Kimchi Bibim Guksu Recipe (2024)

Made the recipe as written (minus the gim since I didn’t have any on hand) and liked it - great alternative to bibimbap on a hot day. Husband wanted a little more crunch so he added some chopped peanuts.

Somen noodles are somyeon noodles.

I make my version all the time. Make sure the somen noodles are not overcooked. To ensure its chewiness, while it is cooking you can either lift it up into the air a couple of times or add ice when it boils to cool it, then when it boils again, the noodles are done (the difference in the temperature make it bouncier). Rinse it vigorously in ice water to get all the starch off (like washing laundry). The noodles will be much bouncier and the dish tastier.

Shiso flower buds make the most amazing tempura. Pick the flower stalk when the buds are plump but not open yet.

My mom's bibim guksu recipe has always kimchi in it. No gochujang or soy sauce. Kimchi and kimchi juice, salt, Korean pepper flakes, maesil chung (green plum syrup), sesame and sesame oil. I think every Korean household has different bibim guksu recipes that's been passed down.

Somen noodles would be a better substitution than soba, in my opinion, for whatever that's worth

Decrease gojuchang to 2 T. to start; add peanuts, tofu.

This was GREAT. I would suggest to those who found the heat too intense to simply increase the amount of salad and veggies (and thereby dissipate the concentration of head) rather than altering the ratio in the recipe because the gochujang brings a whole set of flavors besides just heat and decreasing it can alter what is, as written, a beautifully balanced, if a bit intense, sauce.

This is delicious! For people who don't like things quite so spice, cut down on the gochujang. Three tablespoons makes it quite spicy (and delicious!), but I would hate for someone to miss out on this because they don't like as much spice. Yum!! It is very easy to make - the hardest part was getting the noodles right!

Very tasty - even without parilla leaves. Used poached egg. Added shrimp for more protein. Definitely a keeper recipe.

Very yummy but spicy. Suggest cutting chili paste to 2 Tbsp if you can’t handle the heat.

Made the lower sodium version, low sodium Thai soy sauce, lower sodium kimchi, lower sodium miso gochujang, lower sodium seaweed, topped it chopped scallions. Outstanding!

Made the sauce exactly as described. Substituted Someone with potato starch noodles and added thinly sliced celery, Korean pear and spring onions. Excellent and incredibly easy and adaptable. Am craving for another serving right now.

just leave it out and don't sub the sriracha or harissa. there should be enough spice from the kimchi. or you could use some of the kimchi juice.

Having grown up on this dish, never ever put carrot in it. It kills the entire flavor of the dish. Carrot is often shown on Korean dishes but mostly for decoration purposes. Its aroma is often too strong for cold dished. Carrot in hot somyeon is ok since it is soaked in hot soup and the aroma is diluted somewhat but NEVER on cold noodle.

For the sugar, I first tasted the sauce without sugar and adjusted to 1 teaspoon (from 1 tablespoon sugar). Overall, recipe comes together pretty quickly and is delicious.

Nice summer dinner option, if rather hard to eat. I used homemade kimchi and added a bit of perilla oil as fresh leaves aren't available in my area. If I make again, I'll skip the leafy greens and add something that mixes in easier - mushrooms, radish, etc.

You can go a Little easier on the fermented pepper pasteJuice of kimchi is nice but not necessary to add more of it then comes with the kimchi

With the majority of Korean recipes, like this one, I omit sugar. The rice vinegar and gochujang are already sweet.

Delicious! I'll admit I didn't pay much attention to the ratio of noodles/cucumber/carrot and next time I will go even more wild with veg as it was delicious. The baby butter lettuce mix I used felt like an afterthought so I might do a thinly sliced romaine next time. My 13 month old enjoyed the components of this dish with me, but with a peanut-sauce vinaigrette I had on hand. She likes spice but I didn't want her to rub gochujang into her eyes, my eyes, the couch, etc.

Could I just use furikake instead of the gim and sesame seeds?

Where do you add the kimchi?

Too much gochujang for the amount of noodles

Good but spicey!

Are there widely available substitutes for Gim and Perilla? I used to be able to get shiso, but the grower is no longer active. Can I use basil or mint for perilla and nori for gim?

Delicious! Made it with kelp noodles since we're trying to watch our carbs.

Wonderful for a healthy and tasty lunch. Tried both ways and prefer the sauce without the kimchi. Have also made it without sesame seeds and compensated with a little extra sesame oil--still delicious. Can add an extra Tbsp of gochugaru for extra heat.For veggies, about 2 cups of julienned cabbage in lieu of the salad mix makes for a more filling meal with good crunch. Instead of measuring the other vegetables, I usually use 1 small/medium carrot and 2 small cucumbers.

Maybe I missed it, but when I look at my fellow readers' suggestions, I'm surprised not to see anyone [1] mentioning toasting the sesame seeds until they become fragrant or even just grinding them, [2] pointing out that Korean gim is basically the same as Japanese nori so even if you don't have the benefit of a Korean grocery nearby you can probably find nori. It tastes a bit different, but it works, or [3] asking why it matters to use white vs black sesame seeds.

My mom's bibim guksu recipe has always kimchi in it. No gochujang or soy sauce. Kimchi and kimchi juice, salt, Korean pepper flakes, maesil chung (green plum syrup), sesame and sesame oil. I think every Korean household has different bibim guksu recipes that's been passed down.

Having grown up on this dish, never ever put carrot in it. It kills the entire flavor of the dish. Carrot is often shown on Korean dishes but mostly for decoration purposes. Its aroma is often too strong for cold dished. Carrot in hot somyeon is ok since it is soaked in hot soup and the aroma is diluted somewhat but NEVER on cold noodle.