On a hot summer day, there’s nothing like a bowl of cold, spicy noodles! This recipe for kimchi bibim guksu (비빔국수), is similar to another recipe I’ve posted for memil guksu (메밀국수), but instead of buckwheat (aka soba) noodles, uses somyeon (소면) wheat noodles. If you prefer buckwheat noodles, you can absolutely use those instead.
This dish can be customized to your liking, but most commonly is enjoyed with kimchi, gochujang sauce and cucumber on top. Field greens are also wonderful in this dish, and you can add any other vegetables (carrots, cabbage, etc.) or even top it with a boiled egg.
Here’s what you need:
- ~1 package of somyeon (16 oz for 4 servings)
- ~2 cups kimchi (chopped)
- 2-3 tbsp gochujang
- 1 tsp gochugaru (optional)
- 1 1/2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 1/2 tbsp oligodang syrup
- 1-2 small cucumber
- ½ – 1 cup field greens
- 1 tsp roasted sesame seeds (optional)
Start by cooking your noodles according to the directions on the package. Typically it is to boil the noodles for 4 minutes and then immediately rinse with cold water. Set aside in a large bowl.
In a separate bowl, add the gochujang, gochugaru, soy sauce, rice vinegar, and oligodang and mix. Add the sauce and the kimchi (chopped finely and with its juice) into the noodles and mix well.
Chop your cucumber and greens into thin slices. Plate your noodles and top with the vegetables. If you desire, garnish with roasted sesame seeds.
When eating, mix it all up and enjoy!
Kimchi Bibim Guksu (비빔국수)
Ingredients
- ~1 package of somyeon (for 3-4 servings)
- ~1 1/2 cups kimchi (chopped)
- 2 tbsp gochujang
- 1 tsp gochugaru (optional)
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp oligodang syrup
- 1 small cucumber
- ½ cup field greens
- 1 tsp roasted sesame seeds (optional)
Instructions
Start by cooking your noodles according to the directions on the package. Typically it is to boil the noodles for 4 minutes and then immediately rinse with cold water. Set aside in a large bowl.
In a separate bowl, add the gochujang, gochugaru, soy sauce, rice vinegar, and oligodang and mix. Add the sauce and the kimchi (chopped finely and with its juice) into the noodles and mix well.
Chop your cucumber and greens into thin slices. Plate your noodles and top with the vegetables. If you desire, garnish with roasted sesame seeds.
When eating, mix it all up and enjoy!
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