Quick Kimchi Noodles

I’m a huge fan of noodle dishes and particularly love Korean cuisine, so when I heard about Kimchi Bibim-Guksu, which consists of noodles tossed with a sweet and spicy kimchi sauce, I just couldn’t resist giving it a try, and I’m glad I did!

After checking how Koreans make this dish in the most authentic way, I decided to give it a try. First, I was surprised by how quickly it came together – it’s as simple as cooking the noodles, stirring the sauce ingredients in a small bowl, and tossing everything together.

Then, after taking a bite, I instantly fell in love with this dish. It’s SUPER REFRESHING, with each bite packing a beautiful balance of sweet, spicy, salty, and tangy flavors. Plus, the kimchi adds an interesting layer of texture by bringing crispiness and juiciness.

While the dish’s original name may sound like Son Goku’s worst enemy, I can assure you that you will want to make it over and over again, especially during the warmer season.

⭐️ Why You Will Love It

Fresh, tangy, and spicy.

My kimchi Bibim Guksu certainly doesn’t lack flavor. It’s umami-packed and spicy with a subtle toasted, nutty aroma that comes from a generous drizzle of toasted sesame oil.

While this cold noodle dish could be considered an appetizer or a salad, I personally think of it as a main dish. It’s a dish that is satisfying yet feels light and refreshing. On top of that, it’s a healthy choice as it packs crispy bites of juicy kimchi, which is known to be a superfood thanks to its probiotic bacteria.

These kimchi noodles are so delicious that I’m sure even non-vegans will enjoy this dish to the fullest.

Based on authentic Korean recipes.

My recipe is based on authentic Korean recipes, with the exception of the boiled eggs that I omitted to keep this recipe plant-based.

Ready before the start of your favorite K-drama.

This cold noodle salad is ready in just 10 minutes, from start to finish. If you know how to cook noodles, you will have zero trouble making this recipe! It does require a couple of ingredients that you may not have on hand if you are not regularly cooking Asian dishes, but those are very easy to find in Asian supermarkets or can be ordered online.

🌶 Ingredient Notes

Here are the ingredients that you will need:

Kimchi

I can only recommend using homemade kimchi if you want an unmatched flavor. We recently tried this recipe with store-bought kimchi (from the brand Wang) and were quite disappointed by how it tasted compared to using our homemade kimchi. The quality of your kimchi will play a big role in the final taste of the sauce so make sure you use a high-quality one.

If you are using store-bought kimchi, check the ingredients to ensure it is vegan. Many brands can contain anchovies and/or fish sauce. The brand Bibigo, for example, offers two different versions: a traditional one that contains anchovy sauce, and a vegan one that is entirely plant-based.

Noodles

While this dish is often prepared with wheat noodles (Somyeon), I used flat rice noodles here because that’s what I had on hand, and I personally love rice noodles! That’s where my recipe differs slightly from the authentic ones, although I have seen Koreans use rice noodles as well to make this dish.

I also tried this recipe using my homemade ramen noodles, and it tasted fantastic as well, so feel free to use whatever noodles you have.

Soy sauce

A splash of soy sauce adds extra saltiness and umami. I like to use Japanese soy sauce such as Kikkoman, but feel free to use tamari or coconut aminos.

Gochujang

Gochujang is a Korean fermented chili paste made from fermented soybeans, rice paste, and red chili powder. It is salty and quite spicy with just a hint of sweetness. It’s basically the spicy cousin of miso. You can find it online or in most Asian grocery stores.

Since Gochujang is quite spicy, I recommend starting with only half of the amount, tasting it, and adding more to your liking. The level of spiciness will also depend on your kimchi. I personally like to use 1 tablespoon of Gochujang for a mild spiciness.

Sugar

Sugar helps balance the sauce’s spiciness. I have tried this recipe with coconut sugar, white sugar, and maple syrup and have had great results each time.

Rice vinegar

To add tanginess and freshness. Usually, white rice vinegar is used but you can use regular white vinegar too.

Sesame oil

Toasted sesame oil adds a nutty aroma to the sauce. Since this dish doesn’t contain any other fat, sesame oil is essential for creating a richer mouthfeel.

My brand recommendations: I like to use sesame oil from Ottogi or La Tourangelle. Both are made from toasted sesame seeds, which gives the oil a fragrant and nutty flavor.

Cucumber and green onions

I use both of these for topping and adding an extra layer of texture. You can either cut the cucumber into thin slices or julienne it.

🥣 How to Make It

1. Cook the noodles

1. Boil the water. Start by bringing a large pot of salted water to a boil.
2. Cook the noodles. Once boiling, add the noodles and cook according to the package instructions (usually 3-5 minutes).
3. Drain. Once the noodles are tender, drain and rinse them under cold water to stop the cooking and cool the noodles. Divide the noodles between two serving bowls or plates.

2. Make the sauce

While the noodles are cooking, you can prepare the delightful sauce:

1. Stir together all of the ingredients. In a small bowl, whisk together the kimchi juice, soy sauce, sugar, white vinegar, gochujang, and toasted sesame oil.
2. Chop and add the kimchi. Roughly chop the kimchi into 1/2-inch slices and add it to the sauce. Stir to combine. At this point, you can taste the sauce and adjust the seasoning to taste.

3. Assemble

Finally, once the noodles are cooked and the sauce is ready, it’s time to assemble!

1. Top the noodles with the sauce. Divide the sauce between the two serving bowls and arrange it on top of the noodles.
2. Toss. Next, toss well to coat the noodles with the sauce. The noodles will be very juicy, that is normal!
3. Garnish. Before serving, garnish each bowl with sliced cucumber, chopped scallions, and a sprinkle of sesame seeds.

Regarding the sesame seeds: You can either use them whole or grind them slightly in a small blender to create a coarse powder.

🌿 Variations

What I love about this noodle dish, on top of its simplicity, is that it’s easy to customize it. You can play with the aromatics, add more vegetables, switch up the type of noodles, and more! Here are a few ideas on how to customize it:

• Add extra veggies: Incorporate shredded carrots, edamame, sliced tomatoes, red onions, etc.
• Make it citrusy: Add 1/2 teaspoon of grated fresh ginger for extra spiciness. Alternatively, you can also add some lime zest to give the salad a boost of freshness.
• Add nuts: Top with roasted peanuts for another layer of crunch.
• Garnish with seaweed: You can also thinly slice a sheet of nori and add it on top of the noodles.

I hope you will love this delicious Korean-inspired dish. It’s super fresh, plant-based, and SO easy to make! If you are craving noodles that are rich in flavor and require very little time, you are going to love this recipe!

🥬 More Kimchi Recipes

Homemade Vegan Kimchi

Vegan Kimchi Noodle Soup

Vegan Kimchi Dumplings (Mandu)

Tofu Kimchi Stew

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