Vegan Kimchi Bibim Guksu 김치비빔국수 (Spicy Cold Kimchi Noodles)

vegan kimchi bibim guksu

Vegan Kimchi Bibim Guksu is a cold and spicy Korean noodle dish, the perfect quick meal when the weather is too hot and you can’t be bothered to cook anything else.

Kimchi bibim guksu has been my go-to lunch these days! This cold and spicy noodle dish is really light, refreshing and takes no more than 10 minutes to make.

Traditionally, kimchi bibim guksu is already a vegetarian dish, served with a half-boiled egg. For a plant-based source of protein, I decided to add enoki mushrooms while cooking the somyeon noodles. It’s not traditional, but it blends in nicely with the noodles (you can’t tell it’s in there) and makes it more filling.

What noodles to use

You should use somyeon (also called somen in Japanese) noodles, which are thin wheat flour noodles. If you can’t get them, substitute for another Asian thin noodle or spaghetti.

Notes

  • I often eyeball the amount of ingredients for the sauce. Feel free to adjust the ratios to your liking!
  • Shocking the hot noodles by running in cold water or dumping into an ice bath is a crucial step to prevent overcooked soggy noodles. It’s also what makes this a cold noodle dish 🙂
vegan kimchi bibim guksu (spicy cold kimchi noodles)

You can use my Vegan Kimchi in this recipe!

If you made this recipe, do leave a comment and rating below because I love hearing your feedback. Make sure to tag me on Instagram @eatwkriss so that I can see your recreations!

vegan kimchi bibim guksu

Vegan Kimchi Bibim Guksu 김치비빔국수 (Spicy Cold Kimchi Noodles)

Kristin Tan
Vegan Kimchi Bibim Guksu is a cold and spicy Korean noodle dish, the perfect quick meal when the weather is too hot and you can't be bothered to cook anything else.
Prep Time 5 mins
Cook Time 3 mins
Course Main Course
Cuisine Asian, Korean
Servings 3 people

Ingredients
  

  • 180 g somyeon noodles
  • 100 g enoki mushrooms
  • 150 g kimchi
  • 80 g cucumber cut into matchsticks

Sauce

  • 2 tbsp gochujang (Korean chili paste)
  • tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • ½ tbsp gochugaru (Korean red chili flakes)
  • ½ tbsp sugar
  • 1 tbsp toasted sesame seeds

Instructions
 

  • Bring a pot of water to boil. Cook somyeon noodles according to the package instructions. Add in enoki mushrooms during the last minute. Drain the water and quickly rinse the noodles under cold water to prevent it from overcooking.
  • In a large bowl, combine all the ingredients for the sauce. Add in the cooled noodles and mushrooms, mixing well until everything is coated in the sauce.
  • Place a portion of noodles into a serving bowl. Top with cucumber slices and toasted sesame seeds.

Notes

  • I often eyeball the amount of ingredients for the sauce. Feel free to adjust the ratios to your liking! 
  • Shocking the hot noodles by running in cold water or dumping into an ice bath is a crucial step to prevent overcooked soggy noodles. It’s also what makes this a cold noodle dish 🙂
This recipe is adapted from My Korean Kitchen.
Keyword kimchi, noodles, spicy
Tried this recipe?Let us know how it was!

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