Learn how to make spicy and refreshing Kimchi noodles—an irresistibly flavorful and addictive dish you’ll crave again and again!
There’s no better way to beat the summer heat than with a bowl of addictively spicy Korean noodles! Don’t you agree?
When it comes to spicy Korean noodles, the possibilities are endless. From cucumber soba noodles to jjolmyeon (spicy chewy noodles) and bibim guksu, there’s something for everyone. But I believe today’s dish, spicy cold kimchi noodles (Kimchi Bibim-guksu, 김치 비빔국수), might just become your new favorite.
As the name suggests, this dish is packed with the bold flavors of kimchi—but don’t worry, it’s not overpowering! To bring out the deep, rich flavors we all love, aged kimchi is key. Make sure your kimchi is at least 2 to 3 weeks old. If it’s too fresh, it won’t deliver that delicious tangy kick we’re aiming for.
The best part? It’s super quick and easy to make! I hope you give my recipe a try soon and enjoy every spicy, refreshing bite.
Ingredients
- 180g (6.3 ounces) somen noodles
- 1/2 cup (aged) kimchi – cut into thumbnail pieces
- 1/3 medium (85g, 3 ounces) chilled Lebanese cucumber (or English cucumber) – rinsed, seed removed and julienned
- 1 hard boiled egg – halved to serve on top of the noodles
- Bibim sauce (Mix these in a bowl)
- 2 Tbsp gochujang
- 1 Tbsp rice vinegar
- 1 Tbsp honey
- 1 Tbsp raw sugar
- 1 Tbsp sesame oil
- 1 Tbsp roasted sesame seeds
* 1 Tbsp= 15 ml, 1 cup = 250 ml
** If you’re unsure of the Korean cooking ingredients above, find out more about them from my other post “Essential Korean cooking ingredients“.
How to Make Spicy Kimchi Noodles
1. Cook the somen noodles in rapidly boiling water until al dente (follow the package directions). Drain the noodles and rinse under cold running water for about 1 minute, stirring with tongs or your hand to cool them evenly. Drain thoroughly.
2. Combine the noodles, kimchi (and any kimchi juice released during cutting), and bibim sauce in a large mixing bowl. Mix well using your hands (wear a food-handling glove). Serve in a bowl, then top with cucumber and egg. Enjoy!
Love Korean Food? Explore our site for authentic Korean recipes—from mastering the art of perfect Korean BBQ at home to creating delicious banchan (Korean side dishes) and other tasty, easy Korean dishes. Let us inspire your next meal!
How I Make It: Step-by-Step Recipe Video
Spicy Cold Kimchi Noodles
Ingredients
MAIN
- 180 g somen noodles (6.3 ounces)
- 1/2 cup aged Kimchi , cut into thumbnail pieces
- 85 g Lebanese cucumber or English cucumber (3 ounces), chilled, rinsed, seed removed and julienned
- 1 hard boiled egg , halved to serve on top of the noodles
BIBIM SAUCE (Mix these in a bowl)
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp rice vinegar
- 1 Tbsp honey
- 1 Tbsp raw sugar
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Instructions
- Cook the somen noodles in rapidly boiling water until al dente (follow the package directions). Drain the noodles and rinse under cold running water for about 1 minute, stirring with tongs or your hand to cool them evenly. Drain thoroughly.
- Combine the noodles, kimchi (and any kimchi juice released during cutting), and bibim sauce in a large mixing bowl. Mix well using your hands (wear a food-handling glove). Serve in a bowl, then top with cucumber and egg. Enjoy!
Nutrition Info (per serving)
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
