Kimchi Bibim Guksu recipe - ingredients, nutrition and when to eat it
This Korean noodle dish is made with thin wheat noodles topped with well-fermented kimchi and cucumber, then tossed in a tangy, spicy sauce.
This Korean noodle dish is made with thin wheat noodles topped with well-fermented kimchi and cucumber, then tossed in a tangy, spicy sauce. It’s a refreshing choice for lunch on a hot day or a quick dinner.
Street food · 15 minutes to cook
Tips: Add a little kimchi juice to the sauce for a more pronounced kimchi flavor. Add it a spoonful at a time and taste as you go so the sauce doesn’t get too thin.
Tips: Rinse the noodles in cold water and drain them well so the sauce clings.
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Ingredients (1 serving)
- Cooked somyeon (thin wheat noodles) — 180 g
- Aged kimchi — 0.5 cup
- Cucumber — 0.3 pc
- Gochujang (Korean chili paste) — 1 Tbsp
- Gochugaru (Korean chili flakes) — 0.5 tsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp