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Korean Soba Noodles Bibimguksu 김치 비빔국수

Kimchi soba noodles are definitely a go-to staple around here.  Not only are they delicious and nutritious, they’re also a time saver clocking in at just 10 minutes from start to finish.

Though it’s a meal-in-a-flash, somehow the symphony of flavors really shines through.  The nuttiness of the buckwheat noodles pairs nicely with the toasted sesame oil and seeds while the creamy, slightly sweet sauce works well with the spicy zip of the kimchi.  Just like when you use stock that’s been simmering away for hours on the stove, the same depth of flavor comes through from the deeply fermented kimchi that has patiently and lovingly aged for you to create dishes like this one.

Kimchi noodles are also very versatile.  You can pair it with any grilled protein/tempeh/tofu and add everything from scallions to seaweed.  Last week, I added baby arugula into the mix and topped it all off with a spicy fried egg.  From the base of the noodles tossed in kimchi, you can really work around it to build a larger meal but honestly, I find that 4 ounces of cooked noodles drenched in the sauce is very satisfying.  The kimchi is actually deceptively filling.  I opt for older, well fermented kimchi here as it boasts a matured flavor with a texture that almost melts into whatever you’re putting it into.  Fresh kimchi is best for enjoying right away.  J’s favorite way is to enjoy it almost like a salad.  Older kimchi is better suited for recipes/cooking and this recipe is a great way to use it up.

As for the noodles, you can really use any ones you like.  I always have a package of soba in the fridge for a quick meal but somen is one that my mother always liked and used.  The noodles only take a few minutes to cook and that’s when I chuck everything into a bowl.  Afterwards, it’s just a matter of tossing the drained/rinsed noodles into the waiting bowl of goodies.  You can go from pot to plate in 10 minutes or less.

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Korean Soba Noodles Bibimguksu 김치 비빔국수
Prep time
Cook time
Total time
Serves: 1 serving
  • 4 oz noodles
  • ½ tb Korean red pepper paste
  • 1 ts toasted sesame oil
  • 1 ts toasted sesame seeds
  • 1 ts honey/sugar
  • ¼ c chopped, well fermented kimchi
  1. Cook the noodles according to the package. Rinse and drain well.
  2. In a large bowl, combine the rest of the ingredients with your noodles.
  3. If desired, garnish with more sesame seeds, nuts, seaweed, scallions/etc.



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