When you’re on a ‘happy diet’ (aka eating what makes you happy), what’s on your list? For me, way on top of the list, is Kimchi Bibim Guksu (which literally means kimchi mixed noodles). It’s spicy (gochujang), tangy (rice wine vinegar), sweet (honey) and authentic (kimchi). It’s always served cold so it’s refreshing yet also very satisfying.
It’s one of the first things I learned how to cook at a very early age…I think I was either 7 or 8 years old. All the ingredients (at least the main ingredients without the additional garnishes) were standard stock items at my house so it was often a go-to meal, and I even made it for my friends, sharing my pride in Korean culture through food.
There’s nothing fancy about Kimchi Bibim Guksu; it’s pure and simple with just a short list of humble Korean ingredients. Kimchi Bibim Guksu will forever be on my happy diet list.
Kimchi Bibim Guksu
In just 10 minutes and a short list of humble ingredients you can enjoy this spicy, tangy, sweet and authentic noodle dish called Kimchi Bibim Guksu. Served cold it's a refreshing yet satisfying Korean meal.
Ingredients
- NOODLES:
- 180g or 6.4oz (2 bundles) somen noodles
- KIMCHI MIXTURE:
- 1 cup napa cabbage kimchi, cut into small chunks
- 2 tablespoons gochujang (Korean red pepper paste)
- 2 tablespoons rice wine vinegar
- 1 tablespoon sugar (or honey)
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
- OPTIONAL GARNISHES:
- 1 hard boiled egg, halved
- 1 cucumber, sliced into thin strips
- 1 teaspoon black sesame seeds
Directions
- Step 1 In a medium pot bring water to a boil. (While you’re waiting for the water to boil go on to step 2 to prep the kimchi mixture).
- Step 2 In a large bowl add all the kimchi mixture ingredients. (Before adding the sesame seeds crush them up a bit by rubbing between your fingers. This brings out more of its sesame flavor). If you’re adverse to spicy food I would reduce the amount of gochujang by starting with just 1 tablespoon. Mix well. Set aside in the refrigerator.
- Step 3 Once the water is boiling add in your somen noodles and cook according to the package instructions. The noodles are very thin so it doesn’t need much time to cook (around 3-4 minutes).
- Step 4 Drain cooked noodles in a strainer (the one with a fine mesh) and rinse immediately under cold running water to stop the cooking process and to remove any excess starch. Then drain again completely, making sure you get all that excess water out.
- Step 5 Add all the drained noodles to the kimchi mixture (prepared in step 2). Mix well (the Korean way is to use your hand to mix). Make sure all the noodles are covered with the mixture.
- Step 6 Divide and transfer into 2 serving bowls. Garnish with cucumber strips and half of a boiled egg to each (both optional). A last sprinkle of crushed sesame seeds on top is also optional (but it sure helps make the dish pretty for the perfect Kimchi Bibim Guksu picture).