Easy 10-min. Bibim Guksu
Korean Kimchi Bibim Guksu. Spring chewy cold noodles mixed in a spicy, tangy and sweet sauce topped with egg and refreshing cucumbers! Perfect for a quick dinner or lunch as it only takes 10 minutes to make!
- Prep time
- 3 min
- Cook time
- 7 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3.52 oz Korean wheat noodles (aka Somyeon) (extra thin round kind)
- 1/4 cup cucumber (sliced into matchsticks)
- 1 egg
- 1/4 cup kimchi ((well fermented kind))
- 2 tbsp regular soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp gochujang
- 1 tbsp white granulated sugar (or sub with honey)
- 1 clove garlic (minced)
- 1/2 tsp sesame seeds
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
Add strained noodles to your sauce and mix well with clean hands. Transfer to serving bowl. Top off with sliced cucumbers and egg. Enjoy!