Easy Spicy Cold Noodles with Kimchi (Kimchi Bibim Guksu)

Easy Spicy Cold Noodles with Kimchi (Kimchi Bibim Guksu) This recipe is embarrassingly easy. Technically, it’s not even a recipe.

Let me explain.

Easy Spicy Cold Noodles with Kimchi (Kimchi Bibim Guksu)

Some things, you can’t replicate. You can’t replicate a carefully brined and fermented kimchi. You just can’t. Well, I take that back. You can, BUT if you want to, it will take planning and time.

I’m all about the freshness of foods when you’re cooking. I typically don’t use any processed ingredients. If a recipe calls for almond milk, I’ll use my own homemade version. If a recipe calls for sugar, I usually use pureed dates or honey.

Easy Spicy Cold Noodles with Kimchi (Kimchi Bibim Guksu)

However, kimchi is different: it’s bottled with fresh ingredients. Someone else has taken the time to brine, ferment and bottle cabbage so that you can enjoy it. All you need to do is find a wholesome container of kimchi to use in this recipe.

Two I’ve found that are tasty are this Ozuke brand and this Rejuvenative brand. When looking for kimchi in your grocery aisles, make sure to read the ingredients and if they’ve added sugar, keep looking. You don’t need sugar for kimchi to taste well!

Easy Spicy Cold Noodles with Kimchi (Kimchi Bibim Guksu)

Maybe you’re Korean and have been making kimchi in your family for centuries, with sugar. Then, use that kimchi! Whichever way you can get ahold of a tasty kimchi, do it. I’ll look the other way. Then, throw it in a mixing bowl with cucumber noodles, top with sesame seeds and voila – you have spicy cold noodles (also known as kimchi bibim guksu.)

Honestly, for 45 calories a serving, I could eat this alongside breakfast, lunch and dinner. It has just the perfect amount of spice, with a refreshing taste (on account of the cucumbers and cabbage.)

Maybe one day I’ll make my own kimchi recipe. I’ve never attempted it, so it would take a lot of time and experimentation. I’ll leave it up to the experts, for now and focus on more spiralizing!

Have you had kimchi before – do you like it?

Nutritional Information & Recipe

Inspiralized

Easy Spicy Cold Noodles with Kimchi (Kimchi Bibim Guksu)

Yields 2

10 minPrep Time

10 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 1 medium seedless cucumber, Blade C, noodles trimmed
  • 1 cup no-sugar added canned kimchi*
  • 1/2 teaspoon white sesame seeds

Instructions

  1. Pat dry the cucumber noodles to remove all excess moisture. In a large mixing bowl, combine the kimchi and cucumber noodles. Toss to combine thoroughly.
  2. Plate the mixture into two bowls and top each with equal amounts of sesame seeds. Serve immediately or refrigerate for later, up to 1-2 days.

Notes

*Use your favorite brand of kimchi (or homemade recipe), or try these great brands:

-ozuke.com/?product=kim-chi -rejuvenative.com/spicy-kim-chi

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https://inspiralized.com/easy-spicy-cold-noodles-with-kimchi-kimchi-bibim-guksu

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17 comments

Lara says:
Thank you for this! I currently have kimchi sitting in my fridge, which I have never tried and haven't opened yet. Now I know what I'm making for lunch tomorrow!
Sara says:
I'm definitely making this one! I make my own kimchi - careful of store-bought that has MSG in it!
That's the way to go (homemade!)
I have loved kimchi since a friend's Korean mother made it for me when I was a teenager. I love cabbage kimchi, cucumber kimchi, radish kimchi, ANY kimchi! I even put some on my plate when I see it at Asian buffets. She made it traditionally, by burying her jars to ferment. I have some in my fridge right now, and a whole bunch of cucumbers my neighbor gave me. Guess what I'm having for lunch tomorrow! Thanks for the "recipe". :-)
You are very welcome! Let me know how it goes!
Sarah says:
Yay! I am so excited to try this. I also want to (one day) make my own kimchi, but for now I enjoy my fresh store bought version. Always eat it on Finn Crisp though, so I am delighted for an easy cold salad that will definitely help when I am craving oh so good kimchi. What would I do without you, soon to be Mrs. Inspiralized. You rock my world daily with spectacular food I can't wait to share with my family. Bless you and keep on spiralizing!
Thank you so so much for this kind comment!! I'm so happy that you're liking my recipes!
Marilyn says:
your links to the recommended brands of Kimchi don't work... just get an error message.
jesusan says:
Yes, I've had kimchi many times. I like a tiny bit on occasion, but it gives me weird sensations on my soft palate that are not pleasant. I'm not sure I could eat this recipe… :-(
Yva says:
My husbsnd's cousin married a Korean woman and she made us traditional Korean food. My two red headed kids grew up eating kim-chee (and her own grandkids refused to touch it : ) I love kim-chee and have made it. And we all loved and miss Ji-Un dearly.
Joanne says:
Who is kimchi-obsessed?! THIS GIRL. So glad I have a jar in my fridge at this moment. I see some of these noodles in my future!
hipfoodiemom says:
Hey! OK, I love that you made your own version of a kimchi bibim guksu (and even more impressed that you know what bibim guksu is!). I'm Korean and love Korean food and kimchi . . (just made kimchi deviled eggs and kimchi bruschetta) and trying to spread the word about Korean food. . anyway, love this so much. Looks amazing!
Thank you! I love it too and love being so close to NYC, which has great Korean restaurants!

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