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
Video Instructions
Main Ingredients
- 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
Directions
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!
YUM.
Delicious!!!! I am trying to be “carb-friendly” but totally caved and made a small bowl for myself. I’m not sure it’s because my kimchee was very fermented but I didn’t get this nice reddish color like yours! It was more brown. Do you know why?
hi Kristen,
Your kimchi was like brown ??? then it can be because of your kimchi. What kind of soy sauce did you use? because I know.. there is a dark soy sauce in Chinese cuisine.. ..more for color than saltiness.. I wonder if you used that kind of soy sauce.
Hi Aeri!!
Thanks a lot for this recipe it tastes sooo yummy!!
I tried this today (without kimchi sadly..), and I had a question for you. I start school soon and want to take this with me for lunch. I was wondering how long can this stay without refrigeration?
hi Jante,
thanks.
I think half day can be okay to keep.. so it can work for your lunch if you make it in the morning and eat for lunch.
Aeri!!! what´s the name of the music played as the background?
Thanks a lot for sharing recipes!
hi Renata,
The music is “사랑해요” by Seok-woo Yoon (My korean Youtube friend).
Just made this, love it……Thanks!
Another one of my favorites!
Hi there. Are these somen noodles? I have a Japanese brand of somen noodles in my pantry, and wanted to check with you. The noodles come in bundles — How many bundles is 5-1/2 ounces?
hi Patty,
If the Japanese noodles are thin noodles you can try that. Sometimes, there are thin noodles (buckwheat noodles) for soba noodles, those noodles will have some flavor in it.. so if your noodles are white noodles ..it will taste better for this recipe. I don’t know much weight for a bundle..but use 2 cups of cooked noodles for this recipe. thanks