Kimchi Bibim Guksu

By Darun Kwak

Updated August 12, 2020

  • Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.
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Total Time
20 minutes
Rating
4(799)
Comments
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Bibim guksu, which means “mixed noodles” in Korean, is an adaptable, spicy cold noodle dish that's perfect for a quick summer meal. For many Korean families, bibim guksu and samgyupsal, or grilled pork belly, is a go-to meal after long afternoons spent in the sun. Traditionally, bibim guksu does not include kimchi, but here it imparts a robust flavor with spicy and sour elements. Somyeon (thin wheat flour noodles) or soba noodles are traditionally used, but angel hair pasta would work as well. You can double the sauce and use it for bibimbap in another meal.

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Ingredients

Yield:2 servings

FOR THE SAUCE

  • ½ cup kimchi (about 3 ½ ounces), chopped into ½-inch pieces, plus ¼ cup kimchi juice

  • 3 tablespoons gochujang

  • 2 tablespoons rice vinegar

  • 1 tablespoon granulated sugar

  • 1 tablespoon soy sauce

  • 1 tablespoon sesame oil

  • 1 garlic clove, minced

  • 1 teaspoon roasted white sesame seeds

FOR THE NOODLES

  • 6 ounces somyeon (thin wheat flour noodles) or soba

  • 1 cup salad mix or leafy greens

  • ½ cup julienned cucumber

  • ¼ cup julienned carrot

  • Perilla leaves, chopped (optional)

  • Gim (roasted seaweed sheets), crumbled or crushed (optional)

  • 2 soft-boiled or hard-boiled eggs, halved and served chilled, warm or at room temperature, depending on your preference (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

83 grams carbs; 149 milligrams cholesterol; 525 calories; 5 grams monosaturated fat; 5 grams polyunsaturated fat; 3 grams saturated fat; 14 grams fat; 4 grams fiber; 2245 milligrams sodium; 23 grams protein; 10 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a pot of water to boil. While the water comes to a boil, prepare the sauce: In a small bowl, mix all the sauce ingredients. When adding the sesame seeds, crush them gently between the palms of your hands to release a deeper flavor. Stir sauce to combine, then set aside. (Makes ¾ cup.)

  2. Step 2

    Cook the noodles according to package directions, making sure not to overcook. Once the noodles are cooked, rinse thoroughly under cold water, to ensure they maintain a chewy consistency.

  3. Step 3

    In a large mixing bowl, combine the noodles and the sauce. Mix well with clean hands. (This adds 손맛 or sohn mat, which is Korean for “the taste that comes from one’s hands” or “a homemade taste.”)

  4. Step 4

    Divide the mixed noodles between two bowls. Top with small piles of salad greens, cucumbers and carrots, plus perilla leaves, gim and eggs (if using).

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Ratings

4 out of 5
799 user ratings
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Comments

Mina

Made the recipe as written (minus the gim since I didn’t have any on hand) and liked it - great alternative to bibimbap on a hot day. Husband wanted a little more crunch so he added some chopped peanuts.

KC

Somen noodles are somyeon noodles.

Susan

I make my version all the time. Make sure the somen noodles are not overcooked. To ensure its chewiness, while it is cooking you can either lift it up into the air a couple of times or add ice when it boils to cool it, then when it boils again, the noodles are done (the difference in the temperature make it bouncier). Rinse it vigorously in ice water to get all the starch off (like washing laundry). The noodles will be much bouncier and the dish tastier.

RM

Cut down to 1 tbl gochujang and plenty spicy with kimchi. Takes way more than 20 minutes just to cut everything.

kpewpew

Added browned ground pork to the sauce and it’s very tasty this way.

Jane

For the sugar, I first tasted the sauce without sugar and adjusted to 1 teaspoon (from 1 tablespoon sugar). Overall, recipe comes together pretty quickly and is delicious.

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