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Spicy Cold Kimchi Noodles

Learn how to make spicy and cold Kimchi noodles! It’s super moreish and addictive!

Spicy cold Kimchi noodles recipe - This is a perfect summer time dish. Bring your lost appetite back with these spicy cold Korean noodles! | MyKoreanKitchen.com

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

Spicy cold Kimchi noodles recipe - This is a perfect summer time dish. Bring your lost appetite back with these spicy cold Korean noodles! | MyKoreanKitchen.com

  • 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.

Spicy cold Kimchi noodles recipe - This is a perfect summer time dish. Bring your lost appetite back with these spicy cold Korean noodles! | MyKoreanKitchen.com

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!

Spicy cold Kimchi noodles recipe - This is a perfect summer time dish. Bring your lost appetite back with these spicy cold Korean noodles! | MyKoreanKitchen.com

Spicy cold Kimchi noodles recipe - This is a perfect summer time dish. Bring your lost appetite back with these spicy cold Korean noodles! | MyKoreanKitchen.com

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Spicy cold Kimchi noodles recipe - This is a perfect summer time dish. Bring your lost appetite back with these spicy cold Korean noodles! | MyKoreanKitchen.com

Spicy Cold Kimchi Noodles

Learn how to make spicy cold kimchi noodles! It's so easy to make and hugely addictive!
5 from 16 votes
Print Pin Rate Save
Course: Noodles
Cuisine: Korean
Keyword: kimchi, kimchi noodles, noodles
Prep Time: 8 minutes
Cook Time: 12 minutes
Total Time: 20 minutes
Servings: 2
Calories: 511kcal
Author: Sue | My Korean Kitchen

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)

Calories: 511kcal | Carbohydrates: 89g | Protein: 17g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 93mg | Sodium: 749mg | Potassium: 415mg | Sugar: 17g | Vitamin A: 215IU | Vitamin C: 4.1mg | Calcium: 96mg | Iron: 3.7mg

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.

Tried this recipe?I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram @MyKoreanKitchen.
Filed under: My Recipes, Noodles

Written by: Sue

Last Updated:

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Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!

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