If you’re a fan of noodles, this buckwheat noodles recipe with tangy kimchi sauce is perfect for you! It’s a simple, healthy dish that’s full of flavor and just the right amount of spice. I love making this recipe, especially during warm summer days, when I’m in the mood for something light yet satisfying. It’s quick, easy to prepare, and even kids who enjoy a little bit of spice will love it. Let me guide you step-by-step to create this delicious meal!
A Simple Korean Cold Noodle Dish
In Korea, this dish is called Bibim Guksu, which translates to “mixed noodles.” It’s a classic summer favorite made with thin wheat noodles like somyeon, known for their light and soft texture. The noodles are tossed in a flavorful sauce made with gochujang, soy sauce, vinegar, and sesame oil, creating the perfect balance of sweet, tangy, and spicy.
Traditionally, fresh vegetables are added for extra crunch and nutrition. While kimchi isn’t usually part of the sauce, I love adding it for its bold flavor and health benefits. This simple twist gives the dish a refreshing, spicy kick and makes it even more satisfying!
Healthy Buckwheat Noodles vs. Rice Noodles
Choose buckwheat noodles for a healthier alternative to rice noodles. They pack in fiber, protein, vitamins, and minerals, making them an excellent addition to a balanced diet. With fewer calories and a lower glycemic index, they can also help you manage calorie intake and maintain steady blood sugar levels.
Another big plus is that they’re gluten-free, making them perfect for anyone with gluten sensitivities. Buckwheat is also known to support heart health and improve digestion thanks to its fiber content. Choosing buckwheat noodles not only makes your meals more nutritious but also keeps them simple and delicious!
Toppings for Buckwheat Noodles with Kimchi Sauce
For the vegetable mix in this buckwheat noodles recipe with kimchi sauce, feel free to use your favorites. My go-to veggies are zucchini, onions, carrots, and mushrooms, but broccoli or cauliflower work great too. To keep it light, I often stir fry with water or Korean vegetable broth instead of oil.
If you’re cooking for picky eaters, you can skip the veggies or use fresh shredded ones like romaine lettuce, cucumbers, or mixed greens, just like in a salad. The options are endless!
For the sauce, I prefer overly fermented kimchi, but fresh kimchi works just as well. Over-fermented kimchi adds a salty, tangy flavor and replaces the need for soy sauce and vinegar.
This kimchi sauce isn’t just for buckwheat noodles. It also works beautifully as a twist in deviled eggs! I once brought Korean-style deviled eggs made with this sauce to a potluck, and they were a huge hit!
Buckwheat Noodles with Kimchi Sauce Recipe
Ingredients:
- 2 bundles or 200g buckwheat noodles
- 2 tablespoons water or Korean vegetable broth
- 1 cup thinly sliced zucchini
- 1/2 cup sliced onions
- 1/2 cup julienned carrots
- 1 cup sliced mushrooms (of your choice)
- 1 clove of garlic, minced
- 2 hard-boiled eggs, halved
- Optional: Fresh shredded vegetables like romaine lettuce or cucumbers for serving
For the sauce:
- 1/2 cup overly fermented kimchi, chopped
- 1 to 1 1/2 tablespoons Korean red pepper paste (gochujang)
- 1/2 tablespoon sesame oil
- 1 tsp of toasted sesame seed
- 1 – 1 1/2 tsp of maple syrup or sugar for sweetness
Instructions:
- Cook the Noodles
Cook the buckwheat noodles according to the package instructions. Once done, drain and rinse them under cold water to stop the cooking process and keep the texture perfect. Then, set the noodles aside. Prepare the Kimchi Sauce
Finely chop the kimchi by hand, then mix it with red pepper paste, sesame oil, sesame seeds, and maple syrup. The result is a flavorful sauce with a delightful crunch from the kimchi.Cook the Vegetables
In a large pan or wok, heat a bit of water or oil over medium heat. Add garlic and onion, cooking until the onion turns translucent. Then, add sliced zucchini, carrots, and mushrooms. Stir-fry the vegetables until they are tender but still slightly crisp. Season with a pinch of salt and pepper.Assemble the Dish
Divide the cooked noodles into two bowls. Then, top them with the stir-fried vegetables and drizzle with the kimchi sauce. For extra protein and flavor, add halved hard-boiled eggs if you like.
A Fun Twist: Kimchi-Stuffed Eggs
When my daughters were younger, I introduced them to this dish by adding halved hard-boiled eggs on top. They came up with their own fun twist—scooping out the yolk, filling the egg with the kimchi sauce, and calling it “stuffed eggs,” similar to deviled eggs.
Surprisingly, they weren’t huge fans of the noodles, but they loved making and eating those stuffed eggs. It became a fun tradition, and they would happily eat 3 or 4 eggs each in one sitting. This playful twist quickly became one of their favorite parts of the dish!
Love kimchi? Try Korean kimchi pancakes or kimchi fried rice—both simple, tasty, and great for any time of day!
