Kimchi Bibim-guksu 김치 비빔국수

| By: Jenna Yun|

Kimchi Bibim-guksu is a very common Korean noodle dish that can be made at home. The word “bibim” means “mixed” in Korean, and the dish is served cold. It is especially popular during the summer months because of the combination of its sweet, tangy, and spicy flavors. After a long summer day outside, this dish will immediately stimulate your appetite. The dish is customizable, and people usually make this as a lunch or a late-night snack.

Ingredients

Yield: 2 servings

Prep time: 10 minutes

Cooking time: 15 minutes

• 100g of somen

• ½ cup of kimchi

• 2 tbsp of gochujang (spicy red paste)

• 1 tbsp of soy sauce

• 1 tbsp of sugar or oligosaccharide

• 1 tbsp of vinegar

• 1 tbsp of sesame oil

• 1 tsp of sesame seed

• a handful of a cabbage (shredded)

• ¼ of a small apple (shredded)

• 1 egg

• 2 pieces of dried seaweed/nori (shredded)

Cooking Instructions

1. Cook the somen in a pot with boiling water for 3-4 minutes, depending on one’s preference regarding the texture of the noodles.

2. Once the noodle is cooked, drain the water and rinse the noodles in icy cold water for 1 minute. Let it sit.

3. Boil an egg in a pot for 7 minutes.

4. In a small bowl, create the bibim sauce by mixing the gochujang, soy sauce, sugar, vinegar, sesame oil, and sesame seed.

5. Dice the kimchi.

6. In a larger bowl, combine the bibim sauce, kimchi, and the somen using your hands (make sure to wear food handling gloves for this).

7. Place it in a serving bowl.

8. Garnish the noodles by cutting up the cabbage, apple, and dried seaweed.

9. Cut the boiled egg in half and place it on top of the noodles.

Notes

• All of the ingredients above can be found at H Mart or an Asian grocery store.

• If somen is not available, one can also use soba noodles as an alternative.

• One can choose what ingredients to use to garnish the noodles. If cabbage, apple, egg, and dried seaweed/nori is not one’s preference, one can add alternatives such as cucumber, lettuce, carrots, and more.