Kimchi Bibim Guksu
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 769
- Total Fat
- 30
- Saturated Fat
- 5
- Carbohydrates
- 106
- Dietary Fiber
- 7
- Sugar
- 29
- Protein
- 21
- Cholesterol
- 158
- Sodium
- 868
- Total: 15 min
- Active: 15 min
Ingredients
Kimchi Bibim Sauce:
1 cup packed chopped ripe kimchi plus 1/4 cup kimchi juice/brine (see Cook's Note)
1/4 cup granulated sugar
2 tablespoons toasted sesame oil
1 tablespoon gochujang
1 tablespoon rice vinegar
2 teaspoons soy sauce
1 teaspoon minced garlic
1 teaspoon gochugaru or more if desired, optional
7 ounces somyeon (thin Korean wheat flour noodles) or somen noodles
Garnish:
1/4 English cucumber, cut into julienne strips
2 snack-size sheets roasted seaweed (gim), chopped
1 hard-boiled egg, halved
1 tablespoon toasted sesame seeds
Toasted sesame oil, for serving
Directions
- For the kimchi bibim sauce: Bring a large pot of water to a boil.
- Mix the kimchi, kimchi juice or brine, sugar, sesame oil, gochujang, vinegar, soy sauce, garlic and gochugaru, if using, in a large bowl until combined. Set aside.
- Add the noodles to the boiling water and cook according to the package instructions. Drain the noodles in a colander and rinse in a running bath of cold water, rubbing the noodles between your fingers and gently massaging them in the water. Drain and then rinse again, repeating 2 more times to remove excess starch. Drain completely.
- For the garnish: Add the noodles to the bowl with the sauce and toss until well coated. Divide the noodles between 2 large soup bowls and top them with the kimchi from the sauce. Divide and layer the cucumber, roasted seaweed, egg and sesame seeds on top of the kimchi. Drizzle with sesame oil.
Cook’s Note
Kimchi Bibim Guksu is best made with ripe or fully fermented kimchi.