Korean Kimchi Bibim Guksu. Delicious chewy cold noodles mixed in a spicy, vinegary and sweet sauce! Perfect for a quick dinner or lunch as it only takes 10 minutes to make!
When I first heard about this dish, I was so fascinated by it. Mainly because the noodles were served cold but they have this delicious chewy texture. So I had to create my version of it.
This one is SUPER easy to make as it only requires your noodles to be mixed in the same bowl that you made your sauce. If you opt for no cucumbers, it'll one a one-bowl recipe! To make it vegan, omit the egg.
It's such a good noodle dish for when the weather is warmer as the noodles are so refreshing! These noodles do carry a spicy kick but the cucumbers provide a cooling after effect 🙂 Or you can try making the non-spicy version below, just omit the gochujang paste and kimchi.
This is the best bibim guksu recipe I've ever made and I'm very excited to share it with you!
What is bibim guksu made of?
Bibim Guksi is made of thin Korean wheat noodles that are quickly boiled and then rinsed in cold water to keep them very chewy. The noodles are then covered and mixed with a kimchi sauce made with gochujang paste, soy sauce, sesame oil, garlic, rice vinegar and a sweetener like sugar. It's absolutely delicious with the tangy sweet flavour with the chewy texture of the noodles.
When you top off these mixed noodles with a soft jammy egg, it is total heaven in your mouth!
Other Recipes You May Like!
Rabokki Korean Spicy Sweet Ramen
Korean Japchae Noodles
Jajangmyeon Korean Black Bean Noodles
Mild Tteokbokki Korean Rice Cakes
Watch how I made this!
For this recipe
You will need the following bibim guksu ingredients:
- 100 grams extra thin round Korean wheat noodles
- ¼ of a cucumber sliced into matchsticks
- 1 egg
Sauce:
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- One tbsp rice vinegar
- 1 tbsp gochujang paste (for non-spicy version, omit this ingredient)
- 1 tbsp maple syrup
- ½ tbsp garlic minced
- ¼ cup vegan kimchi chopped (for non-spicy version, omit this ingredient)
- ½ tsp sesame seeds
How to make Bibim Guksu
- In a mixing bowl, mix your sauce ingredients together. Use scissors to cut the kimchi finely.
- In the meantime, soft boil an egg for 7 minutes at medium high temperature. Then transfer cooked egg to an ice bath before peeling. Slice in half.
- Then in a pot of boiling hot water, boil your noodles according to packet instructions. Strain the hot water. Rinse very well under cold water until noodles are cold.
- Add strained noodles to your sauce and mix well. Then serve with cucumber.
Where can I find some of these ingredients?
Korean Extra Thin Wheat Noodles. Any Asian or Korean grocer in the noodle aisle.
Vegan Kimchi. Korean or some Asian grocery stores. What makes it vegan is that they don’t use fish sauce in it.
Gochujang Paste. Korean and Asian grocery stores. Check your sauce aisle.
Rice Vinegar. Asian grocers
I hope you’re able to find these ingredients! I also recommend looking online as well!
Give it a try!
Well I hope you give my Korean Kimchi Bibim Guksu recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
Thanks for visiting my blog! If you enjoyed this bibim guksu noodle recipe, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!
Made this recipe and loved it?
If you could leave a star rating for my bibim guksu noodles, I would greatly appreciate it 🙂 Thanks so much!
Take care,
Christie
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Korean Kimchi Bibim Guksu (20-min. Recipe)
Ingredients
- 100 grams somyeon noodles Korean extra thin wheat noodles
- ¼ cup cucumber sliced into matchsticks
- 1 egg
Sauce:
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp gochujang (for non-spicy version, omit this ingredient)
- 1 tbsp sugar or maple syrup
- ½ tbsp garlic minced
- ¼ cup kimchi chopped (for non-spicy version, omit this ingredient)
- ½ tsp sesame seeds
Instructions
- In a mixing bowl, mix your sauce ingredients together. Use scissors to cut the kimchi finely.
- In the meantime, soft boil an egg for 7 minutes at medium high temperature. Then transfer cooked egg to an ice bath before peeling. Slice in half.
- Then in a pot of boiling hot water, boil your noodles according to packet instructions. Strain the hot water. Rinse very well under cold water until noodles are cold.
- Add strained noodles to your sauce and mix well. Then serve with cucumber.
Bim bim hehe!! I just love how fun these recipes sound. I'm definitely going to give a noodle recipe a try next week with some marinated beef!
This was super easy to make and I made it twice because it was so good!
Christie, cold noodles and chewy with soya sauce sounds interesting. Will have to try it to experience the distinctive taste. Thanks for an amazing recipe again.
These noodles look amazing!
Love how fast this meal comes together and that it can be customized to be vegan too! A perfect dinner for the whole family!
This looks super yummy..... thanks for sharing the recipe dear.. 🙂
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Thanks so much for reading and your kind comment!
What a delicious dinner idea! I love how easy it is to make.