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Spicy mixed noodles

Bibim-guksu 비빔국수

Here is another quick and delicious recipe made with fermented kimchi: bibim-guksu, cold spicy noodles. It’s one of my favorites, so I make it often. If I don’t make these noodles for a while, I really have a craving for them.

This recipe is really quick to make. The first thing I do is boil some water in a large pot for the egg and noodles. Then I chop some kimchi and mix it together with the seasonings. Cooking noodles is the last step because they go soggy fast so after rinsing and draining the cooked noodles, I quickly mix them with the kimchi and seasonings by hand, and then serve and eat immediately.

All my Korean friends and my family love these noodles, they are always a big hit and a really good way to feed a lot of people quickly and simply (as long as they like spicy food). This recipe is for a single serving so you can easily multiply the ingredients to make a bigger batch. I made it with my reader Susanne in Rotterdam during my Gapshida tour in 2011 and we served 30 people!

Many of you make kimchi on a regular basis, so I hope you enjoy this recipe if you’ve never tried it before. You will love it!

Ingredients

For 1 serving

Directions

  1. Combine kimchi, kimchi brine, gochujang, sugar (if used), garlic, and sesame oil in a large bowl. Mix well with a spoon.
  2. Bring a pot of water to a boil and add the noodles. Stir them with a wooden spoon and cover. Cook for about 3 minutes 30 seconds. Only a minute into the cooking, it may start boiling over. Just stir the noodles and crack the lid.
  3. Taste a sample to see if the noodles are nicely cooked or not. The noodles should be chewy but without anything hard inside.
  4. Drain the noodles in a strainer and rinse them in cold running water until they are cold and no longer slippery. Drain well and add to the kimchi mixture.
  5. Mix everything well and transfer to a large bowl. Add the cucumber and the egg and sprinkle some sesame seeds over top. Serve right away.

bibimguksu and eomukguk

Kimchi bibim-guksu and Eomukguk (fishcake soup)

Posted on Saturday, January 28th, 2012 at 11:25 am. Last updated on April 6, 2022.
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50 Comments:

  1. Ethaninthekitchen Pittsburgh, PA joined 9/22 & has 3 comments
    Posted September 6th, 2022 at 8:57 pm | or create a profile.

    This recipe turned out perfectly! I just reduced the amount of gochujang by a little bit, since my better half isn’t as fond of spicy food as I am. Still tasted amazing! Thank you, Maangchi!


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  2. yama13 Chicago, United States of America joined 2/22 & has 2 comments
    Posted April 29th, 2022 at 7:33 pm | or create a profile.

    I made it! Replaced noodles with yam noodles and left out sugar to make it more diet friendly. I should have made this in summer (I probably will make it again in the future when it gets warmer out) but it was delicious even in spring. Very simple and quick and it tastes delicious! Thank you Maangchi ❤️


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  3. [email protected] Kocaeli/izmit/Türkiye joined 4/22 & has 1 comment
    Posted April 7th, 2022 at 3:34 pm | or create a profile.

    Merhaba ben Yasin kore yemekleriyle uğraşıyorum sizin tariflerini büyük hayranlıkla takipesiyorum

  4. susannevh rotterdam, the netherland joined 3/09 & has 22 comments
    Posted April 7th, 2022 at 10:40 am | or create a profile.

    Yeaahh, nice video. thanks for mentioning me. I will never forget this event.

  5. MichaelSpock United States joined 2/22 & has 2 comments
    Posted April 6th, 2022 at 11:13 pm | or create a profile.

    The picture made me think this was bibim-naengmyeon, which is one of my favorite recipes of yours, but this is definitely a lot easier.

  6. BlueFingers Missouri joined 9/18 & has 2 comments
    Posted March 11th, 2022 at 1:19 am | or create a profile.

    Wow, this was delicious and so easy! It’s my new favorite lunch.


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  7. mommycookMD Philippines joined 11/21 & has 1 comment
    Posted November 7th, 2021 at 2:13 am | or create a profile.

    I tried your recipe and slightly modified it by adding more ingredients. I had left over julienned cucumber and carrot as well as omelette from the kimbap I made. I just cut the omelette into strips, and all these went into the bibim guksu. It’s quite delicious! Thank you!


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  8. Nayko france joined 10/18 & has 34 comments
    Posted September 6th, 2021 at 6:19 am | or create a profile.

    I had a leftover oisobagi and a lot of juice, too much fermented to enjoy it as a banchan so I made bibimguksu with it, some julienned carrot, onion, some lettuce, one half-cooked egg sprinkled with sesame seeds and kimgaru. It was perfectly yummy

  9. MaangchiLove Montreal, Toronto joined 8/19 & has 47 comments
    Posted August 21st, 2021 at 5:38 pm | or create a profile.

    Maangchi, I made it for the first time! But I don’t know why mine is too hot :( maybe it’s the kimchi I bought Couldn’t finish it. Too hot


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  10. Tarasden Huatulco, Oaxaca, Mexico joined 12/19 & has 1 comment
    Posted March 4th, 2021 at 8:33 pm | or create a profile.

    Hi Maangchi! I have tried a couple of your recipes before and they have all been fantastic. I now live in Mazatlan, Mexico (from Canada) and it is difficult to find supplies here. I am also currently following the KETO diet which adds to the search. So, I’m trying this recipe tonight with bulgogi but using spaghetti squash in place of the noodles. I’ve substituted any sugars with Swerve brown sugar sweetener and Monk fruit sweetener. I didn’t have cucumber which my husband doesn’t like anyway and substituted with sliced red peppers. Well it all turned out really good. So good in fact it is now my favorite way to eat spaghetti squash. Definitely recommend for any of your followers who can’t eat regular noodles. Thank you so much for giving us these wonderful recipes!


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  11. freldici France joined 6/20 & has 33 comments
    Posted June 10th, 2020 at 6:21 am | or create a profile.

    Mummm !!! Faut aujourd’hui sans oeuf. Un régal! !!!!

  12. Myeonmyeon Argentina joined 10/17 & has 2 comments
    Posted May 28th, 2020 at 11:55 pm | or create a profile.

    I just had these noodles minus the cucumber (cause I didn’t have any) and the egg (cause I don’t eat eggs) but wow! It’s actually delicious for something so simple and easy to make. I used well fermented kimchi, at least two months old. And it’s really healthy too since there’s no frying involved, and you get all the nutrition from raw kimchi. Definitely a recipe to go back to

  13. jmass Montreal, Canada joined 5/19 & has 1 comment
    Posted May 28th, 2019 at 7:29 pm | or create a profile.

    This was sooooo delicious! Thank you Maangchi. It was a very humid day today, and this really hit the spot. You’re the best! :)


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  14. kasia houswife joined 1/12 & has 2 comments
    Posted November 27th, 2018 at 2:38 am | or create a profile.

    Hello ! I lived now in a very hot place ( Saudi Arabia) and this cold noodles are fantastic for a hot day!
    I don’t like hard boiled egg and I prepared fried tofu instead and went very delicious!
    Thank you Maangchi!
    And: my best friends here in KSA are Korean girls! They are like sisters for me!

  15. Alastair UK joined 2/17 & has 1 comment
    Posted February 25th, 2017 at 2:27 pm | or create a profile.

    I didn’t fancy it cold, so I heated up the sauce, to pour over hot freshly cooked noodles then added the eggs and cucumber on top, both cold cold. Delicious!

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