Easy Korean Bibim Noodles with Kimchi and Soy Sauce
When I’m craving Korean bibim noodles but don’t want a heavy, paste-based sauce, this is the bowl I reach for. It’s bright, savory, and satisfyingly spicy—built from chopped kimchi, soy sauce, sesame oil, and a bold hit of black pepper.
Think of it as kimchi soy sauce noodles with extra crunch and freshness: quick to make, easy to love, and the kind of “why don’t I do this more often?” dinner you’ll repeat all year. If you’ve been looking for spicy Korean noodles without gochujang, this kimchi bibim guksu is a keeper.
Ingredients
Main Ingredients
- 1.5 cups kimchi (about 300 g)
- 200 g somen noodles (about 2 bundles; 100 g per serving)
Seasoning
- 3 tablespoons naturally brewed soy sauce (30 g)
- 2 tablespoons sugar (20 g)
- 2 tablespoons sesame oil (20 g)
- 2 tablespoons toasted sesame seeds (20 g)
- 1 1/2 teaspoons finely ground black pepper (about 4 g)
Step-by-Step
Step 1. Prepare the kimchi
Cut away the tougher core/stem piece, then thinly slice the leafy and stem parts into small shreds. Finely mince the core, too.
A lightly tangy, not-overly-aged kimchi works especially well here. If your kimchi tastes sharply sour, plan to increase the sugar a little at a time later until the balance feels right.
Step 2. Mix the kimchi and seasoning
Add the sliced kimchi (including the minced core) to a mixing bowl. Add the soy sauce, sugar, sesame oil, sesame seeds, and black pepper, then mix well.
This soy sauce–based seasoning keeps the flavor clear and lively rather than thick or muddy. For the best balance, choose a straightforward, naturally brewed soy sauce.
Step 3. Cook the noodles and drain
Bring a pot of water to a boil. Cook the somen for 3 minutes 30 seconds to 4 minutes, or according to your package directions.
Drain, then rinse thoroughly under cold running water until the noodles are completely cool. (This step is the secret to springy noodles.) Shake the colander well so excess water doesn’t dilute the seasoning.
Step 4. Toss the noodles with the kimchi seasoning
Add the drained noodles to the bowl of seasoned kimchi. Toss until every strand is evenly coated.
Plate, then finish with crushed sesame seeds on top for extra nuttiness. (You can crush them quickly by rubbing them between your palms or pressing them a few times with a spoon.)
Tips
- Adjust sweetness to your kimchi: If the kimchi is very sour, add a bit more sugar, mixing and tasting as you go.
- Use the right soy sauce: A clean-tasting regular soy sauce (often labeled naturally brewed) gives the most rounded flavor here.
- Rinse well, drain well: Cooling and de-starching the noodles makes this easy Korean noodle recipe taste restaurant-springy, not gummy.
- Crushed sesame > whole sesame: Crushing releases aroma and makes the finish noticeably richer.
- Toppings welcome: Serve right away with sliced cucumber, roasted seaweed, and/or a boiled egg for an extra satisfying bowl of Kimchi bibim guksu.
Serving Suggestion
Serve these Korean bibim noodles chilled or at room temperature for a refreshing bite. They’re fantastic on their own, but feel free to top with a boiled egg or a handful of shredded nori for a little flair. This dish is all about simplicity and bold taste, making it a staple you’ll crave again and again. Dig in and enjoy!
