Kimchi Bibim Guksu
A korean cold noddle dish. Perfect for hot summer days.
Directions:
1. Bring water to a boil, gently add the egg, and cook for 7 minutes. Once done, transfer it to a cup filled with cold water to stop the cooking. Let it sit while you prepare the rest.
Skip this step if you’re not using an egg.
2. Making the sauce:
In a mixing bowl, combine the korean chili paste (gochujang, rice vinegar, sesame oil, kimchi juice, and chili flakes (gochugaru). Stir until smooth and well combined.
3. Make sure use a fresh utensil and add the kimchi to the sauce bowl. Use kitchen scissors to cut the kimchi into bite-sized pieces directly in the bowl. Mix everything together.
4. Boil the noodles according to the package instructions (usually about 3 minutes). As soon as they’re done, rinse them under cold water to stop the cooking and cool them down completely.
5. Place the cold noodles in a serving bowl. Add the sauce and toss everything together until evenly coated. Top with cucumber sticks.
6. Finish with the boiled egg (cut in half, if using), a sprinkle of sesame seeds, crushed seaweed, and a few extra drops of sesame oil and enjoyy 🙂
잘 먹겠습니다 (jal meokgetseumnida – enjoy your meal)
Kimchi Bibim Guksu
Oh, how much I love this dish! 김치 비빔국수 (Kimchi Bibim Guksu) is a Korean cold noodle dish that’s especially popular during the hot summer months. Ever since I traveled to Korea and my friends introduced me to this dish, I can’t help but make it at least three times a week once the weather starts to warm up.
It brings back memories of summer—spicy, crunchy, and wonderfully refreshing in the middle of the day.
My favorite way to enjoy it is topped with a soft-boiled egg and some tofu. It rounds out the dish perfectly in terms of nutrition. On its own, it’s already packed with healthy Omega-3s, thanks to the seaweed, and with the added tofu and/or egg, you also get a good dose of protein.
For a little background knowledge, Bibim 비빔 means mixing and Guksu 구수 means noodle. Therefore Bibimbap 비빔밥 means mixing + rice
Ingredients
Kimchi ( 1/2 cup)
Cucumber
Seaweed Flakes
Roasted Sesame Seeds
Somyeon Noodles (소면)
Optional:
Softboiled Egg
Sauce:
1 Tbsp Gochujang (korean chili paste)
2 Tbsp Rice Vinegar
1/2 Tbsp Sesame Oil
3 Tbsp Kimchi Juice
1 tsp Gochugaru (korean chili flakes)
Directions:
1. Bring water to a boil, gently add the egg, and cook for 7 minutes. Once done, transfer it to a cup filled with cold water to stop the cooking. Let it sit while you prepare the rest.
Skip this step if you’re not using an egg.
2. Making the sauce:
In a mixing bowl, combine the korean chili paste (gochujang, rice vinegar, sesame oil, kimchi juice, and chili flakes (gochugaru). Stir until smooth and well combined.
3. Make sure use a fresh utensil and add the kimchi to the sauce bowl. Use kitchen scissors to cut the kimchi into bite-sized pieces directly in the bowl. Mix everything together.
4. Boil the noodles according to the package instructions (usually about 3 minutes). As soon as they’re done, rinse them under cold water to stop the cooking and cool them down completely.
5. Place the cold noodles in a serving bowl. Add the sauce and toss everything together until evenly coated. Top with cucumber sticks.
6. Finish with the boiled egg (cut in half, if using), a sprinkle of sesame seeds, crushed seaweed, and a few extra drops of sesame oil and enjoyy 🙂
잘 먹겠습니다 (jal meokgetseumnida – enjoy your meal)
