Vegan Kimchi Bibim Guksu, Korean Spicy Kimchi Noodles Recipe!
What is your go-to summertime dish to cook at home?
On a hot summer day, I absolutely do not feel like cooking in the kitchen for hours. Does everybody agree with me? On a hot summer day, I love something refreshing, not much cooking on the fire, and lots of flavors and texture still. I love fixing cold noodles throughout the summer because of how simple, easy and quick to make them. I’ve been eating this kimchi bibim guksu countess times this summer already and had to share this recipe vegan version with you because I wanted to teach you how to make this very flavorful.
If you are wondering how to make the perfect vegan kimchi, check out my best vegan kimchi recipe below! you will LOVE it!
This is the recipe you must try this summertime if you love kimchi, noodle, and having fun in the kitchen!
Are you ready to having fun? Let’s get started!
Bring a pot of water to boil and cook noodles thoroughly by following the directions of the package you’re using. Make sure to cook thoroughly, not al dente, for this recipe.
Meanwhile, let’s make kimchi sauce. Combine 1 1/2 cup chopped kimchi – make sure to use well-fermented vegan kimchi. 1 tbsp Gochugaru, 2 tbsp raw or coconut sugar, 3 tbsp gochujang, 2 to 3 tbsp vinegar (adjust the amount of vinegar on how sour your kimchi is), 1 tbsp yondu (Korean fermented vegetable sauce), 1 tbsp maesialaek (Korean fermented green plum extract. You can substitute with apple juice), 2 tbsp sesame seeds, and 1 tbsp sesame oil in a large mixing bowl. Mix well.
Julienne 1/2 of cucumber to add crunch and refreshing bite to the noodles.
Drain cooked noodles in a strainer and rinse under running cold water. This way, we can get rid of excess starch. Drain thoroughly.
Add drained noodles into the kimchi sauce mixture. Mix well with your hand. I did with my bare hand because I’m a pro! 😜But when you do, make sure to wear a glove, your hand will be spicy and red!
Top with the julienned cucumber, extra sesame seeds, and sesame oil.
- 8 oz dry noodles such as somen, soba, angel hair pasta, or thin spaghetti
- 1 1/2 cup fermented vegan kimchi
- 1 tbsp gochugaru, Korean red pepper flakes
- 2 tbsp raw or coconut sugar
- 3 tbsp Gochujang, Korean red pepper paste
- 2 to 3 tbsp vinegar, depending on how sour your kimchi
- 1 tbsp yondu, Korean fermented vegetable seasoning
- 1 1/2 tbsp maesilaek, Korean green plum extract, or apple juice
- 2 tbsp sesame seeds
- 1 tbsp sesame oil
- 1/2 cucumber, julienne
- Bring a pot of water to boil and cook the noodles thoroughly by following the directions of the package you’re using. Make sure to cook thoroughly, not al dente, for this recipe.
- Meanwhile, let’s make kimchi sauce. Combine kimchi, gochugaru, raw sugar, gochujang, vinegar, yondu, maesilaek, sesame seeds, and sesame oil in a large mixing bowl. Adjust the vinegar amount deepening on how sour your kimchi is. Mix well.
- Drain cooked noodles in a strainer and rinse under running cold water. This way, we can get rid of excess starch. Drain thoroughly and add into the kimchi sauce mixture. Mix well with your hand. Top with julienne cucumbers, extra sesame seeds, and sesame oil. Enjoy!
- Cook Time: 5 minutes