Learn how to make spicy and cold Kimchi noodles! It’s super moreish and addictive!
There’s no better way to beat the hot summer weather than having some addictively spicy Korean noodles! Do you agree with me?
There are many ways you can create spicy Korean noodles (e.g. Cucumber soba noodles, Jjolmyeon (spicy chewy noodles), Bibim guksu etc.) and I think today’s spicy cold kimchi noodles (Kimchi Bibim-guksu, 김치 비빔국수) will become your new favorite as well.
As you can imagine from the title, it’s loaded with kimchi! (But not too much 🙂 ) More specifically aged kimchi – at least 2 to 3 weeks old. If the kimchi is too fresh, it won’t bring out the desired depth of flavor you need for this.
It’s quick and easy to create as well. I hope you enjoy my recipe and give it a try soon!
Watch How to Make Spicy Cold Kimchi Noodles (Video Tutorial)
Ingredients for Kimchi Noodles, 2 servings
- 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 directions from the package.) Drain the noodles and cool down under cold running water for about 1 minute. Stir the noodles with some tongs or your hand while it’s under the water. Drain the noodles well.
2. Put together the noodles, kimchi (& kimchi juice if any came out during the cutting) and bibim sauce in a large mixing bowl and mix them well with your hands. (Wear a food handling glove). Serve it in a bowl. Place the cucumber and egg on top of the noodles. Enjoy!
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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 directions from the package.) Drain the noodles and cool down under cold running water for about 1 minute. Stir the noodles with some tongs or your hand while it’s under the water. Drain the noodles well.
- Put together the noodles, Kimchi (& Kimchi juice if any came out during the cutting) and bibim sauce in a large mixing bowl and mix them well with your hands. (Wear a food handling glove). Serve it in a bowl. Place the cucumber and egg on top of the noodles. 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.
