Spicy & Tangy Kimchi Bibim Guksu: A 10-Minute Noodle Delight
Quick & Easy Kimchi Bibim Guksu Recipe Using Fermented Kimchi – Perfect for Solo Meals!
Today, I’m sharing a super simple yet incredibly flavorful dish made with kimchi – ‘Kimchi Bibim Guksu’ (Spicy Mixed Noodles). This is your go-to cheat meal when your appetite is low! While the noodles are boiling, you can whip up the sauce with ingredients already in your fridge, and have this delicious meal ready in just 10 minutes. If you’re living alone or just feeling too lazy to cook, give this a try! It’s guaranteed to awaken your taste buds.
Noodles & Main Ingredients- Somen noodles: 100g
- Well-fermented kimchi: 1 handful (approx. 1 cup)
- Onion: 1/4 medium
Special Sauce Ingredients- Gochujang (Korean chili paste): 2/3 Tbsp
- Gochugaru (Korean chili flakes): 1/2 Tbsp
- Soy sauce: 1 Tbsp
- Sugar: 1 Tbsp (adjust to taste)
- Vinegar: 1.5 Tbsp (adjust to taste)
- Maesil extract (plum syrup): 1/2 Tbsp
- Minced garlic: 1 tsp
Finishing Touches- Sesame oil: 1 Tbsp
- Toasted sesame seeds: A pinch (optional)
- Salt: A pinch (for boiling noodles)
- Water (for boiling noodles)
- Gochujang (Korean chili paste): 2/3 Tbsp
- Gochugaru (Korean chili flakes): 1/2 Tbsp
- Soy sauce: 1 Tbsp
- Sugar: 1 Tbsp (adjust to taste)
- Vinegar: 1.5 Tbsp (adjust to taste)
- Maesil extract (plum syrup): 1/2 Tbsp
- Minced garlic: 1 tsp
Finishing Touches- Sesame oil: 1 Tbsp
- Toasted sesame seeds: A pinch (optional)
- Salt: A pinch (for boiling noodles)
- Water (for boiling noodles)
Cooking Instructions
Step 1
First, peel the onion and slice it into very thin shreds. Soak the shredded onion in cold water for about 10 minutes. This helps to maintain its crispness and mellows out any sharp or pungent flavors, making it more pleasant to eat.
Step 2
Now, let’s make the delicious sauce! In a bowl, combine the gochujang, gochugaru, soy sauce, sugar, vinegar, maesil extract, and minced garlic. Stir well until the sugar is completely dissolved. If you prefer a tangier taste, you can add a little more vinegar, or if you like it sweeter, add more sugar. The ratio I’ve provided is perfect for those who enjoy a good balance of sweet and tangy!
Step 3
Chop the kimchi into bite-sized pieces, about 1cm in length. Add the chopped kimchi directly into the sauce bowl and snip it further with scissors. This helps the kimchi absorb the sauce beautifully. For this 1-serving recipe, the sauce is perfectly balanced, so you don’t need to worry about making extra or setting some aside.
Step 4
Bring a generous amount of water to a boil in a large pot, adding a pinch of salt to season the noodles. Once boiling, add the somen noodles and stir immediately with chopsticks to prevent them from sticking. When the water comes to a rolling boil again, add a splash of cold water. Repeat this process of adding cold water 2-3 times – this technique, called ‘gang-pyeon’ (or cold shock), makes the noodles wonderfully chewy and firm. After cooking, rinse the noodles thoroughly under cold running water, gently rubbing them to remove excess starch. This ensures they won’t clump together and results in perfectly bouncy noodles.
Step 5
Drain the well-rinsed noodles and add them, along with the soaked onion shreds, to the bowl containing the kimchi and sauce. Now, it’s time to mix everything together! Use your hands or chopsticks to vigorously toss and combine all the ingredients until the noodles are evenly coated in the delicious sauce. Finally, drizzle in the fragrant sesame oil and sprinkle a pinch of toasted sesame seeds. Give it one last mix, and your mouthwatering Kimchi Bibim Guksu is ready to be devoured!
