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    Home » Noodles and Rice

    Kimchi Bibim Guksu (Spicy Cold Noodles with Kimchi)

    Published 07/08/2019. Updated 03/07/2021

    Jump to Recipe

    Got kimchi in the fridge! Try making this spicy, slightly sweet, savory and tangy cold noodle dish. It’s simply made with kimchi and a few staple seasoning ingredients!

    DSC 4873 3 e1615133620457 - Kimchi Bibim Guksu (Spicy Cold Noodles with Kimchi)

    What do you make for lunch, or dinner for that matter, when there seems to be nothing in your fridge? For Koreans, it’s usually a dish made with kimchi because there is almost always some kimchi in our fridges. So, when your fridge has nothing substantial but has kimchi, make this kimchi bibim guksu (김치비빔국수) for a quick lunch or a light meal any time of the day. It’s deliciously spicy, sweet and tangy with a kimchi crunch!

    How to make kimchi bibim guksu

    Unlike my other bibim guksu recipe which uses a few different vegetables, kimchi is truly all you need for this humble dish. But, you can add other vegetables such as cucumbers or lettuce, if you want. I also like to use some perilla leaves (kkaennip) for a wonderful aroma and flavor it adds to the dish. Thinly sliced gim (dried seaweed sheet) is also an excellent addition.

    DSC 4672 1 - Kimchi Bibim Guksu (Spicy Cold Noodles with Kimchi)

    For the seasoning, I mix kimchi and some juice from kimchi with a few staple ingredients such as soy sauce, vinegar, sesame oil, gochujang (Korean red chili pepper paste), and some gochugaru (Korean red chili pepper flakes). You can leave out gochugaru if you like the noodles to be less spicy. For the sweetener, I use a combination of corn syrup (or oligo syrup) and sugar. The syrup gives a nice sheen to the dish, but you can simply use more sugar if you want.

    What noodles to use

    Typically, kimchi bibim guksu is made with thin wheat noodles, which come in two slightly different thickness — somyeon (소면), very thin noodles, and joongmyeon (중면), slightly thicker noodles. You can use either one for this recipe, depending on your preference.

    This kimchi bibim guksu recipe was originally posted in July 2011. I’ve updated it here with new photos and minor changes to the recipe.

    More similar cold noodle dishes

    Bibim guksu (spicy cold noodles)
    Jjolmyeon (spicy chewy noodles)
    Jaengban guksu (cold noodles and vegetables platter)

    DSC 4646 3 3 e1615133706454 - Kimchi Bibim Guksu (Spicy Cold Noodles with Kimchi)

    For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    DSC 4873 3 e1615133620457 300x300 - Kimchi Bibim Guksu (Spicy Cold Noodles with Kimchi)

    Kimchi Bibim Guksu (Spicy Cold Noodles with Kimchi)

    4.66 from 35 votes
    Main
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Servings: 2
    Print Recipe

    Ingredients

    • 8 - 10 ounce somyeon, 소면, (thin wheat noodles)
    • 1 cup thinly sliced kimchi preferably fully fermented
    • 1/4 cup juice from kimchi use a little more soy sauce and vinegar if unavailable
    • 1 tablespoon gochujang (Korean red chili pepper paste)
    • 1 tablespoon soy sauce
    • 2 tablespoons rice vinegar or any other clear vinegar
    • 1 tablespoon sugar
    • 1 tablespoon corn syrup (or oligo syrup, 올리고당) use more sugar if unavailable
    • 1 tablespoon sesame oil
    • 2 teaspoons sesame seeds

    Optional Garnish

    • 4 perilla leaves (kkaennip) thinly sliced
    • or cucumber thinly sliced
    • 1 hard boiled egg

    Instructions

    • Bring a medium pot of water to a boil while preparing the kimchi sauce.
    • Thinly slice the kimchi and place it in a medium size bowl. Add the juice from the kimchi and remaining sauce ingredients, and mix everything well.
      Kimchi 2Bbibim 2Bguksu 1 e1528039438534 - Kimchi Bibim Guksu (Spicy Cold Noodles with Kimchi)
    • Add the noodles to the pot of boiling water. Cook the noodles according to the package instructions (3 – 4 minutes). Drain quickly and shock in icy cold water to stop cooking. Drain and rinse in cold water again. Repeat until the noodles become cold. Drain well.
      Kimchi 2Bbibim 2Bguksu 2 e1528039399900 - Kimchi Bibim Guksu (Spicy Cold Noodles with Kimchi)
    • Combine the noodles with the kimchi sauce, and toss everything until the noodles are evenly coated with the sauce. Taste and adjust the seasoning to taste by adding more soy sauce, sugar and/or vinegar, if necessary. Garnish with your choice of the optional vegetables and/or the boiled egg and serve cold.
      Kimchi 2Bbibim 2Bguksu 3 e1528039277524 - Kimchi Bibim Guksu (Spicy Cold Noodles with Kimchi)
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

