Refreshing Yeolmu Kimchi Bibim Guksu (Cold Noodles with Young Radish Kimchi)
The Ultimate Golden Recipe for Refreshing Yeolmu Kimchi Bibim Guksu (Cold Spicy Mixed Noodles)
This recipe uses young radish kimchi that hasn’t fully fermented yet, offering a delightful crisp texture and a refreshingly cool taste perfect for summer noodles. We’ll elevate the flavor by coating the noodles with a savory seasoning, creating a truly delicious dish.
Main Ingredients
- Young radish kimchi (Yeolmu Kimchi), to your preference
- Young radish kimchi brine, 1/3 paper cup
- 1 Egg
- 1 serving of Somyeon (thin wheat noodles)
- 1 packet of Naengmyeon broth (frozen/chilled broth)
- Toasted sesame seeds
Seasoning
- Gochujang (Korean chili paste), 0.5 Tbsp
- Gochugaru (Korean chili flakes), 0.5 Tbsp
- Sugar, 1 Tbsp
- Maesil-cheong (plum extract), 1 Tbsp
- Apple vinegar, 1 Tbsp
- Sesame oil, 1 Tbsp
- Gochujang (Korean chili paste), 0.5 Tbsp
- Gochugaru (Korean chili flakes), 0.5 Tbsp
- Sugar, 1 Tbsp
- Maesil-cheong (plum extract), 1 Tbsp
- Apple vinegar, 1 Tbsp
- Sesame oil, 1 Tbsp
Cooking Instructions
Step 1
First, if you are using a frozen Naengmyeon broth, take it out and let it thaw at room temperature beforehand. If it’s too cold, the broth might not taste as refreshing.
Step 2
Boil 1 egg until hard-boiled. A tip for easy peeling is to place the egg in cold water before boiling. Once boiled, cool the egg in cold water.
Step 3
Prepare the seasoning sauce by mixing the ingredients. Combine 0.5 Tbsp Gochujang, 0.5 Tbsp Gochugaru, 1 Tbsp sugar, 1 Tbsp Maesil-cheong, 1 Tbsp apple vinegar, and 1 Tbsp sesame oil. Mix them well until thoroughly combined.
Step 4
Chop the fresh young radish kimchi into bite-sized pieces according to your preference. Cutting them into about 3-4 cm lengths will make them easier to eat. Set aside about 1/3 of a paper cup of the kimchi brine.
Step 5
Now it’s time to cook the Somyeon noodles. Bring a large pot of water to a rolling boil. Add 1 serving of Somyeon (about the size of a 500-won coin) and stir immediately to prevent the noodles from sticking together.
Step 6
When the water starts to boil over, add about half a cup of cold water. Repeat this process one more time, so you add cold water a total of two times. The noodles will be perfectly cooked when the water starts to boil over again after the second addition of cold water; then turn off the heat.
Step 7
Drain the cooked Somyeon noodles in a colander and rinse them thoroughly under cold running water to remove excess starch. It’s important to drain them well, so drain them in the colander and gently press out any excess water with your hands.
Step 8
Add all the prepared seasoning sauce to the drained noodles and gently mix them together, ensuring the noodles are evenly coated with the sauce. Thoroughly mixing the sauce into the noodles is key for great flavor.
Step 9
Transfer the seasoned noodles to a wide serving bowl, arranging them nicely.
Step 10
Top the noodles with the prepared fresh young radish kimchi. Pour the reserved kimchi brine around the edges of the bowl. The crisp texture of the kimchi will add a wonderful element.
Step 11
Pour the chilled Naengmyeon broth (prepared at room temperature earlier) over the noodles. The addition of cold broth makes the dish even more refreshing.
Step 12
Finally, add the hard-boiled egg, halved, and sprinkle with toasted sesame seeds for a final touch. Your delicious Yeolmu Kimchi Bibim Guksu is ready!
Step 13
The crispness of the not-yet-fully-fermented young radish kimchi combined with the refreshing broth creates an even cooler taste. The noodles are coated with a savory sauce, making this dish not bland but clean, crisp, and incredibly delicious – a perfect summer treat!
