This kimchi bibim guksu is a slightly spicy noodle dish with kimchi that is served cold. It can be good for any time of year, but it is especially good for your lunch menu during a hot summer day because it only takes few minutes to make, and the noodles are cool. Well fermented kimchi, along with the thin noodles and special sauce, tastes great. If you don’t know what to eat or want an easy meal to cook, why don’t you try this recipe instead of eating instant noodles? That’s what I did. 😉
Yield: 2 Servings
Short Korean Lesson
- Pal (팔) = Arm
- DaRi (다리) = Leg
- 5½ oz Sempio Thin Noodles (About 2 Cups Cooked Thin Noodles)
- 1 Cup Well Fermented Kimchi
- 1 Tbsp Soy Sauce
- ½ Tbsp Chopped Green Onion
- 1 tsp Hot Pepper Powder
- 1 tsp Sesame Oil
- ½ tsp Sesame Seeds
- ½ tsp Minced Garlic
- ¼ tsp Sugar
Cook 5½ ounces of thin noodles in boiling water on medium-high for 3 to 5 minutes. I liked Sempio‘s thin noodles for this recipe because of their good flavor and nice texture, so if you can find them in a store, I highly recommend you try them. However, if you don’t have Korean noodles, then try angel hair spaghetti for this recipe.
Combine 1 Tbsp of soy sauce, ½ Tbsp worth of finely chopped green onion, 1 tsp of hot pepper powder, 1 tsp of sesame oil, ½ tsp of sesame seeds, ½ tsp worth of minced garlic, and ¼ tsp of sugar to make the sauce.
Obtain 1 cup of kimchi. It is important to use good tasting and well fermented kimchi for this dish.
Once the noodles are done cooking, immediately rinse them in cold water several times to improve the texture. Drain the water.
Add the noodles, the sauce, and the kimchi into a large mixing bowl.
Mix everything gently; it is ready to serve.
You can just serve it by itself. Yum yum! I can eat this often. 🙂 I hope you like it. Enjoy! 🙂