Korean Kimchi Bibim Guksu (2024)

What is Bibim Guksu?

Bibim Guksu is a chilled, spicy Korean noodle dish that features chewy somyeon noodles mixed with a nutty tasting kimchi gochujang sauce. Then topped off with fresh cucumbers and a boiled egg.

These popular noodles come from Korea and in Korean, "Bibim" means "mixed" and "guksu" means "noodles". Koreans usually enjoy this simple dish during the hot summer months to cool the body down.

In a mixing bowl, add your kimchi and begin cutting into smaller pieces with clean kitchen scissors. Next add all Sauce ingredients (as listed above) and mix well.

Bring a small pot of water to boil. Lower the egg into the boiling water and cook for 7 minutes over high heat, uncovered. Set a timer. If you like your eggs hardboiled, boil for 10 minutes.

Then submerge cooked egg into an ice bath until cooled down.

Crack and peel egg. Slice it into half and set aside.

Boil and Rinse Noodles

Meanwhile, in a medium large pot filled halfway with water, bring it to boil. Add noodles and cook for 2-3 minutes until chewy. *Make sure to taste for desired consistency.

Strain the noodles and rinse them under cold water until noodles are cold. Rub the noodles to remove excess starch. Then give them a shake in the strainer to remove any excess water.

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Mix Noodles with Sauce & Add Toppings

Add strained noodles to your sauce and mix well with clean hands.

Transfer noodles to serving bowl and top off with sliced cucumbers and egg. Enjoy!

Where can I find these Korean Noodles?

Korean Wheat Noodles or "Somyeon" in Korean can be found at any Korean or select Asian grocers. Look for the ones that are very thin and round.

Do you have a non-spicy version of this dish?

Yes, please click here for my Soy Sauce Bibim Guksu aka Ganjang Bibim Guksu.

• 3.52 oz Korean wheat noodles (aka Somyeon) extra thin round kind
• ¼ cup cucumber sliced into matchsticks
• 1 egg

Sauce:

• ¼ cup kimchi (well fermented kind)
• 2 tablespoon regular soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon gochujang
• 1 tablespoon white granulated sugar or sub with honey
• 1 clove garlic minced
• ½ teaspoon sesame seeds

• In a mixing bowl, add your kimchi and begin cutting into smaller pieces with clean kitchen scissors. Next add all Sauce ingredients as listed above and mix well.

• Bring a small pot of water to boil. Lower the egg into the boiling water and cook for 7 minutes over high heat, uncovered. Set a timer. If you like your eggs hardboiled, boil for 10 minutes. Then submerge the cooked egg into an ice bath. Crack and peel egg. Slice it into half and set aside.

• Meanwhile, in a medium large pot filled half way with water, bring it to boil. Add noodles and cook for 2-3 minutes until chewy. *Make sure to taste for desired consistency. Strain the noodles and rinse them under cold water until noodles are cold. Then give them a shake in the strainer to remove any excess water.

• Add strained noodles to your sauce and mix well with clean hands. Transfer to serving bowl. Top off with sliced cucumbers and egg. Enjoy!