These Kimchi Bibimmyeon are spicy, tangy, sweet, chewy and served cold, making them the perfect meal when you absolutely cannot be bothered to cook or when it's super hot outside cause who wants to eat a hot bowl of noodles! And we're using Shin Ramyun noodles cause I love the chewy texture they bring.
1 servings
Some secret knowledge
These are best eaten fresh, but you can keep the prepared sauce refrigerated for up to 3 days.
If making ahead, keep the sauce and noodles separate and combine just before serving.
These are best eaten fresh, but you can keep the prepared sauce refrigerated for up to 3 days.
If making ahead, keep the sauce and noodles separate and combine just before serving.
Bring a pot of water to a boil and cook the Shin Ramyun noodles for 3 minutes.
Add a bowl of cold water to the pot to bring the temperature down slightly, then continue cooking for another 1 minute.
Drain the noodles and rinse thoroughly under cold running water until completely chilled.
Transfer the noodles to an ice bath while you prepare the sauce.
Add the chopped kimchi, kimchi juice, rice vinegar, soy sauce, oyster sauce, gochujang, gochugaru, sugar, garlic, sesame oil, Shin Ramyun seasoning and MSG to a bowl.
Mix everything together until well combined, then taste and adjust to liking.
Drain the noodles really well, then add them to the bowl with the sauce.
Give everything a really good mix until the noodles are completely coated in that spicy, kimchi-packed sauce.
Transfer the noodles to a bowl and top with julienned cucumber, half a soft-boiled egg and sesame seeds.
Finish with a little extra sesame oil and dig in immediately!
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