Kimchi Bibim-guksu (Spicy Mixed Noodles)
Recipe from Maangchi · original post · full recipe on maangchi.com
Chewy thin wheat noodles mixed with well-fermented kimchi, cucumber, a spicy gochujang seasoning and toasted sesame oil, topped with a soft-boiled egg and sesame seeds.
Ingredients
- somyeon — thin wheat noodles110 g
- kimchi — chopped, plus 60 ml of its brine110 g
- gochujang40 g
- sugar — 1 tsp4.3 g
- garlic clove — minced1 ea
- cucumber — cut into matchsticks60 g
- toasted sesame oil15 ml
- toasted sesame seeds — ground9 g
- egg — half-boiled1 ea
Method
- Combine the kimchi, its brine (or 60 ml cold water), gochujang, sugar (optional), garlic and sesame oil in a large bowl. Mix well with a spoon.
- Bring a pot of water to a boil and add the noodles. Stir them with a wooden spoon and cover. Cook for about 3 minutes 30 seconds; if it starts boiling over, stir the noodles and crack the lid. Taste a sample: the noodles should be chewy with nothing hard inside.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Vegetarian
- 110 g Vegan kimchi instead of kimchi
Nothing changes in the cooking; use the vegan kimchi and its brine exactly as before.
Vegan
- 110 g Vegan kimchi instead of kimchi
- Leave out the egg
Use the vegan kimchi and its brine as before and skip the egg; the noodle cooking is unchanged.
Gluten-free
Kimchi Bibim-guksu (Spicy Mixed Rice Noodles)
- 100 g Thin rice noodles instead of somyeon
- 40 g Gluten-free gochujang instead of gochujang
Cook the rice noodles to the packet time (usually 3 to 4 minutes), then rinse under cold water just as for somyeon so they stay chewy and separate.
Swaps are suggestions — check labels if you are cooking for an allergy.
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Not priced
- somyeon · 110 g
- kimchi · 110 g
- gochujang · 40 g
- sugar · 4.3 g
- garlic clove · 1 item
- cucumber · 60 g
- toasted sesame oil · 15 ml
- toasted sesame seeds · 9 g
- egg · 1 item