When there seems to be nothing in the fridge, bibim guksu made with kimchi comes in handy for a quick meal. Well-fermented kimchi is truly all you need for this humble dish. But, you can add other vegetables such as cucumber, carrot, red cabbage or lettuce, if available. I added some perilla leaves (kkaennip) in this recipe. In no time, these spicy, sweet and tangy noodles will be ready for your table.

2 servings 

Ingredients:

● 2 servings somyeon noodles (about 250 grams)

● 1 cup thinly sliced kimchi (fully fermented)

● 1/4 cup juice from kimchi 
(use a little more soy sauce and vinegar if unavailable)

● 1 tablespoon Korean red chili pepper paste, gochujang (adjust to taste)

● 1 tablespoon soy sauce

● 1 tablespoon corn syrup
(use honey or more sugar if unavailable)

● 1 tablespoon sugar

● 2 tablespoons rice or apple vinegar

● 1 tablespoon sesame oil

● 1 tablespoon sesame seeds

Optional garnish:

● 4 perilla leaves, kkaennip, thinly sliced


Bring a medium pot of water to a boil while preparing the other ingredients.

Thinly slice the kimchi, and place it in a medium-size bowl. Add the remaining ingredients and mix well.

Add the noodles to the pot of boiling water. Cook the noodles according to the package instructions (3―4 minutes). Drain quickly, and shock in cold water to stop cooking. Drain and rinse in cold water again. Drain well.

Combine the noodles with the kimchi sauce, and toss everything until the noodles are evenly coated with the sauce. Taste and adjust the seasoning to taste. Garnish with the optional perilla leaves. 

By Ro Hyo-sun

For more recipes, visit www.koreanbapsang.com.