Yeolmu Kimchi Bibim Guksu (Spicy Noodles with Young Radish Kimchi)
A spicy and tangy summer noodle dish tossed with well-fermented young summer radish watery kimchi and aged sour kimchi.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This one-bowl noodle dish brings together well-fermented young summer radish watery kimchi and aged sour kimchi for a spicy, tangy flavor. A splash of lemon-lime soda adds a crisp zest to the sauce, and rinsing the boiled noodles in ice water keeps them deliciously chewy. Feel free to top them with whatever vegetables you have at home for an easy summer meal.
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
Ingredients
- Fermented young summer radish watery kimchi (yeolmu-mul-kimchi)
- Aged sour kimchi
- Cucumber
- Egg
Seasoning sauce
- Gochujang (Korean red chili paste)3 tbsp
- Gochugaru (Korean chili flakes)1 tbsp
- Vinegar3 tbsp
- Corn syrup (mulyeot)3 tbsp
- Garlic1 tsp
- Lemon-lime soda (chilsung cider)1 tbsp
- Ground toasted sesame seeds
- Toasted sesame oil1 tbsp (each)
- You can use whatever ingredients you have at home. Soybean sprouts would be great, but since I didn't have any, I kept it simple with cucumber and egg strips.
Steps
You can use whatever ingredients you have at home. Soybean sprouts would be great, but since I didn't have any, I kept it simple with cucumber and egg strips.
Mix all the sauce ingredients in the listed amounts.
Adding lemon-lime soda gives the vinegared gochujang sauce a refreshing kick, making it especially delicious.
Fish out the solid pieces from the young summer radish watery kimchi to prepare them.
Boil the noodles and rinse them in ice water. They turn out delightfully chewy and delicious, just like naengmyeon.
Place all the prepared vegetables on top of the noodles.
Add the sauce, gently toss everything together, and enjoy.
Just looking at it makes your mouth water.
Ppunwife's tips
- Adding lemon-lime soda gives the vinegared gochujang sauce a refreshing kick, making it especially delicious.
- Boil the noodles and rinse them in ice water. They turn out delightfully chewy and delicious, just like naengmyeon.
- It tastes even better when enjoyed with well-fermented young summer radish watery kimchi.
FAQ
Why do you add lemon-lime soda to the sauce?
The signature fizzy kick of lemon-lime soda enhances the flavor profile of the vinegared gochujang sauce.
Is there a trick to making the noodles extra chewy?
Rinsing the boiled noodles in ice water gives them a firm, springy texture just like naengmyeon.
Can I use other garnishes besides cucumber and egg?
You can freely use whatever you have at home; ingredients like soybean sprouts also pair wonderfully.
