10-Minute Easy Kimchi Bibim Guksu

Name: 10-Minute Easy Kimchi Bibim Guksu
Prep time: 3 min
Cook time: 7 min
Total time: 10 min
Ingredients: 3.5 oz somyeon (Korean wheat noodles) (dried, about 1-mm thick); 1/4 cup cucumber (thinly sliced into matchsticks); 1 large egg; 1/4 cup kimchi (use well-fermented kimchi); 2 tbsp regular soy sauce (or light soy sauce); 1 tbsp sesame oil (toasted kind); 1 tbsp rice vinegar; 1 tbsp gochujang (mild); 1 tbsp white granulated sugar; 1 garlic clove (finely minced); 1/2 tsp sesame seeds (toasted kind)

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Chewy, chilled Korean noodles tossed in a spicy, tangy, and sweet kimchi sauce with fresh cucumbers and a soft-boiled egg. This easy kimchi bibim guksu recipe is ready in just 10 minutes!

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Ingredients & Substitutes
Expert Tips
Instructions
Storage
Pairing Suggestions
FAQ
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Bibim guksu is a popular Korean cold noodle dish commonly enjoyed during the hot summer months. In Korean, "bibim" means "mixed" and "guksu" means "noodles." This version features kimchi for extra tanginess and flavor.

There's also a non-spicy version called ganjang bibim guksu, made with a soy sauce-based dressing instead of kimchi.

I love making these refreshing noodles on hot summer days when I don't feel like spending much time in the kitchen. They're quick, satisfying, and require very little cooking!

When I make this dish for lunch or dinner, I gently rub the noodles under cold water to remove excess starch and keep them from sticking together. I also drain them really well before tossing them with the sauce so the dressing doesn't become watery.

Ingredients & Substitutes

Exact ingredient measurements are in the recipe card below.

Ingredients for making kimchi bibim guksu

Somyeon Noodles: These are dried Korean wheat noodles about 1 mm thick with a delicate, chewy texture. Thin Japanese somen noodles also work.
Cucumber: Adds a refreshing crunch that balances the spicy sauce.
Large Egg: The creamy yolk adds richness to the noodles and helps balance the spicy kimchi sauce.

Noodle Sauce

Kimchi: I recommend using well-fermented, tangy kimchi for a more flavorful sauce. Fresh kimchi won't have the same tanginess.
Regular Soy Sauce: Adds savory flavor to the sauce. Light soy sauce also works, or use low-sodium soy sauce for a less salty taste.
Toasted Sesame Oil: Adds a rich, nutty flavor to the sauce.
Rice Vinegar: Adds acidity to balance the sweetness and spice. White vinegar also works.
Gochujang Paste: A Korean fermented red chili paste that gives the sauce its spicy, savory, and slightly sweet flavor. I prefer mild gochujang, but you can use hot gochujang if you prefer it extra spicy.
White Granulated Sugar: Balances the tanginess of the kimchi and vinegar. Honey also works.
Garlic: Use freshly minced garlic for its sharp, aromatic flavor. Avoid jarred minced garlic, which has a different flavor.
Toasted Sesame Seeds: Add a nutty flavor. If unavailable, toast raw sesame seeds in a dry pan over low heat until fragrant.

Note: Find the Korean ingredients at your local Korean grocery store or in the international aisle of larger supermarkets.

Expert Tips

Don't overcook the noodles: Somyeon noodles cook quickly, so taste one at the 2-minute mark. They should be tender but still chewy.
Cut the kimchi with scissors: Use clean kitchen scissors to cut the kimchi directly in the mixing bowl to avoid staining your cutting board. This also saves cleanup.
Adjust the sauce to taste: Kimchi varies in tanginess and saltiness, so taste the sauce before adding the noodles. Adjust the sugar or vinegar as needed.
Serve the noodles immediately: Enjoy them right after mixing for the best chewy texture before they soften in the sauce.
Optional egg-boiling tip: Add 1 teaspoon salt and 2 teaspoon vinegar to the boiling water to help the egg whites set if the shell cracks.
Peel the egg with a spoon: Gently use the back of a spoon to loosen the cracked shell, starting at the wider end of the egg, to avoid damaging the delicate egg whites.

Instructions

Below are instructions on how to make bibim guksu:

Chopped kimchi mixed with gochujang, soy sauce, sesame oil, and other sauce ingredients in a large bowl.

Prepare the noodle sauce: Add the kimchi to a large mixing bowl and cut it into small pieces using clean kitchen scissors. Add the remaining noodle sauce ingredients and mix well until the gochujang is evenly distributed. Set aside.

Boil the egg: Bring a small pot of water to a boil over medium-high heat. Gently lower the egg into the boiling water. Cover and reduce to medium heat if needed to maintain a gentle boil. Cook for 6 1⁄2 minutes for a soft-boiled egg, 8 minutes for a soft-jammy egg, or 10 minutes for a hard-boiled egg.

Soft-boiled egg peeled and sliced in half after cooling in an ice bath.

Cool and peel the egg: Immediately transfer the egg to an ice bath for 5-10 minutes, or until completely cooled. Gently crack the shell and peel, starting at the wider end. Rinse under cold running water to remove any shell fragments. Slice the egg in half and set aside.

Thin somyeon noodles boiling in a pot of water.

Cook the noodles: Bring a medium pot of water to a boil over high heat. Add the somyeon noodles, stirring occasionally, and cook for 2-3 minutes until tender and chewy. Taste a noodle at the 2-minute mark to avoid overcooking. If the water begins to overflow, reduce the heat slightly or add a splash of cold water.

Cooked somyeon noodles being rinsed under cold running water in a strainer.

Rinse and drain the noodles: Drain the noodles in a fine-mesh strainer and rinse under cold running water until completely chilled. Gently rub the noodles with your hands to remove excess starch, then shake off as much water as possible.

Chilled somyeon noodles tossed with spicy kimchi sauce and topped with sliced cucumbers and a halved egg.

Mix and serve: Add the drained noodles to the sauce and toss thoroughly using clean hands or tongs until evenly coated. Transfer to a serving bowl and top with sliced cucumbers and the halved egg. Serve immediately.

Storage

Refrigerator: These noodles are best enjoyed fresh, as they can soften and become soggy over time. If making ahead, store the cooked noodles and kimchi sauce separately in airtight containers in the fridge for up to 1-2 days. Keep the cucumber and egg separate until ready to serve.
Freezer: I don't recommend freezing this dish, as the noodles will lose their chewy texture.
Reheating: No reheating is needed since this dish is served cold. Toss the chilled noodles with the sauce and add the toppings just before serving.

Pairing Suggestions

Serve kimchi bibim guksu with:

Korean Cucumber Salad: A refreshing, crunchy side dish that complements the spicy, tangy noodles.
Korean Zucchini Fritters: Crispy, savory fritters that pair well with the chilled noodles.
Korean Soy Sauce Braised Potatoes (Gamja Jorim): Tender potatoes coated in a sweet and savory sauce that balances the spicy noodles.

FAQ

Can I make kimchi bibim guksu less spicy?

Yes! Use mild gochujang and reduce the amount to suit your taste. Keep in mind that the kimchi also adds some heat.

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