Spicy & Tangy! Super Simple Kimchi Bibim Guksu
♥Super Simple♥ When You’re Too Lazy to Cook, a Personal Tangy Kimchi Bibim Guksu!
When you’re home alone, isn’t it just too much effort to cook a meal? Is it just me? ㅠㅠ So, this is the super-fast kimchi bibim guksu I make when I don’t feel like cooking. With this recipe, you can minimize dishes and have a satisfying meal in just 5 minutes!
Main Ingredients- Well-fermented Kimchi (Sour Kimchi) 1 handful (approx. 2-3 leaves of Napa cabbage)
- Somen Noodles (Thin Korean Noodles) for 1 serving (approx. the size of a 500 won coin)
Seasoning- Gochujang (Korean Chili Paste) 1 Tbsp
- Sugar 1.5 Tbsp (adjust to your preference based on the kimchi’s sourness)
- Sesame Oil 1 Tbsp
- Gochujang (Korean Chili Paste) 1 Tbsp
- Sugar 1.5 Tbsp (adjust to your preference based on the kimchi’s sourness)
- Sesame Oil 1 Tbsp
Cooking Instructions
Step 1
Fill a pot with plenty of water and bring it to a rolling boil over high heat. Once the water starts boiling, add the somen noodles. When it boils again, add a cup of cold water. Repeat this process once more to make the noodles extra chewy. Once the noodles are fully cooked, drain them using a sieve and set aside.
Step 2
While the noodles are cooking, let’s prepare the bibim (mixed) sauce. In a large bowl (the bowl you’ll use to mix the kimchi bibim guksu), place the sour kimchi. About 2-3 leaves of kimchi should be enough for one serving. Since we want to avoid getting out a cutting board, let’s chop the kimchi into bite-sized pieces using scissors! (A pro-tip to reduce washing up!)
Step 3
I used quite sour kimchi, so I added 2 Tbsp of sugar. Adjust the amount of sugar based on how sour your kimchi is. If it’s too sour, add a bit more sugar to sweeten it; if it’s too sweet, reduce the sugar. Find your own perfect balance!
Step 4
Now it’s time to mix the seasonings. Add 1 Tbsp of gochujang on top of the prepared kimchi.
Step 5
Finally, drizzle in 1 Tbsp of sesame oil for a nutty aroma and a glossy finish. The rich flavor of sesame oil will make your bibim guksu even more delicious.
Step 6
Rinse the cooked somen noodles thoroughly under cold running water, rubbing them gently to prevent sticking. Rinsing under cold water removes excess starch, resulting in a firmer and chewier texture.
Step 7
Now, add the rinsed noodles to the bowl with the kimchi and seasonings. Mix everything together well with your hands until the kimchi and sauce are evenly distributed throughout the noodles. (Optional: To recreate the nostalgic taste my grandmother used to make, I added about 1/3 Tbsp of MSG seasoning (like Da*da). Grandma’s cooking always had that special touch from seasonings!)
Step 8
Transfer the well-mixed kimchi bibim guksu to a nice serving bowl. Sprinkle some sesame seeds on top for a final touch, and your delicious kimchi bibim guksu is ready! It’s so simple, it’s hardly even considered cooking, right? It’s easier than making instant ramen! Enjoy your meal!
