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  • Writer's pictureHelen ModernPepper

Spicy Mixed Noodles (Bibimguksu 김치비빔국수) Kimchi Noodles Recipe + Mukbang 비비바락 국수 양념장 초간단 (キムチ麺)

Updated: Jan 14

If you love Kimchi, you'll LOVE this Cold Kimchi Noodle dish (Bibimguksu 비빔국수: "bee beam guk su"). This noodle dish is a commonly made in many households, using perfectly fermented kimchi. It is a perfect combination of that spicy, garlicky, salty, vinegary, and juicy taste of kimchi with silky, thin somen (소면: "soh myeon") noodles (like Angel Hair Italian Pasta). And this is SUPER EASY to make! My recipe also includes a special upgrade of adding a refreshing Cold Cucumber Soup broth. So that you can slurp and drink up the Kimchi-Gochujang broth with the somen noodles.

🌱Vegan Friends, make this Kimchi Noodle dish without the hard-boiled egg.

Below you will find the following information:

- Other suggested Modern Pepper video recipes

- Ingredient List

- links for ingredients and suggested kitchen gadgets for today's recipe

- Recipe instructions

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Please take a photo of your Cold Kimchi Noodles when you make them, posted it on your social media, and TAG @ModernPepper. I would love to see your Bibimguksu 비빔국수 creation!

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Thanks for watching!


🌱Vegan Kimchi Recipe


How To FERMENT, PRESERVE & PROPERLY STORE Your Store-Bought Kimchi (Tongbaechu-Kimchi 통배추김치)

Cold Cucumber Soup + Soba Noodles (Oi NaengGuk 오이냉국) VEGAN/KETO Soup Recipe | KOREAN Cucumber Salad

Korean Ramen TOP Instant Noodles Review, Recipe + Mukbang Non-Spicy & Spicy KIMCHI SHIN Ramen

Cheese TteokBokki | Spicy Cheese Rice Cake Recipe + Mukbang/Eating Show - 치즈떡뽁이 Korean Fusion


(Serving Size: 1 Adult)

1 Serving Size Somen Noodles (소면 "soh myeon")

Kimchi Gochujang Sauce

1 Cup Chopped Kimchi

1/4 Cup Kimchi Juice

1 Tbsp Gochujang

1 Tbsp Green Onion/Scallion (finely minced green part only)

1/2 Tbsp Honey

1/2 Tbsp Brown Rice Vinegar

1/2 Tsp Sesame Oil

Optional: 2 Pinches Beef Dashida/Korean Beef Bouillion/쇠고기 다시다

Click To View Beef Dashida:


Julienned Cucumber (approximately 3 slices)

Julienned Lettuce (approximately 2 leaves - any lettuce will suffice)

Sprinkle of toasted sesame seeds (less than 1/4 Tsp)

1/2 Hard-Boiled Egg

4 to 6 Strips of toasted seaweed

Optional Upgrade

1/2 Cup Cold Cucumber Broth

AMAZON.COM Ingredients & Recommended Kitchen Gadgets For Cold Kimchi Noodles Bibimguksu 비빔국수)

(CLICK on the links below to view the item, NOT the pictures!)

Chung Jung One Sunchang Hot Pepper Paste Gold (Gochujang)

Hime Dried Somen Noodles, 28.21-Ounce

Jayone Somen Noodles, 3 Pound

100% Pure Raw & Unfiltered Honey - Kosher Certified

Clean Ones 513017 500 Count Disposable Poly Gloves

Mixing Bowls: Duralex Made In France Lys Stackable 10-Piece Bowl SetCLICK HERE:

All-Clad 4203 Stainless Steel Tri-Ply Bonded Dishwasher Safe Sauce Pan with Lid / Cookware, 3-Quart, Silver

Wusthof Classic 8-Inch Chef's Knife

Wüsthof Twelve Piece Block Set

Wusthof Classic 7-piece Slim Knife Block Set


Kimchi Gochujang Sauce

Combine the ingredients in a large mixing bowl and set aside. Optional: Adding 2 Pinches Beef Dashida (Korean Beef Bouillion: 쇠고기 다시다) will make the sauce taste better. This is a tip that I learned from one of the kitchen staff ladies/ahjunma at my aunt's restaurant in Korea. Click to view Beef Dashida:

TIP: Prepare all the garnishes before cooking the noodles.

Hard-Boiled Egg

In a small pot, fill with enough water so the egg is fully submerged underwater. Cover with lid and cook on high heat for 5 to 7 minutes. Let the egg rest in a bowl with ice water for 10 minutes. Lightly tap the shell to crack it. Remove the shell and cut the egg in half.

Cooking The Somen Noodles

It is absolutely critical that you cook the noodles right before you are ready to serve. Consuming the noodles within five minutes of cooking is ideal, as you want to enjoy the noodles when it is moist, silky, and soft, not bloated and sticky.

In a medium-size pot, fill with 2/3 water. Once the water is boiling, add the somen noodles. The stove heat remains at high/medium-high. Now, you must stand over the pot and watch the noodles. There will be bubbles and it will rise to the top. Once the bubbles rise to the edge of the brim, lower the heat until the bubbles subside, then quickly turn back the heat to high/medium-high (repeat the process). Depending on your stove heat power, the noodles should be ready in 2 to 3 minutes. Take one noodle and dunk it in cold water, and have a taste. The noodle should taste slightly chewy and soft, but not mushy.

Quickly, pour the noodles from the pot to a strainer. Immediately, run cold tap water to cool down the noodles for 5 to 10 seconds. Then pick up a handful of the noodles in between your hands, under running cold water, and gently rub between your palms to rinse off the excess starch, while you are also cooling down the noodles. Repeat the process until all the noodles are cooled down. Shake off the excess water by tossing the noodles in the colander. This entire washing process should take no more than 60 seconds.

Dressing The Noodles

Then quickly add the noodles to the mixing bowl with the Kimchi Gochujang sauce. Gently toss the noodles with your hand (ideal to wear disposable kitchen glove to protect your hand) for about 20 seconds. Plate the noodle in a serving bowl, creating a small mountain of noodles. Add the kimchi and the sauce on top of the noodle. Garnish with julienned lettuce and cucumber, egg, sesame seeds, and toasted sesame seeds. I highly recommend adding about 1/2 cup of the Cold Cucumber Soup to the bottom of the bowl. Now, your Cold Kimchi Noodles are ready! Get messy, move the noodles around the bowl, and get ready to slurp and drink the delicious Kimchi Gochujang broth...YUM! Bon appetit:-)

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