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Easy Kimchi Bibimguksu

A quick and refreshing Korean cold noodle dish made with chewy somyeon noodles, spicy-sweet gochujang sauce, and tangy kimchi. Perfect for hot days—bold, flavorful, and ready in under 20 minutes.
Print Recipe
Servings: 2

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.