented kimchi, gochujang, soy sauce, vinegar, sugar, and sesame oil. This creates a refreshing, flavorful cold dish with a balance of heat, sourness, and savory depth, often garnished with perilla leaves, cucumber, or a hard-boiled egg.
Ingredients
- 8 - 10 ounce thin wheat noodles somyeon, 소면
- 1 cup kimchi preferably fully fermented, thinly sliced
- 1/4 cup kimchi juice use a little more soy sauce and vinegar if unavailable
- 1 tablespoon gochujang Korean red chili pepper paste
- 1 tablespoon soy sauce
- 2 tablespoons rice vinegar or any other clear vinegar
- 1 tablespoon sugar
- 1 tablespoon corn syrup use more sugar if unavailable, or oligo syrup, 올리고당
- 1 tablespoon sesame oil
- 2 teaspoons sesame seeds
Optional Garnish
- 4 perilla leaves thinly sliced, kkaennip
- or cucumber thinly sliced
- 1 egg hard boiled
Instructions
- Bring a medium pot of water to a boil while preparing the kimchi sauce.
- Thinly slice the kimchi and place it in a medium size bowl. Add the juice from the kimchi and remaining sauce ingredients, and mix everything well.
- Add the noodles to the pot of boiling water. Cook the noodles according to the package instructions (3 – 4 minutes). Drain quickly and shock in icy cold water to stop cooking. Drain and rinse in cold water again. Repeat until the noodles become cold. Drain well.
- Combine the noodles with the kimchi sauce, and toss everything until the noodles are evenly coated with the sauce. Taste and adjust the seasoning to taste by adding more soy sauce, sugar and/or vinegar, if necessary. Garnish with your choice of the optional vegetables and/or the boiled egg and serve cold.