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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48 Comments:

  1. Wajdona7 Boston joined 7/16 & has 1 comment
    Posted July 25th, 2016 at 2:05 pm | or create a profile.

    Can we prepare bibim gumsu the night before for lunch ?

    • beckaivans joined 10/15 & has 21 comments
      Posted December 11th, 2016 at 1:23 pm | or create a profile.

      I wouldn’t recommend it. The noodles don’t keep well. They get a weird, almost soggy, texture. If you want something similar, use western angel hair noodles instead. Not the same but they keep well. Or just boil the noodles at lunch time if that is convenient

  2. aradia joined 7/15 & has 1 comment
    Posted July 7th, 2015 at 6:58 am | or create a profile.

    Hi Maangcho! My storebought kimchi does not have enough liquid so in order to make the sauce, should i just add some water? What should I do to make it flavourful?

  3. jacque maurice joined 5/15 & has 6 comments
    Posted May 18th, 2015 at 2:13 pm | or create a profile.

    This recipe was so wonderful I could not wait to make it. I only had wide rice noodles though. I will make sure next time I have thin on hand . I am vegan so I veganize many of your recipes. Thank you so much.


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  4. sydneysarah joined 4/15 & has 1 comment
    Posted April 30th, 2015 at 7:32 am | or create a profile.

    Hi Maangchi,

    I wanted to say thank you for your delicious recipes. I have been watching your videos for months and tonight I made bibimguksu with bulgogi as well and it was absolutely delicious. It was my first attempt at Korean cooking and I will do much more!

    Next time I will make it for 10 people :D

    Thanks a bunch!
    Sarah from Sydney


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  5. nunung jakarta joined 3/15 & has 1 comment
    Posted March 13th, 2015 at 7:53 am | or create a profile.

    i tried this noodle, mmm yummmrr spicccy, delicioussss

  6. mshary Singapore joined 11/12 & has 1 comment
    Posted November 26th, 2012 at 9:02 am | or create a profile.

    Hi there, i would like to try this recipe but just realised that there are different types of vinegar in the supermarket. May i know what kind of vinegar should i use? artificial vinegar? apple cide vinegar ? or any other types?

  7. Nicole4ever Las Vegas, Nevada joined 2/11 & has 11 comments
    Posted September 8th, 2012 at 2:19 pm | or create a profile.

    Loved this dish. I wanted to make it again but ran out of noodles so I used spaghetti noodles. It was still good, just diferent. Is there any way to make them a little less spicy for my kids?

    • Maangchi New York City joined 8/08 & has 12,047 comments
      Posted September 9th, 2012 at 9:49 am | or create a profile.

      Spaghetti noodles worked well? good!
      “Is there any way to make them a little less spicy for my kids? Use less hot pepper paste then.

    • SunnyK Fenwick, Ontario joined 7/14 & has 3 comments
      Posted July 15th, 2014 at 6:59 pm | or create a profile.

      They sell less spicy pepper paste in the Korean market. I didn’t know this myself, even though I’m Korean, but a couple of months ago my sister bought it by accident, we couldn’t figure out why it was so mild until I read the container.

    • Nay Texas, USA joined 5/17 & has 1 comment
      Posted May 29th, 2017 at 4:53 pm | or create a profile.

      At my local Asian market, no one can read Korean and I do not know if they sell a mildly hot pepper paste as they only carry a couple of brands and I do not think it sells well. I just buy the same familiar tub every time and I dilute it a little bit with water or agave nectar. My kids are especially big fans of dubu-jorim as well as this recipe. I know this post is old but I thought I may comment for future parents who are trying to encourage their kids to eat more Korean cooking as well. Now that I have served up a few sweetened dishes with red pepper paste I have found I do not have to dilute it as much because my kids are adjusting to it.

  8. janicedale Australia joined 2/12 & has 16 comments
    Posted March 10th, 2012 at 6:36 am | or create a profile.

    All type of pasta will do?? i love spicy food. I love pasta and I want to try your spicy noodles. It seems that it is very easy to prepare. I’m gonna buy ingredients so that I can make spicy mixed noodles.=)

  9. chef Benedict Manila, Philippines joined 11/11 & has 45 comments
    Posted February 25th, 2012 at 7:03 am | or create a profile.

    kimchi noodles wow! kimchi sauce on a noodles! how about using it with soba noodles what will it came out?

  10. Yodamom Texas Gulf Coast joined 4/11 & has 3 comments
    Posted February 22nd, 2012 at 6:43 pm | or create a profile.

    I love it, so good ! I made it for my family for dinner. We are all so happy. I used Buckwheat noodles, it’s what was in the pantry.
    Thanks !

  11. Kajagoogoo joined 4/09 & has 3 comments
    Posted February 21st, 2012 at 10:17 pm | or create a profile.

    I just made this with fettuccine because that’s all I had. I know it was so wrong but it tasted so right. :)

  12. bearycool Singapore joined 1/11 & has 2 comments
    Posted February 8th, 2012 at 10:04 pm | or create a profile.

    I tried on this recipe, its really easy but instead of somyeon which i didnt stock up, i tried the sauce with buckwheat noodles. It was really yummy!!! I am sure this dish will be all time fav in my future pot luck menu!!

  13. inanobot Vietnam joined 2/12 & has 4 comments
    Posted February 2nd, 2012 at 5:13 am | or create a profile.

    This recipe is good, but I dont understand the noodles, are they made from normal rice or sticky rice?

  14. susannevh rotterdam, the netherland joined 3/09 & has 22 comments
    Posted January 29th, 2012 at 6:50 am | or create a profile.

    Ye Ye, My dish was soo delicious. We’ll translate this new time favorite soon..www.koreaanskoken.com

  15. FaylinaMeir Omaha,Ne joined 2/11 & has 3 comments
    Posted January 28th, 2012 at 8:31 pm | or create a profile.

    Literally right after you posted this video on youtube, I went to my kitchen and started boiling some eggs and mixing the sauce. It was so ironic that as I was thinking about what I’d make for dinner, I saw your new video. It worked out awesome because I made way too much kimchi last time, and its getting really sour. However, this recipe is PERFECT for that problem! =D I added photo to flickr but dunno if I did it right. I used soba noodles (buckwheat noodles) to make this, and honestly, one of the best things in awhile. My husband gave it a 9/10 rating, which is awesome coming from him. Another plus – my nose is no longer stuffy!

    http://www.flickr.com/photos/[email protected]/6779172627/in/photostream/lightbox/

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