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Spicy Cold Kimchi Noodles

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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, 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

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)

* 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.

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


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 9 votes
Print Pin Rate
Course: Noodles
Cuisine: Korean
Keyword: kimchi, noodles
Prep Time: 8 minutes
Cook Time: 12 minutes
Total Time: 20 minutes
Servings: 2
Calories: 511kcal
Author: Sue | My Korean Kitchen

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)

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

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
Tried this recipe?I love hearing how you went with my recipes! Leave a comment below or Tag me on Instagram @MyKoreanKitchen.
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Written by: Sue

Last Updated: May 20, 2019

Hi, I'm Sue and I am the creator of My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

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34 thoughts on “Spicy Cold Kimchi Noodles”

  1. 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!

    • 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!

  2. 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.

    • 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. 🙂

  3. 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.

  4. 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!

  5. 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! 🙂

  6. 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.

  7. 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.) 🙂

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