Leanne Wei

Bibimguksu (with spaghetti noodles)

For the original recipe, please visit the lovely Maangchi on Maangchi.com

It just happened to be a day where I stumbled across a mouthwatering picture of a plate of delicious bibimguksu from the talented Maangchi and my tummy wanted nothing else for dinner but bubimguksu. With all the ingredients stocked in my kitchen except for somyeon noodles, I had no choice but to utilize my trusty spaghetti noodles in place of somyeon in this recipe (forgive me, Maangchi). This recipe creates an easy dish of cold spicy noodles full of sweet and spicy flavours from the kimchi, vinegar and red pepper paste. So easy and so delicious. Thank you Maangchi for making cooking Korean food so simple!


  • somyeon noodles (I used spaghetti noodles)
  • cucumber
  • egg
  • kimchi and kimchi juice
  • sugar
  • hot pepper paste
  • garlic
  • vinegar
  • sesame seeds
  • sesame oil


  1. Add ½ cup of chopped kimchi, 1/3 cup kimchi juice, 1 clove of minced garlic, 1 tsp sugar, ¼ cup hot pepper paste, 2 tsp sesame oil, 1 or 2 tsp vinegar, and 1 tbs roasted sesame seeds to a mixing bowl. Mix well with a wooden spoon.
  2. Boil an egg (I like softboiled), peel and set it aside.
  3. Cut ½ a cucumber into matchsticks and set aside.
  4. Cook noodles as instructed on the packet. Maangchi's original recipe uses the really thin somyeon noodles, but I used spaghetti.
  5. When the noodles are cooked, rinse them in cold water couple of times, strain them, and set aside. The noodles will expand and lose their chewiness as time passes, so the noodles should always be cooked last in this recipe, and then eat right away.
  6. Put each portion of noodles on a serving plate and add the seasoning mix on top. Add cucumber and egg and serve.