Texas has been scorching, with temperatures hitting 100°F recently. In this heat, I crave something light and refreshing. Bibimguksu fits the bill perfectly. They are chilled noodles topped with crisp and refreshing cucumbers and a spicy, sweet, tangy sauce that adds just the right kick. Give this 20-minute easy kimchi bibimguksu recipe a try.
Bibimguksu Origin
Bibimguksu is a traditional Korean noodle dish. Korea has a tradition of enjoying cold dishes during hot summer days. “Bibim” means mixed, and “guksu” means noodles. Bibimguksu consists of cold noodles served with a sweet, spicy, and tangy sauce, often topped with vegetables, kimchi, and eggs.
Easy Kimchi Bibimguksu
- 3 tbsp gochujang
- 2 tbsp rice vinegar
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp kimchi juice
- 1 tbsp sesame oil
- 1 tbsp water
- 2 tsp minced garlic
- 1 tsp gochugaru
- Somyeon (thin wheat noodles)
- Chopped kimchi
- Cucumber, thinly sliced
- Soft-boiled eggs
- Sesame seeds
Click on the images for the direct link to the ingredients I used:
Easy Kimchi Bibimguksu Instructions:
Boil somyeon according to package instructions. Rinse well under cold water to stop the cooking and remove excess starch. Drain thoroughly.
Air fry eggs at 300°F (150°C) for about 12 minutes. Transfer immediately to an ice bath for easy peeling.
In a large mixing bowl, mix together gochujang, rice vinegar, soy sauce, sugar, kimchi juice, sesame oil, water, garlic, and gochugaru until smooth.
Add the cooled noodles to the sauce and toss until evenly coated.
Chop the kimchi (a trick: use kitchen scissors inside a glass to avoid staining your cutting board). Slice cucumbers thinly.
Add the sauced noodles to a bowl. Top with chopped kimchi, cucumber slices, halved soft-boiled eggs, and a sprinkle of sesame seeds.
Storage Tips
Store bibiguksu in an airtight container in the fridge for up to one day. It is best to eat it fresh.
Substitutes
Somyeom –> Angle hair pasta, thin spaghetti
Sesame oil –> Toast Peanut oil
Rice vinegar –> apple cider vinegar
Cooking Tips
Rinse the noodles thoroughly under cold water to stop the cooking process and wash away excess starch. This helps prevent them from becoming clumpy.
Adjust the sauce to suit your taste: add more sugar for sweetness, extra kimchi juice for a tangy kick, or a splash of sesame oil for a richer, nuttier flavor.
Serve well chilled—I like to toss in a few ice cubes for an extra refreshing touch.
Easy Kimchi Bibimguksu
Ingredients
- 3 tbsp gochujang
- 2 tbsp rice vinegar
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp kimchi juice
- 1 tbsp sesame oil
- 1 tbsp water
- 2 tsp minced garlic
- 1 tsp gochugaru Korean red pepper flakes
- Somyeon thin wheat noodles
- Chopped kimchi
- Cucumber thinly sliced
- Soft-boiled eggs
- Sesame seeds
Instructions
- Boil somyeon according to package instructions. Rinse well under cold water to stop the cooking and remove excess starch. Drain thoroughly.
- Air fry eggs at 300°F (150°C) for about 12 minutes. Transfer immediately to an ice bath for easy peeling.
- In a large mixing bowl, mix together gochujang, rice vinegar, soy sauce, sugar, kimchi juice, sesame oil, water, garlic, and gochugaru until smooth.
- Add the cooled noodles to the sauce and toss until evenly coated.
- Chop the kimchi (a trick: use kitchen scissors inside a glass to avoid staining your cutting board). Slice cucumbers thinly.
- Add the sauced noodles to a bowl. Top with chopped kimchi, cucumber slices, halved soft-boiled eggs, and a sprinkle of sesame seeds.
If you enjoyed this kimchi bibimguksu recipe, you might also like this light and refreshing Korean cucumber salad.
