Cold Kimchi Noodles (Korean Style)

Are you ready for a quick, but mind-boggling meal? If you like Kimchi, you should definitely try this 20-minute banger of a recipe. It is inspired by the original ‘Bibim-Guksu’ from Korea; a cold kimchi-based noodle dish. However, I do not want to step on anybody’s toes, because I will not say it is traditional. I used Ingredients available in my area of the world and also like to add extra toppings like: seared mushrooms, chicken, fresh soybeans etc. If you like it more spicy, you can also add some Guchugaru (Korean chili flakes).

Use this recipe as a base recipe and feel free to experiment, depending on your time and the ingredients available in your pantry/refrigerator. My inspiration for this recipe came from having a fresh batch of Kimchi in my fridge, but store-bought kimchi works perfectly. Kimchi is a nice staple to have in your fridge anyway! You could also try our Kimchi Udon Noodles for example! For now: let's dive into this Cold Kimchi Noodle recipe!

Step 1
Boil a pot of water and cook the buckwheat noodles according to the package instructions. Drain and rinse the noodles under cold running water to cool them down and prevent them from sticking together. Set aside. In the meantime also cook your eggs according to your liking.

Step 2
In a mixing bowl, combine the Gojuchang, sugar or rice syrup, sesame oil, minced garlic, and reserved kimchi juice (or Dashi/water). Mix well to create a flavorful sauce.

Step 3
Now it is time to assemble the Dish: In a large mixing bowl, add the cooked and cooled buckwheat noodles. Pour the sauce over the noodles and toss them together, making sure the noodles are evenly coated with the sauce.

Step 4
Devide the noodles in two (or three) portions and top with the chopped kimchi, sliced cucumber, and scallions. Garnish with some sesame seeds, your egg and optional crispy seaweed. Enjoy!