Kimchi bibimguksu are thin cold wheat noodles with a yummy kimchi sauce topped with cucumber and boiled egg. So good! We had these kimchi noodles with some dumplings from Trader Joe’s for an easy dinner (they have a new mochi mushroom one that is so good!).
Somen or somyeon noodlesare thin wheat noodles used in Japan and Korea. I happened to have some fresh from my last trip to a Korean market so I used those. One day I want to post all the Asian noodles I’ve come across and dissect them because they are all so different. I think this would be a pretty big project! One day…
Sesame seeds are so much better freshly toasted. I buy untoasted and then toast them, but even if they come toasted, a fresh toast in a pan is always a good idea. My trick these days for not burning them (I don’t know how many times I’ve had to throw out a pan of sesame seeds) is to set the pan over mediumish heat and set the oven timer on 1 minute. I shake the pan after each minute goes off and it only takes a few times.
Recipe adapted from Messy Witchen.
1 tablespoon + 1 teaspoon sesame seeds
1/2 cup kimchi chopped
1/6-1/3 cup kimchi juice (I could only get 1/6 cup out of the jar)
1 clove garlic minced
1 teaspoon sugar
1 teaspoon gochujang (Korean hot pepper paste)
2 teaspoons sesame oil
2 teaspoons rice vinegar
2 servings fresh or dried somen/somyeon noodles
1 small cucumber cut into matchsticks
- Boil the egg, cool, peel and cut into fourths.
- Toast the sesame seeds.
- Mix together the kimchi, as much kimchi juice as you can get up to 1/3 cup, garlic, sugar, gochujang, sesame oil, vinegar and most of the toasted sesame seeds (save some for a garnish).
- Boil the noodles according to the package directions. Drain and rinse well with cold water until the noodles are cool.
- Take noodles, top with the kimchi sauce, then cucumber, then egg and a sprinkle of sesame seeds.