Kimchi Bibim Guksu

By Darun Kwak

Updated Aug. 13, 2020

Kimchi Bibim Guksu
Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.
Total Time
20 minutes
Rating
4(783)
Comments
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Bibim guksu, which means “mixed noodles” in Korean, is an adaptable, spicy cold noodle dish that's perfect for a quick summer meal. For many Korean families, bibim guksu and samgyupsal, or grilled pork belly, is a go-to meal after long afternoons spent in the sun. Traditionally, bibim guksu does not include kimchi, but here it imparts a robust flavor with spicy and sour elements. Somyeon (thin wheat flour noodles) or soba noodles are traditionally used, but angel hair pasta would work as well. You can double the sauce and use it for bibimbap in another meal.

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Ingredients

Yield:2 servings

    For the Sauce

    • ½cup kimchi (about 3½ ounces), chopped into ½-inch pieces, plus ¼ cup kimchi juice
    • 3tablespoons gochujang
    • 2tablespoons rice vinegar
    • 1tablespoon granulated sugar
    • 1tablespoon soy sauce
    • 1tablespoon sesame oil
    • 1garlic clove, minced
    • 1teaspoon roasted white sesame seeds

    For the Noodles

    • 6ounces somyeon (thin wheat flour noodles) or soba
    • 1cup salad mix or leafy greens
    • ½cup julienned cucumber
    • ¼cup julienned carrot
    • Perilla leaves, chopped (optional)
    • Gim (roasted seaweed sheets), crumbled or crushed (optional)
    • 2soft-boiled or hard-boiled eggs, halved and served chilled, warm or at room temperature, depending on your preference (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

525 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 5 grams polyunsaturated fat; 83 grams carbohydrates; 4 grams dietary fiber; 10 grams sugars; 23 grams protein; 2245 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a pot of water to boil. While the water comes to a boil, prepare the sauce: In a small bowl, mix all the sauce ingredients. When adding the sesame seeds, crush them gently between the palms of your hands to release a deeper flavor. Stir sauce to combine, then set aside. (Makes ¾ cup.)

  2. Step 2

    Cook the noodles according to package directions, making sure not to overcook. Once the noodles are cooked, rinse thoroughly under cold water, to ensure they maintain a chewy consistency.

  3. Step 3

    In a large mixing bowl, combine the noodles and the sauce. Mix well with clean hands. (This adds 손맛 or sohn mat, which is Korean for “the taste that comes from one’s hands” or “a homemade taste.”)

  4. Step 4

    Divide the mixed noodles between two bowls. Top with small piles of salad greens, cucumbers and carrots, plus perilla leaves, gim and eggs (if using).

Ratings

4 out of 5
783 user ratings
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Comments

Mina

Made the recipe as written (minus the gim since I didn’t have any on hand) and liked it - great alternative to bibimbap on a hot day. Husband wanted a little more crunch so he added some chopped peanuts.

KC

Somen noodles are somyeon noodles.

Susan

I make my version all the time. Make sure the somen noodles are not overcooked. To ensure its chewiness, while it is cooking you can either lift it up into the air a couple of times or add ice when it boils to cool it, then when it boils again, the noodles are done (the difference in the temperature make it bouncier). Rinse it vigorously in ice water to get all the starch off (like washing laundry). The noodles will be much bouncier and the dish tastier.

RM

Cut down to 1 tbl gochujang and plenty spicy with kimchi. Takes way more than 20 minutes just to cut everything.

kpewpew

Added browned ground pork to the sauce and it’s very tasty this way.

Jane

For the sugar, I first tasted the sauce without sugar and adjusted to 1 teaspoon (from 1 tablespoon sugar). Overall, recipe comes together pretty quickly and is delicious.

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