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    Reader Interactions

    Comments

    1. Patti says

      March 22, 2022 at 1:24 am

      I’m Johnny-come-lately to this simple and tasty recipe. But, better late than never! I’m so, so happy to have the opportunity to make this by following your recipe. I can see how using the corn syrup (or other liquid equivalent) would help to coat the noodles more with the sauce. It would bind more, than just using sugar.
      When I was in the Korean market, I spelled s-o-m-y-e-o-n to my husband and said that’s what we were looking for. A very nice Korean woman heard me and as she passed by she pointed to the somyeon! It was a big help. I am not a somyeon connoisseur, but I can tell we were able to purchase a very good quality somyeon.
      Chilling the noodles on ice kept the entire dish so refreshing with the crunch of an Asian pear, along with the cucumber.
      Very delicious. Thank you for sharing!

      Reply
    2. Apple Moon says

      December 10, 2020 at 5:50 pm

      The best recipe! Thank you for sharing:)

      Reply
    3. Marian Lee says

      May 24, 2020 at 2:30 pm

      5 stars
      I ate way too much but this was really good. I’m so glad I found this recipe! You are definitely my number 1 Korean food go-to website now.

      Reply
    4. Edna says

      May 13, 2020 at 2:24 pm

      5 stars
      Can I use the glass noodles as well. They are my favorite! I wish that I could learn more from you locally! You should have a real Korean cooking show!

      Reply
      • Clara says

        February 20, 2024 at 1:58 am

        Japchae or mungbean noodles are way different from somyeon which is made from wheat. Its bouncy chewy with a thicker mouth feel with the dangmyeon.

        Just make japchae instead.

        Reply
    5. Rebecca says

      April 24, 2020 at 9:51 pm

      5 stars
      Just made this and it was perfect! My husband loved the sauce

      Reply
      • Hyosun says

        April 27, 2020 at 1:48 am

        Yay! Great to hear that.

        Reply
    6. lakshmi priya Pampati says

      October 01, 2019 at 4:14 am

      This looks really good and tasty! I can’t wait to try it out in my kitchen. I’d love to visit Korea someday and eat it over there!

      Reply
      • Hyosun says

        October 01, 2019 at 10:30 pm

        Thank you! Hope you get to try it and visit Korea soon. You’ll love the food over there.

        Reply
    7. Lin says

      July 16, 2019 at 5:24 pm

      I want to try this today or tomorrow. The weather is too warm and too humidity, makes me almost lose my appetite. This cold noodle will be perfect for the hot days. 🙂

      Reply
    8. Jas says

      March 01, 2018 at 10:34 pm

      Oh man this looks so good! Oddly enough without knowing this was actually a thing, I’ve been doing something similar at least once week. When I don’t want to cook, I heat up some rice, top it with kimchi, gochujang, sesame seeds, and a fried egg with a runny yolk and eat with a side of whatever veggies I have peeled/sliced in the fridge – usually carrots, cucumber and radish. I’ll have to try it with noodles sometime too.

      Reply
    9. Dorothy says

      September 19, 2014 at 8:21 am

      Hyosun,
      Thank you got posting one of my favorite noodles and for giving me ideas for what to do with my perilla leaves in my garden. Lettuce wraps, spring rolls, and kimbop rolls could also use a little extra flavor burst from the perilla leaves.

      Reply
      • Hyosun says

        September 19, 2014 at 9:29 pm

        Yes, perilla leaves are great in all those dishes. Love them!

        Reply
    10. Hyosun Ro says

      January 12, 2012 at 4:10 am

      Tataya – Thank you! I hope you had a wonderful time in Korea. Yes, this dish is very easy to make. Let me know how it turns out. Cheers!

      Reply
    11. Tataya says

      January 11, 2012 at 1:03 am

      Hi Hyosun Ro,
      I love Korean food. I think I ate more than enough when I was there during Christmas time. These noodles look really delicious yet easy beyond belief to make. I think I can find all the ingredient here in Tokyo.

      Reply
    12. Hyosun Ro says

      August 27, 2011 at 7:28 pm

      Fin – That’s great! Very happy to hear it turned out delicious for you. It’s such an easy noodle dish to make. Isn’t it?

      Reply
    13. Fin says

      August 21, 2011 at 2:28 pm

      Hallo! 🙂 I made this for lunch yesterday and it was so delicious. Reminded me of my mom’s bibim gooksu, which I thought was the best thing ever.

      Thank you so much for this recipe and I’ll be making this at least once a week!

