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Bibim-guksu 비빔국수, a classic Korean cold noodle (or zoodle) salad is a quick and easy dish for lunch or a snack!

5 min
Prep Time

15 min
Cooking Time

20 min
Total Time



  • 6 oz. somyeon (thin wheat flour noodles)
  • 1/2 cup cucumber zoodles or slices
  • 2 soft-boiled or hard-boiled eggs, halved
  • 1 tbsp. roasted sesame seeds

For the Sauce:

  • 3 tbsps. gochujang (Korean chili paste)

  • 2 tbsps. rice vinegar

  • 1 tbsp. granulated sugar

  • 1 tbsp. soy sauce

  • 1 tbsp. sesame oil

  • 1 garlic clove, minced


  • Add Cleveland Kitchen Classic Kimchi, minced garlic, sugar, gochujang, sesame oil, soy sauce, and rice vinegar to a mixing bowl. Mix well and set aside.
  • Cook the noodles by following directions on the package. When done, rinse and stir them with a spoon to prevent them from sticking together.

  • Divide noodle portions and add the Kimchi mixture on top. Add cucumber, roasted sesame seeds and egg.
  • Serve & Enjoy!


The somyeon (thin wheat flour noodles) will expand and lose their chewiness as time passes, so the noodles should always be cooked last.

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