Spicy & Tangy Kimchi Bibim-guksu (Spicy Cold Noodles)
Kimchi Does the Heavy Lifting! Flavorful Kimchi Bibim-guksu
Noodles taste even better in winter! Thanks to the delicious kimchi, this bibim-guksu is a winner. It’s a refreshing dish with a perfect balance of spice, tang, and sweetness.
Main Ingredients- Noodles for 2 servings (approx. 200g)
- Well-fermented kimchi 1 cup (approx. 220g)
- Cucumber 50g
- Carrot 50g
- Radish 100g
Spicy & Sweet Sauce- Gochujang (Korean chili paste) 2 Tbsp (approx. 60g)
- Gochugaru (Korean chili flakes) 2 Tbsp (approx. 14-15g)
- Sugar 4 Tbsp (approx. 40g)
- Vinegar 4 Tbsp (approx. 32g)
- Soy sauce 2 Tbsp (approx. 16g)
- Corn syrup or Oligosaccharide 4 Tbsp (approx. 40g)
- Minced garlic 1 Tbsp (approx. 20g)
- Black pepper 2 pinches
- Tonkatsu sauce (Japanese pork cutlet sauce) 2 Tbsp (approx. 20g)
- Gochujang (Korean chili paste) 2 Tbsp (approx. 60g)
- Gochugaru (Korean chili flakes) 2 Tbsp (approx. 14-15g)
- Sugar 4 Tbsp (approx. 40g)
- Vinegar 4 Tbsp (approx. 32g)
- Soy sauce 2 Tbsp (approx. 16g)
- Corn syrup or Oligosaccharide 4 Tbsp (approx. 40g)
- Minced garlic 1 Tbsp (approx. 20g)
- Black pepper 2 pinches
- Tonkatsu sauce (Japanese pork cutlet sauce) 2 Tbsp (approx. 20g)
Cooking Instructions
Step 1
Let’s start by making the flavorful sauce, the heart of this Kimchi Bibim-guksu. Measurements are based on a standard Korean tablespoon (approximately 8cc). Combine all the sauce ingredients in a bowl and mix thoroughly until the sugar and gochujang are well dissolved. We recommend letting this sauce rest in the refrigerator for at least 4 hours, preferably 12 hours, to allow the flavors to meld beautifully. (Sauce Weight Reference: Gochujang 60g, Gochugaru 14-15g, Sugar 40g, Vinegar 32g, Soy Sauce 16g, Corn Syrup 40g, Minced Garlic 20g, Black Pepper 2 pinches, Tonkatsu Sauce 20g). For more visual guidance, please refer to the linked video. Visit the ‘Duyul’s Kitchen’ YouTube channel for more recipes and the latest updates – subscribing is much appreciated!
Step 2
Next, prepare the fresh vegetables. Wash the radish, carrot, and cucumber thoroughly, then julienne them into thin strips about 2-3mm thick. Adding radish brings a wonderfully refreshing and crisp texture that truly elevates the dish. A helpful tip: if you find radish can be slightly bitter in the summer, consider using finely shredded cabbage instead for a similar crispness.
Step 3
Now, let’s prepare the kimchi. Take about 220g of kimchi, which is roughly 2 large leaves. Carefully scrape off most of the chili powder seasoning from the kimchi leaves with a knife. Then, julienne the kimchi to a similar length as the other vegetables. This ensures all the ingredients blend well when mixed.
Step 4
Cook the noodles for 2 servings (approximately 200g) in boiling water until al dente. Once cooked, drain the noodles and rinse them thoroughly under cold running water 3-4 times. This step is crucial for removing excess starch, which results in delightfully chewy noodles. After rinsing, squeeze the noodles firmly by hand to remove as much water as possible. This will help the sauce adhere better.
Step 5
All components are ready! Let’s mix everything together. For 2 servings of noodles, start by adding 4 to 5 generous tablespoons of the prepared sauce. It’s best to add the sauce gradually and mix, tasting as you go, rather than adding it all at once. If you enjoy a nutty flavor, stir in 1 tablespoon of sesame oil for an extra aromatic touch.
Step 6
Toss everything together with chopsticks or your hands until well combined and coated in the delicious sauce. Serve it generously in a bowl, and enjoy your perfectly made Spicy & Tangy Kimchi Bibim-guksu! We hope you have a wonderful meal!
