Bibimmyeon

5 from 3 votes

Kimchi Bibimmyeon, or Korean Cold Spicy Noodles, is your answer to a blistering hot summer day! Chewy noodles are coated in a spicy, savory, and tangy red sauce that's simple to prepare. This refreshing Korean dish is perfect for when you need dinner on the table in just 15 minutes!

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 560

Author Jessica Kwon

Ingredients

200 grams somyeon (thin wheat noodles) about 7 oz
1-2 cloves garlic minced
2 tablespoon kimchi brine
½ tablespoon white granulated sugar
2 teaspoon low sodium soy sauce
1 tablespoon rice wine vinegar
½ tablespoon gochugaru Korean chili flakes
2 tablespoon gochujang Korean chili paste
1 tablespoon sesame seeds
1 tablespoon toasted sesame oil
Salt and pepper to taste

Toppings

2 hard boiled eggs halved
1 small cucumber thinly sliced
¼ cup kimchi finely diced
Sesame seeds

US Customary - Metric

Instructions

Bring a large pot of salted water to a boil. Cook noodles according to package instructions. Drain and rinse thoroughly with cold water for 30-60 seconds, then let cool completely. Option to add ice cubes for colder noodles (make sure to remove before mixing with sauce)
While the noodles are cooking, combine garlic, kimchi brine, sugar, soy sauce, vinegar, gochugaru, gochujang, sesame seeds, sesame oil, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl. Whisk together and season to taste.
Add noodles to sauce and mix until evenly coated. Divide between two bowls, then top with kimchi, hard boiled egg, cucumber, and sesame seeds.

Notes

Use food-grade plastic gloves to gently mix the sauce into the myeon. Your hands will mix in the sauce more thoroughly and prevent breakage.
To plate it like the restaurant's, use your hands to pull out a large portion of noodles, transfer it into the bowl, and twirl the bowl while setting it down to create a swirled, mountain-high pile.
To make a less spicy bibimmyeon, use the mild versions of gochugaru and gochujang. Also halve the gochugaru and adjust as needed. If it's still too spicy after mixing with the noodles, you can dilute the spice with broth and a splash more vinegar.
To make this gluten-free, use rice noodles, gluten free ramen, or any alternative spaghetti. Replace the soy sauce with tamari or coconut aminos and use a gluten-free gochujang. Also double-check the ingredients in your kimchi.
To make this vegetarian, make sure the kimchi doesn't use any seafood ingredients.
Substitutions:
- If you can't find somyeon noodles, try soba (buckwheat), egg, ramen, or rice noodles in its place. Honestly, any type of thin noodles would work in this recipe.
- Feel free to replace the white sugar with brown sugar, honey, or oligo syrup.
- Rice wine vinegar can be substituted with apple cider vinegar or mirin for a slightly sweeter taste.

Nutrition