Kimchi Bibimguksu – Spicy Cold Noodles with Kimchi

Kimchi Bibimguksu (김치 비빔국수) is a spicy cold noodles dish with kimchi. Literally bibimguksu means mixed noodles. This dish is perfect for anytime of the year and is especially wonderful during summer since this is a cold dish. I’ve made this noodles twice so far and both time I was left wanting for more! Together with kongguksu (soy milk noodles) which incidentally also uses the same kind of noodles are my absolute favorites. However if I have to choose, I’ll go for this any time of the day because bibimguksu is much simpler to make.

Kimchi Bibimguksu
I love kimchi bibimguksu!

Let’s cook!

First, cut cucumber into matchsticks.

Chopped Kimchi
Then chop kimchi.

Make seasoning by adding chopped kimchi, kimchi juice, minced garlic, sugar, gochujang, sesame oil, vinegar and roasted sesame seeds in a bowl. Mix well.

So Myeon
Somyeon or thin wheat noodles. If you don’t have somyeon, you can substitute with mee suah.

In a pot of boiling water, add somyeon. Stir for abit initially to prevent noodles from sticking. Once noodles are cooked, put noodles in sieve and put under cold running water for 1-2 minutes or submerge in ice water.

Next, divide somyeon into 2 bowls. Add seasoning and top with egg, cucumber and roasted sesame seeds. You can make this vegetarian by substituting egg with tofu and adding other ingredients like fresh tomato, roasted seaweed and veggies. Mix ’em well before digging in!

Kimchi Bibimguksu
Kimchi bibimguksu is spicy, sour and sweet at the same time but overall it gives me a really clean taste and I like it a lot. So delicious. 🙂

I ended up fighting for the last bowl with my parents. Haha

Bibimguksu – Mixed Noodles
Adapted from Maangchi.com
Serves 2

1/2 cup chopped kimchi
1/3 cup kimchi juice
1 clove of minced garlic
1 teaspoon sugar
1/4 teaspoon hot pepper paste (gochujang) – feel free to add more
2 teaspoon sesame oil
1 or 2 teaspoon vinegar
1 tablespoon roasted sesame seeds + some extra for garnishing later
1 hard-boiled egg, halves
1/2 cup cucumber, matchsticks
180g somyeon (thin wheat noodles)

1. Add chopped kimchi, kimchi juice, minced garlic, sugar, gochujang, sesame oil, vinegar and roasted sesame seeds in a bowl and mix to combine.

2. To make hard-boiled egg, bring water in a saucepan to boil and add an egg. Cook for 10 minutes.

3. In another pot of boiling water, add somyeon. Stir with a spoon/fork initially to prevent noodles from sticking.

4. Once the water start to boil, cook the noodles for a few more minutes until they are done (by tasting one or two).

5. Once noodles are cooked, rinse them in cold running water for 1-2 minutes. Set aside.

6. Divide noodles into 2 portions and place in serving plates. Add seasoning (from step 1) and top with cucumber, egg and more roasted sesame seeds. Mix well before digging in.

Happy cooking!

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  • Reply Irina @ wandercrush July 30, 2013 at 11:16 am

    South Korea honestly has the biggest arsenal of summer “pasta” recipes 🙂 I love all their cold noodle dishes! Cheers for this one.

    • Reply Che-Cheh July 31, 2013 at 11:51 pm

      I couldn’t agree more. Summer ‘pasta’ = very creative 🙂

  • Reply atika November 29, 2013 at 10:12 pm

    This look so delicious, Love the tone of your pictures 🙂

    • Reply Che-Cheh November 30, 2013 at 10:05 pm

      Hi Atika, Thank you for the compliment. 🙂 Do you like Korean food?

  • Reply Nicci Kim August 10, 2015 at 8:21 am

    I made this tonight and it was delicious! I was searching for a cold noodle dish that has a but of course kimchee in it…white noodles and sesame oil/sugar dressing…do you have that recipe?

    • Reply Che-Cheh August 10, 2015 at 6:31 pm

      Hi Nicci, glad you liked it. Hmm I’m not sure what dish is that. You can try looking at Maangchi’s website.

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