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–+ servings
close up shot of bibim kimchi noodles

15-Minute Spicy & Cold Bibim Kimchi Noodles

Joanne Molinaro
Spicy, refreshing and delicious kimchi noodles!
5 from 3 votes
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Prep Time 10 minutes
Cook Time 5 minutes
Course Main Course
Cuisine Korean
Servings 4 people

Ingredients
  

  • 400 grams somyeon (thing Korean wheat noodles)
  • 2 tbsp gochugaru
  • 2 tbsp gochujang
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 2 tbsp maple syrup
  • 2 tbsp toasted sesame seeds, plus more for garnish
  • 2 tbsp toasted sesame oil, plus more or garnish
  • 2 tbsp chopped green onions, plus more for garnish
  • 1/4 cup diced red onion
  • 1/4 cup small diced carrot
  • 2 cups chopped vegan kimchi, plus kimchi juice
  • 1/2 cup julienned cucumber
  • 1 tsp black pepper

Instructions
 

  • Bring a medium pot of water to a boil. While the water is heating, make the sauce: stir together gochugaru, gochujang, soy sauce, vinegar, maple syrup, toasted sesame seeds, toasted sesame oil, green onions, red onion, carrot, and 1 cup of chopped kimchi in a small bowl. Set aside.
  • Cook noodles according to package instructions (cook in boiling water for 3 minutes). Remove from water and rinse under cold water to stop them from overcooking. Drain and place in a large bowl.
  • Add the sauce and stir vigorously, until the noodles are evenly and well-coated. Divide noodles into four servings. Top with remaining kimchi and julienned cucumber. Garnish with sesame seeds, scallion greens, a drizzle of sesame oil, and cracked black pepper.
Keyword kimchi noodles
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