Kimchi Bibim Guksu Recipe & Video

Hi guys!

Today I will share my childhood favorite snack after school!

My parents were both working parents and us 3 daughters had to figure out every day what to eat before dinner.

You know, as a teenager I was always hungry, so have to eat something between lunch and dinner!

By the way, Korea doesn’t have law like in U.S about kids can’t being by themselves… lol!

Anyways,

my parents will come home late late night, after their restaurant is closed. Most the time it was around 10 – 11 pm.

They always brought us something to eat, I think most of the nights we ate Korean bbq.

Just very simple and homestyle which is…

Place newspapers on the floor (don’t even bother to do it on the dinner table, it’s more fun!) then place portable gas stove in the middle. Then start arrange the meat my parents brought (They had Korean bbq restaurant and my father is an organic farmer and butcher.).

Side dishes and sauces can’t be simpler than gochujang, Gireumjang (Salt+pepper+sesame oil), kimchi, lettuce and rice.

That’s it.

Korean BBQ in Korea is not that complicated. lol!

Anyways…

I was talking about the snack before the late dinner.

So, as a teenager I didn’t know a lot of things to cook and this Kimchi Bibim Guksu is the one I knew how to cook at that time.

Something easy, simple, filling, delicious and satisfying.

If you have kimchi, any kinds of thing noodles (highly recommend somen), you are set!

Actually talking about it.. this kimchi bibim guksu is amazing with Korean bbq! lol!

The tangy, spicy kimchi noodles with Korean bbq meat?

Oh, YES!

Add cucumber or carrots for vegetables toppings if you want!

Hope you give a try kimchi bibim guksu at home guys!!!

Kimchi Bibim Guksu

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5 from 2 reviews

• Author: Seonkyoung Longest
• Total Time: 5 mins
• Yield: 2 1x

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Description

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Ingredients

Units USM Scale 1x2x3x

• 2 portions of somen
  
• 1 cup napa cabbage kimchi
• 2 Tbsp gochujang, Korean red pepper paste
• 2 Tbsp rice vinegar
• 1 Tbsp sugar
• 1 Tbsp sesame oil
• 1 tsp sesame seeds
• 1 hard boiled egg, halved

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Instructions

1. Cook somen by following directions of package you are using.
   
2. Meanwhile, let’s make kimchi mixtures.
   Add kimchi into a mixing bowl and cut it with kitchen scissors.
   
3. Add gochujnag, vinegar, sugar, sesame oil and seeds. When you adding sesame seeds, place on one of your palm and break by rubbing both palms so fragrance will be released. Add more vinegar if your kimchi is not quite fermented and not sour enough. Mix well.
   
4. Drain cooked noodles in a strainer and rinse under running cold water to get rid of excess starch. Drain completely.
   
5. Add cooked noodles and mix well with your hand. Transfer to a serving bowl and top with halved hard boiled egg and some extra sesame oil and seeds.
   

Notes

Top with julienne cucumber/carrot to your taste.

• Cook Time: 5 mins

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