Spicy Kimchi Cold Noodles

Summer in the Bay Area doesn’t start until August and its during this time when I require quick, refreshing meals. For me, the answer is often bibim guksu or Spicy Korean Cold Noodles. This popular Korean dish translates to “mixed noodles” and is often enjoyed cold, making it perfect for warm days or when you want a light yet satisfying meal. Best of all, this version is simplified with just a blender and a handful of ingredients including kimchi, the ultimate flavor booster.

Bibim guksu is made with thin wheat noodles (somyeon) tossed in a spicy, sweet, and tangy sauce. Sometimes I use soba noodles but even angel hair pasta can work. Unlike hot noodle soups, bibim guksu is typically served cold, making it both refreshing and bold in flavor. The sauce usually includes gochujang (Korean chili paste), vinegar, sesame oil, and sometimes kimchi for extra kick.

Ingredients

6 oz (about 2 bundles) thin wheat noodles (somyeon or soba)

1 cup kimchi (plus a few spoonfuls of kimchi juice)

2 tbsp gochujang (Korean chili paste)

1 tbsp sugar (or honey)

1 tbsp rice vinegar (or apple cider vinegar)

1 tbsp soy sauce

1 tbsp sesame oil

1 tsp sesame seeds

1 boiled egg (optional)

Cucumber slices

Toasted seaweed sheets

1. Boil noodles according to package directions (usually 3–4 minutes). Drain, rinse under cold water, and set aside.

2. In a blender, add kimchi, kimchi juice, gochujang, sugar, vinegar, soy sauce, and sesame oil. Blend until smooth.

3. Toss cold noodles with the blended sauce until well coated.

4. Top with sesame seeds, a boiled egg, seaweed and cucumber slices if desired.

Only a few ingredients and minimal steps, but maximum flavor