      Reply
    14. Hyosun Ro says

      August 11, 2011 at 3:08 am

      Spicie Foodie – Thank you for visiting and leaving the nice comments. Hope you get to try the recipe.

      Reply
    15. Spicie Foodie says

      August 09, 2011 at 4:18 pm

      Kimchi is one of the world’s best foods! This recipe has left my mouth watering and stomach growling. Thanks for sharing:)

      Reply
    16. Hyosun Ro says

      August 09, 2011 at 3:27 am

      Nami – Thank you! Hope you had a great time with your mom during her visit. Also, it sounds like your mom really enjoyed her trips to Korea. Who wouldn’t! ha ha. I know the food there is amazing. I am sure the same is true with Japan, and I really hope that I will one day travel to Japan.

      Spoon and Chopsticks – You can use any types of noodles. Hard to imagine, but hope it’s not too cold there for you. Thanks for stopping by!

      Reply
    17. Spoon and Chopsticks says

      August 09, 2011 at 3:08 am

      This is a lovely bowl of cold noodles. Looks great for summer. I will have to give this a try when it’s summer here in Sydney. Does it have to be somen noodles or can I use other types of noodles?

      Reply
    18. Nami | Just One Cookbook says

      August 08, 2011 at 5:01 am

      Hi Hyosun! My mom was visiting for 2 weeks and all she talked about was her trips to Korea and all the good food she had. Her visit was too short, but I really want to cook something for her from your recipe collection. Well, she probably knows a lot more food than me. I heard from a foodie friend recently that Korean also use perilla leaves (we call it shiso leaves). I was so happy to hear that because shiso is my favorite addition to the food… This noodle looks delicious Hyosun!

      Reply
    19. Charissa says

      August 02, 2011 at 11:27 pm

      I like cold noodles…I don’t do high fructose corn syrup though…I bet honey would be a great replacement!

      Looks fabulous!

      Reply
    20. Jenny says

      August 02, 2011 at 5:58 am

      My favorite Korean summer dish!! Thanks for sharing, can’t wait to try this on my own.

      Reply
    21. Hyosun Ro says

      August 02, 2011 at 1:11 am

      Pierre – Sounds like you need to start making your own kimchi. ha ha! It’s always my pleasure to see you here. Thanks.

      Amy and Tiffanie – Thank you for the encouraging words. I would love to hear how my recipes turn out for you. Cheers!

      Reply
    22. Amy J. and Tiffanie A. says

      August 01, 2011 at 1:22 pm

      I love your blog!! Now I can make all the yummy Korean food I want without having to go to a restaurant!

      Reply
    23. PFx says

      August 01, 2011 at 5:39 am

      This is like my no 1 favourite cold noodle thing on the planet. Shame there’s no decent kim chi in Wellington…

      Reply
    24. Hyosun Ro says

      August 01, 2011 at 2:34 am

      Baobabs – Thank you for the nice words! And thanks for visiting.

      Reply
    25. baobabs says

      August 01, 2011 at 1:12 am

      this is such an amazing bowl of noodles. Yum, stunning photos too! thanks for sharing

      Reply
    26. Hyosun Ro says

      July 31, 2011 at 5:28 pm

      Thank you, Sandra! You have a great day too.

      Reply
    27. Sandra says

      July 31, 2011 at 4:30 pm

      Very beautiful bowl full of delicious noodles! Wonderful recipe with tasty photo! Thanks for sharing, and have a wonderful Sunday!

      Reply
    28. Hyosun Ro says

      July 31, 2011 at 2:23 pm

      erica – I mixed the noodles by hand wearing a kitchen glove. But, the pictures did not come out well. That said, you can also use kitchen tongs or chopsticks instead. Try to rinse somyeon noodles in very cold water a couple of times until the noodles are cold and use them right away after draining, so the noodles don’t get sticky. The sauce in this recipe has a lot of liquid, which also helps with mixing. Hope this helps and you get to try the recipe. I know you will like it.

      Andrea – It’s one of my favorites too. Isn’t it nice when something you love doesn’t take much to make? Thanks for stopping by!

      Reply
    29. Andrea@WellnessNotes says

      July 31, 2011 at 12:06 pm

      This is one of my favorite summer dishes! I love that I can bulk it up with cucumbers and lettuce but don’t even have to if I don’t have any…

      Reply
    30. erica says

      July 31, 2011 at 9:01 am

      Hi Hyosin, this looks like a great, simple, and refreshing lunch! Do you have any tips on how to mix the sauce with the somyeon? Whenever I cook thin noodles (like angel hair pasta, for example), they always like to stick together! Do you use a spoon, or would you recommend mixing with your hands (wearing gloves)?

      Reply
    4.66 from 35 votes (32 ratings without comment)

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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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