Kimchi Bibim Guksu (Spicy korean cold noodles)

One of my favorite dishes my mom made growing up was bibim guksu 비빔국수, cold spicy noodles. It’s spicy, slightly tangy, and incredibly satisfying. It comes together in minutes but hits every craving. I remember watching her toss everything in a big stainless bowl with just a few pantry staples and a huge bundle of somen always way too much for the two of us. As she mixed the noodles into the sauce, I would wait for a bite, and she would always hand-feed me the perfect one. It’s a joyful memory I’ll never forget.

There are so many ways to make this dish, but what makes mine special is sliced onion and kimchi bokkeum. The onions lightly marinate in the sauce for a subtle crunch, while the kimchi adds depth and richness to every bite. If you need a fast, flavor-packed noodle dish, this is it.

INGREDIENTS

Bibim Guksu

• 1 egg

• 1 Tbsp gochugaru

• 1/2 Tbsp gochujang 

• 1 Tbsp soy sauce

• 1 Tbsp toasted sesame oil

• 1 Tbsp honey

• 1 Tbsp toasted sesame seeds

• 1/2 Tbsp rice wine vinegar

• 1/2 Tbsp chopped garlic

• 3 scallions, chopped

• 1 medium onion, sliced

• 1 bundle of somen (100grams)

Kimchi Bokkeum

• 1/2 cup kimchi

• 1 tsp soy sauce

• 1 tsp toasted sesame oil

• 1 tsp honey

*Serves 1 to 2

INSTRUCTIONS

1. Bring a pot of water to boil. Add egg and cook for 6 minutes 30 seconds. Transfer to ice water, then peel, and set it aside for garnish later.

2. In a medium-sized mixing bowl, combine gochugaru, gochujang, soy sauce, toasted sesame oil, honey, toasted sesame seeds, rice wine vinegar, and chopped garlic. Whisk until well combined. Add the sliced onion and most of the chopped scallions (reserve about 2 Tbsp for garnish), then mix until all pieces are well coated with the seasoning. Set aside.

3. In a skillet over medium-high heat, add the chopped kimchi and sauté for 2-3 minutes until it starts to sizzle and caramelize slightly. Add the soy sauce, toasted sesame oil, and honey. Continue cooking for another 2-3 minutes, stirring occasionally. Remove from heat and set aside.

4. Cook a bundle of somen in a pot with boiling water, according to the package directions. Drain in a colander and rinse under cold running water to stop the cooking and remove excess starch. Gently squeeze the noodles with your hands to remove as much moisture as possible. This prevents the dish from becoming watery.

5. Add the cooked somen noodles to the bowl with the seasoning base. Wearing gloves, toss the noodles with your hands or chopsticks until every strand is evenly coated with the seasoning.

6. Transfer the noodles to a serving bowl. Top with the kimchi, then garnish with reserved scallions, extra sesame seeds, and a drizzle of toasted sesame oil. Top with the soft-boiled egg and serve immediately.

NOTE: You can make the seasoning sauce for the noodles a few hours ahead or up to a day in advance for the flavors to deepen. Feel free to make a big batch of kimchi bokkum. It works great as a banchan or topping for other cold noodles and ramyun.