Kimchi Bibim Guksu - Kimchi Mixed Noodles
Chewy thin noodles in a spicy, sweet, and refreshing kimchi-based sauce with crisp vegetables.
Kimchi Bibim Guksu - Kimchi Mixed Noodles
Serves 2 heartily
This is the perfect quick meal. Lots of vegetables, super flavorful sauce and a hefty portion of thin noodles to fill you up. It’s light but filling, spicy but sweet and fun to eat. In my opinion, the keys to a really good kimchi bibim guksu are well-fermented kimchi and a hefty topping of sesame seeds. Their nutty crunch adds a beautiful fragrance and richness to the whole dish. I like to add chili garlic sauce for a super injection of heat and garlic to my sauce along with julienned apple or asian pear for a balance of bright sweetness without adding too much additional sugar. I add lettuce to my kimchi bibim guksu to lighten and bulk out the dish but it is optional.
Ingredients
Sauce
290g (1.5 c) well-fermented kimchi, julienne
100g (1/2 medium) apple or asian pear, skin on, finely julienne
5g (1 t) ginger, minced
2 garlic cloves, minced
2 scallions
White and light green, minced
Green tops, sliced on a bias and reserved for finishing
3 T kimchi brine
2 T gochujang
2 T vinegar
2 T sesame oil
1.5 T sugar
1.5 T yondu or soy sauce
1 T chili garlic sauce – optional
1 T maesil
2 t mirin
2 t soy sauce
1-2 t gochugaru
0.25 t ground black pepper
Pinch of kosher salt
Finishing
2 eggs, boiled
250-300g (about 7 – 8 oz) somen noodles
100g (2 large handfuls) soybeans - optional
2 T toasted sesame seeds, crushed
1 cucumber, finely julienne
60g (1/8 lb) lettuce, torn into large pieces - optional
Recipe Know-how
1. In a medium mixing bowl, combine the sauce ingredients mixing well to combine.
Allow to sit for 5 minutes.
Continue to Step 2 while waiting.
Taste and adjust seasoning as desired.
Refrigerate until needed.
2. Bring a large pot of water to a boil.
Cook the eggs to your desired temperature.
Traditionally the eggs are hard boiled.
Remove from the water to a bowl of cold water and peel.
Reserve peeled eggs in the refrigerator until needed.
Return the water to a boil.
Add the noodles and soybean sprouts, cook according to the noodle package directions.
Drain and rinse under cold water.
Allow noodles to drain for 2 minutes, shaking them in the strainer periodically to remove extra water.
3. Place drained noodles into a large mixing bowl.
Add all of the sauce and using your hands, toss to coat the noodles well and mix through the sauce.
Place a bed of lettuce into large serving bowls.
Top with a portion of the mixed noodles, cucumber, sliced eggs, scallion greens and sesame seeds.
4. Serve mixing the ingredients all together before eating.