Cultural background
A cold bibim noodle dish especially enjoyed in summer, popular for its refreshing crunchy yeolmu kimchi and the spiciness of gochujang in hot weather.
Similar dishes
Yeolmu Kimchi
열무김치 · yeolmu-kimchi
Yeolmu is a type of kimchi made by mixing young radish with red pepper powder, garlic, and fermented seafood, and then fermenting it. It is characterized by its crunchy and refreshing taste. As fermentation progresses, it becomes more sour and savory. It is mainly eaten as a side dish and can also be enjoyed with noodles or bibimbap.
Young Radish Water Kimchi
열무물김치 · yeolmu-mul-kimchi
Kimchi made by brining young radish in salt, seasoning with red pepper flakes, garlic, and ginger, then adding water to ferment. The crunchy young radish and refreshing broth are its characteristics.
Chonggak Kimchi
총각김치 · chonggak-kimchi
Kimchi made by fermenting whole radishes with chili pepper powder, garlic, and salted seafood. It is characterized by a crunchy texture and spicy flavor, and as fermentation progresses, it becomes more sour and savory.
Chive Kimchi
부추김치 · buchu-kimchi
Kimchi made by mixing chives with red pepper powder, garlic, and fermented seafood, then fermenting. It is crunchy, spicy, and rich in umami.
Kimchi Jeon
김치전 · kimchi-jeon
A savory pancake made by mixing well-fermented kimchi with flour batter and pan-frying it wide. The sourness and nuttiness of the kimchi blend together to create a crispy and moist texture. It is enjoyed by dipping in a simple vinegared soy sauce and is perfect as a light snack or paired with makgeolli (rice wine).
Kimchi Kalguksu
김치칼국수 · kimchi-kal-guksu
A warm noodle dish made with knife-cut flour noodles boiled in anchovy broth with well-fermented kimchi. The spicy and refreshing taste of kimchi blends into the broth and combines with the noodles.
Baekkimchi
백김치 · baek-kimchi
Baekkimchi is a type of kimchi made by salting napa cabbage and seasoning it without red pepper powder, characterized by a mild and refreshing taste. As fermentation progresses, it becomes more sour and is primarily eaten as a side dish.
Kkakdugi
깍두기 · kkakdugi
Kimchi made by cutting radish into large cubes and mixing it with red pepper powder, garlic, and fermented shrimp. It has more moisture and a crunchier texture than Napa cabbage kimchi, and the longer it ferments, the more sour and effervescent the broth becomes.
Ingredients
How it's made
- 1Boil the thin wheat noodles in boiling water, rinse in cold water and drain.
- 2Chop the yeolmu kimchi into suitable sizes.
- 3Mix the thin noodles with yeolmu kimchi, gochujang, sesame oil, and sesame well.
Nutrition
* Estimated values per serving.
Allergens
Vegetarian-friendly, but vegans need to check the ingredients of gochujang.
How to order
열무비빔국수 주세요
Yeol-mu-bi-bim-guk-su ju-se-yo
Please give me Yeolmu Bibim Guksu