Here is another quick and delicious recipe made with fermented kimchi: bibim-guksu, cold spicy noodles. It’s one of my favorites, so I make it often. If I don’t make these noodles for a while, I really have a craving for them.
This recipe is really quick to make. The first thing I do is boil some water in a large pot for the egg and noodles. Then I chop some kimchi and mix it together with the seasonings. Cooking noodles is the last step because they go soggy fast so after rinsing and draining the cooked noodles, I quickly mix them with the kimchi and seasonings by hand, and then serve and eat immediately.
All my Korean friends and my family love these noodles, they are always a big hit and a really good way to feed a lot of people quickly and simply (as long as they like spicy food). This recipe is for a single serving so you can easily multiply the ingredients to make a bigger batch. I made it with my reader Susanne in Rotterdam during my Gapshida tour in 2011 and we served 30 people!
Many of you make kimchi on a regular basis, so I hope you enjoy this recipe if you’ve never tried it before. You will love it!
Ingredients
For 1 serving
- 4 ounces (about 110 grams) somyeon (thin wheat noodles)
- 4 ounces fermented kimchi, chopped
- ¼ cup kimchi brine (or cold water)
- 2 tablespoons gochujang (Korean fermented hot pepper paste)
- 1 teaspoon sugar (optional)
- 1 garlic clove, minced
- ½ cup worth cucumber, cut into matchsticks
- 1 tablespoon toasted sesame oil
- 1 tablespoon toasted sesame seeds, ground
- 1 half-boiled egg (or hard-boiled egg)
Directions
- Combine kimchi, kimchi brine, gochujang, sugar (if used), garlic, and sesame oil in a large bowl. Mix well with a spoon.
- Bring a pot of water to a boil and add the noodles. Stir them with a wooden spoon and cover. Cook for about 3 minutes 30 seconds. Only a minute into the cooking, it may start boiling over. Just stir the noodles and crack the lid.
- Taste a sample to see if the noodles are nicely cooked or not. The noodles should be chewy but without anything hard inside.
- Drain the noodles in a strainer and rinse them in cold running water until they are cold and no longer slippery. Drain well and add to the kimchi mixture.
- Mix everything well and transfer to a large bowl. Add the cucumber and the egg and sprinkle some sesame seeds over top. Serve right away.
Kimchi bibim-guksu and Eomukguk (fishcake soup)
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Maangchi! I’ve been a follower for so many years and I’ve only got to cook things recently because I’m an adult now.. HAHA thank you for this recipe, my sister said I don’t have to buy it from the store anymore hehe
That’s wonderful to hear! Your sister’s compliment is a testament to your cooking skills. Keep exploring new recipes and enjoying the joy of homemade meals!