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, Spicy chewy noodles, Bibim guksu etc.) and I think today’s spicy cold kimchi noodles (Kimchi Bibim-guksu, 김치 비빔국수) will become your new favourite as well.
As you can imagine from the title, it’s loaded with Kimchi! (But not too much 🙂 ) More specifically ripened Kimchi – at least 2 to 3 weeks old. If the Kimchi is too fresh, it won’t bring out the desired depth of flavour 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 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= 15ml, 1 cup = 250ml
** If you’re unsure of the above Korean cooking ingredients, find out more about them from my other post “30 Essential Korean cooking ingredients“.
Steps
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!
Spicy Cold Kimchi Noodles
Ingredients
- 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!
This is so refreshing and delicious! So easy and quick. Thanks again for sharing your recipes!
Hi Sue, I would like to ask, if I would like to include meat in it, what meat can be matched with the noodles?
Tinned tuna or shredded boiled chicken breast fillets?
I’ll try the tinned tuna later. Thanks again! 😃
Looks simple and delicious! I was wondering if maybe buckwheat noodles or sweet potato starch noodles would also work with this?
Buckwheat noodles would be OK, but not so sure about sweet potato starch noodles. 🙂
Soba noodles are buckwheat, Kelly.
I ended up making this with rice noodles and it was delicious! I under-cooked the noodles just a bit so I could use it for meal prep. A couple days later and it’s still amazing!
That’s awesome! So happy to hear! 🙂
i just made this and it’s fantastic. so glad i stumbled upon your blog!! thank you
I’m so glad! Hope you enjoyed it! 🙂
Love the sound of this! Wanted to check if we need to refrigerate this before serving?
If you want to serve the noodles really cold, I would suggest you rinse the noodles in icy cold water after boiling it. You can refrigerate the sauce and the boiled egg prior to serve if you want. (Assumed that your Kimchi and cucumber are already kept in the fridge.) Hope this helps!
Hi! I’m looking to try this out next week – do you think it would be OK to make ahead the night before to have as lunch the next day, or does it really need to be eaten immediately to avoid going gluggy?
Thanks in advance 🙂
I’d suggest for the best outcome, you prepare all ingredients except for noodles the night before, but boil the noodles when you are ready to eat. 🙂 Then mix them all and serve.
Thanks for this recipe. It’s easy, quick & super delicious. I’m stuffed.
I’m so happy to hear you enjoyed my recipe! 🙂
This is SO YUMMY! Definitely going to make this again. ????????????
Great to hear! 🙂
Can you use ramen noodles for this recipe? It looks sooo good! 🙂
Hi May, What type of ramen noodles are you talking about? Somen (thin noodles) would be best, of course, but I think ramen noodle might be OK too. 🙂
Is there another noodle I can sub that wouldn’t affect the taste? I have pasta noodles (thin spaghetti) and rice noodles from my Asian parents!
Hi Lauren, You could try soba noodles. I wouldn’t recommend rice noodles as it will get gluggy. Angel pasta could work as well.
I know this may sound funny coming from a Mexican, but I make Korean food all the time. I love, LOVE Kimchi! You might have just inspired today’s lunch. I have all these ingredients in my frig right now. Can’t wait. Thank you!
I love Mexican food too! 🙂 I hope you enjoy this noodles!
Your timing couldn’t be any better. My mother just made a huge batch of homemade kimchi!!! YUM!! I love Kimchi anything. Seriously. Am dangerously addicted! N x
Just wait until your mum’s Kimchi gets a little bit older (2 to 3 weeks) and try this! You’ll fall in love with it! 😀
What a fantastic hot weather recipe! I have only recently discovered how fabulously soothing cold noodles are in the summer (I made the buckwheat ones with Korean sauce several times) and since everything tastes better with kimchi I bet these taste heavenly.
Sissi, I love having cold noodles in summer. They’re the best particularly when you don’t have much appetite. I’m glad that you finally discovered the joy of it! 🙂
so happy to stumble onto your blog! i love korean food and want to have more recipes of authentic origin. thank you for providing these wonderful recipes. my son lives in queensland right now and goes to the uni there so we have been over for a visit! i have converted a few of my kids to korean food.
Hi Diana, welcome to My Korean Kitchen! I’m so happy that you discovered my blog as well. I hope you enjoy trying out my recipes. 🙂
komapsumnida!
Oh wow, it’s my childhood again! My mom used to make this and 물냉면 for me and my brother all the time. I was lucky enough to marry a white boy who loves his kimchi and and over Korean foods. 🙂
I might make this for him tomorrow, I’m sure he’ll love it.
I hope your husband likes these noodles! (Unfortunately, I haven’t shared this delicious dish with my husband as he’s not into this spicy noodles thing. But I’m glad to hear your husband will appreciate this.) 🙂