Bibim Kimchi Noodles
Bibim Kimchi Noodles
Ingredients
For the Noodles and Vegetables
- 1 package Korean wheat noodles, (5 oz)
- 1 cup kimchi, chopped
- 1/2 cup cucumber, julienned
- 1/2 cup carrot, julienned
- 1/4 cup scallions, chopped
- 1/4 cup red cabbage, shredded
For the Sauce
- 3 tablespoons gochujang
- 1 tablespoon gochugaru
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon sesame seeds
For the Garnish
- 1/2 nori sheet, shredded
- 1/2 hard-boiled egg
Instructions
- 1
Prepare the vegetables: Chop 1 cup of kimchi. Julienne 1/2 cup of cucumber and 1/2 cup of carrot. Chop 1/4 cup of scallions. Shred 1/4 cup of red cabbage. Place all prepared vegetables into a large mixing bowl.
⏱️ 10 min
- 2
Make the sauce: In a small bowl, combine the sauce ingredients: 3 tablespoons gochujang, 1 tablespoon gochugaru, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sugar, 1 tablespoon sesame oil, 1 teaspoon minced garlic, and 1 teaspoon sesame seeds. Mix the sauce thoroughly until well combined. Add the mixed sauce to the large bowl with the prepared vegetables.
⏱️ 5 min
- 3
Cook the noodles: Bring a pot of water to a rolling boil. Add 1 package (5 oz) of Korean wheat noodles (somyun) to the boiling water. Cook the noodles for 3 minutes. Immediately drain the cooked noodles and rinse them under cold water for 1 minute to cool them down. Ensure they are well-drained.
⏱️ 5 min•🌡️ 212
- 4
Assemble the dish: Add the cold, drained noodles to the bowl with the vegetables and sauce. Mix everything together thoroughly until the noodles and vegetables are evenly coated with the sauce.
⏱️ 3 min
- 5
Serve and garnish: Transfer the bibim kimchi noodles to a serving bowl. Garnish with 1/2 shredded nori sheet and 1/2 hard-boiled egg. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Bibim Kimchi Noodles
For the Noodles and Vegetables
- 1 package Korean wheat noodles, (5 oz)
- 1 cup kimchi, chopped
- 1/2 cup cucumber, julienned
- 1/2 cup carrot, julienned
- 1/4 cup scallions, chopped
- 1/4 cup red cabbage, shredded
For the Sauce
- 3 tablespoons gochujang
- 1 tablespoon gochugaru
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon sesame seeds
For the Garnish
- 1/2 nori sheet, shredded
- 1/2 hard-boiled egg
Instructions
- 1
Prepare the vegetables: Chop 1 cup of kimchi. Julienne 1/2 cup of cucumber and 1/2 cup of carrot. Chop 1/4 cup of scallions. Shred 1/4 cup of red cabbage. Place all prepared vegetables into a large mixing bowl.
⏱️ 10 min - 2
Make the sauce: In a small bowl, combine the sauce ingredients: 3 tablespoons gochujang, 1 tablespoon gochugaru, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sugar, 1 tablespoon sesame oil, 1 teaspoon minced garlic, and 1 teaspoon sesame seeds. Mix the sauce thoroughly until well combined. Add the mixed sauce to the large bowl with the prepared vegetables.
⏱️ 5 min - 3
Cook the noodles: Bring a pot of water to a rolling boil. Add 1 package (5 oz) of Korean wheat noodles (somyun) to the boiling water. Cook the noodles for 3 minutes. Immediately drain the cooked noodles and rinse them under cold water for 1 minute to cool them down. Ensure they are well-drained.
⏱️ 5 min•🌡️ 212 - 4
Assemble the dish: Add the cold, drained noodles to the bowl with the vegetables and sauce. Mix everything together thoroughly until the noodles and vegetables are evenly coated with the sauce.
⏱️ 3 min - 5
Serve and garnish: Transfer the bibim kimchi noodles to a serving bowl. Garnish with 1/2 shredded nori sheet and 1/2 hard-boiled egg. Serve immediately.
⏱️ 2 min