Spicy & Sweet Kimchi Bibim Guksu (Spicy Mixed Noodles) with Dumplings
Easy Kimchi Bibim Guksu, Bibim Dumpling Style Noodles, Spicy Noodle Recipe
Whip up a delicious bowl of spicy and sweet mixed noodles using kimchi you already have at home and simple seasonings! Adding savory dumplings makes it even more satisfying. This is the perfect recipe for lunch or dinner!
Noodle Ingredients- Somen noodles, 2-3 servings (approx. 200-300g)
- Fresh napa cabbage kimchi, 1/2 cup (well-fermented kimchi recommended)
- Perilla leaves (kkaennip), 5-6 leaves
- Cheongyang chili peppers, 1-2 (optional, adjust spiciness)
Delicious Bibim Sauce- Gochujang (Korean chili paste), 3 Tbsp
- Gochugaru (Korean chili flakes), 1 Tbsp
- Vinegar, 3-4 Tbsp (adjust to taste)
- Sugar, 3 Tbsp (adjust sweetness)
- Minced garlic, 1 Tbsp
- Soy sauce, 1 Tbsp
- Cider or plum extract, 4 Tbsp (for natural sweetness and flavor!)
- Gochujang (Korean chili paste), 3 Tbsp
- Gochugaru (Korean chili flakes), 1 Tbsp
- Vinegar, 3-4 Tbsp (adjust to taste)
- Sugar, 3 Tbsp (adjust sweetness)
- Minced garlic, 1 Tbsp
- Soy sauce, 1 Tbsp
- Cider or plum extract, 4 Tbsp (for natural sweetness and flavor!)
Cooking Instructions
Step 1
Bring a large pot of water to a rolling boil. Add the somen noodles and cook for 3-4 minutes, stirring gently to prevent sticking. (Refer to the package instructions for precise cooking time.)
Step 2
While the noodles are cooking, finely chop the napa cabbage kimchi. Using scissors or a knife, cut it into bite-sized pieces. If the pieces are too large, it can be difficult to mix and eat.
Step 3
Now, let’s make the star of the bibim guksu – the sauce! In a bowl, combine gochujang (3 Tbsp), gochugaru (1 Tbsp), vinegar (3-4 Tbsp), sugar (3 Tbsp), minced garlic (1 Tbsp), and soy sauce (1 Tbsp). Finally, add the cider or plum extract (4 Tbsp). Stir well with a spoon until a thick, well-combined sauce forms. (Taste and adjust the sweetness or sourness to your preference!)
Step 4
Once the noodles are cooked, drain them in a colander. Rinse them thoroughly under cold running water while gently rubbing them. This removes excess starch and helps achieve a chewy texture. Drain the noodles well to remove as much water as possible.
Step 5
Thinly slice the washed perilla leaves. Stack them, roll them up, and cut them into fine shreds. The aromatic flavor of perilla leaves will enhance the taste of your bibim guksu.
Step 6
If you enjoy a spicy kick, finely mince the Cheongyang chili peppers after removing the seeds. They will add a refreshing crunch and heat.
Step 7
In a serving bowl, place the drained noodles. Top generously with the sliced perilla leaves, minced chili peppers, and chopped kimchi. Add 2-3 tablespoons of the prepared bibim sauce and mix everything together. (Start with less sauce and add more as needed, tasting as you go!)
Step 8
Pan-fry some dumplings until golden brown and place them on top of the noodles for a delightful bibim guksu with dumplings! If you don’t have dumplings, adding more vegetables will also make it delicious. (I only added dumplings this time, but it was a wonderfully satisfying meal!)
