10-Minute Easy Kimchi Bibim Guksu
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!
Ingredients
- 3.5 oz somyeon (Korean wheat noodles) dried, about 1-mm thick
- ¼ cup cucumber thinly sliced into matchsticks
- 1 large egg
Sauce:
- ¼ cup kimchi use well-fermented kimchi
- 2 tablespoon regular soy sauce or light soy sauce
- 1 tablespoon sesame oil toasted kind
- 1 tablespoon rice vinegar
- 1 tablespoon gochujang mild
- 1 tablespoon white granulated sugar
- 1 garlic clove finely minced
- ½ teaspoon sesame seeds toasted kind
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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Nutrition
Calories: 638kcal | Carbohydrates: 96g | Protein: 25g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 2087mg | Potassium: 478mg | Fiber: 1g | Sugar: 15g | Vitamin A: 294IU | Vitamin C: 5mg | Calcium: 98mg | Iron: 6mg