REFRESHING Kimchi Noodles that you CAN'T STOP EATING! EASY Bibimguksu Recipe 🇰🇷간단하고 정말 맛있는 비빔국수

[@b.a.erlebacher1139]

I just had supper but sitting here watching this I'm salivating like crazy. Wonderful fast recipe for hot weather! Thanks!

[@ModernPepper]

Glad you liked it🙏

[@Godpleaser07]

I cannot wait to try this with my homemade kimchi!!

[@ModernPepper]

@@Godpleaser07 Yay! Thanks 🙏

[@battiekoda]

@@Godpleaser07 So exciting!! What kind of kimchi did you make?

[@Godpleaser07]

@@battiekoda I make the basic small batch kind. It’s SO good! I’ve done about 5 batches since I started making it.

[@battiekoda]

@@Godpleaser07 Nice! I hope to be able to start making my own soon again! I would love to see yours!

[@allanlee2412]

I really enjoy the effort you put into making your videos. Your authentic self shines through in the cooking and the consumption of your dishes. You GO, Helen! :)

[@ModernPepper]

@@allanlee2412 Aww… thank you 🙏

[@ØyvindÅse]

I'm so glad I found this channel. gives me so much. Thank you.

[@ModernPepper]

@@ØyvindÅse LUV It🙏

[@patriciamurashige6879]

Yum!!!!

[@ModernPepper]

@@patriciamurashige6879 🙏

[@Eggbert1868]

I made this for dinner on 7.17.24!! It was amazing! I took the leftovers for lunch and you were correct, it was mushy. I ate it anyway!

[@ModernPepper]

@@Eggbert1868 YAY 🙏🙌🙏

[@battiekoda]

Oh man! Only aboout 3:48 in, and I'm already drooling. 😂 LOOOOOOOOVE kimchi!!!!!!!!!!!!! And I'll try just about anything incorporating it! (And not to make it weird, but I'm a black girl from California!) 😅

[@ModernPepper]

@@battiekoda Hello my fellow Californian👋. I LUV that you LUV Kimchi🙏🥰🙏

[@battiekoda]

Thank you for replying!! I totally do love kimchi. I even bought a book: "The Korean Kimchi Cookbook", because I love it so much and want to incorporate kimchi as much as I can, (just for an excuse to say, "See, we can do this with it!"☺️) Lololololol!!!!!!!

[@ModernPepper]

@@battiekoda That is awesome! I have lots of Kimchi and kimchi dish recipes ua-cam.com/play/PLyNRkG8DxyAfh0Axuum6_Lw_Pk5ssovAS.html&si=Xf9c9uopP6a20ztI

[@battiekoda]

@@ModernPepper Thank you! I plan to start making my own kimchi too. I've seen so many different types I want to try. Maangchi has a lot to do with getting me on the kimchi train, so following her ended up with me finding you!

[@ModernPepper]

@@battiekoda Glad you found my channel🙏

[@JWPhotosanddesigns]

😋 yummy! I love kimchi.

[@ModernPepper]

@@JWPhotosanddesigns Me, too🙏🙌🙏

[@bonexsher]

like the pictures of the ingredients 😁

[@ModernPepper]

Thank you🙏

[@dsherwood3889]

Does extra fermented mean that it sat on the counter for 2 months + or --, or that it has been in the fridge for 2 months + or -?

[@ModernPepper]

Extra fermented usually means, it has passed it peak fermentation where it tastes slightly sweet (not sugary sweet, but the natural sweetness of the napa cabbage), where you can eat it as is. Extra fermented kimchi usually has tangy (slightly sour taste), so you have to eat it cooked (into so many kimchi dishes) or as bibimguksu.
FYI - If the kimchi sat in room temperature for 2 months, it wouldn’t be beyond extra-fermented ( more like vinegar kimchi slush). Kimchi should always be stored at cool temperature for slow fermentation process. Here is my Kimchi Making Q & A that cover Kimchi Fermentation ua-cam.com/video/2iGsQ5EuVe0/v-deo.html

[@triplediff]

fridge, to answer the question

[@digdug1963]

You said so Garlicky but I didn’t see any garlic. Did I miss the garlic?

[@ModernPepper]

@@digdug1963 The garlicky taste is from the kimchi juice and kimchi

[@LeisaStroud-df4yj]

Thinking a fried egg with a runny yolk might be better than hard boiled?!

[@ModernPepper]

@@LeisaStroud-df4yj Hi 👋 You certainly can try that! For these noodles dishes, fried or runny eggs are not used as toppings, but make it the way u like it.

[@ruwanigerulat8490]

🇩🇪🇩🇪🇩🇪👍

[@ModernPepper]

@@ruwanigerulat8490 🙏👋🙏

[@patriciamurashige6879]

How old is extra sour kimchi?? I have thrown away kimchi (store bought) that have been in my refrigerator for a month in air tight container! But still get scared to use it.

[@ModernPepper]

@@patriciamurashige6879 Hi 👋 If the kimchi tastes too tangy to eat it as is, then it is used to make this noodle dish as well as so many kimchi dishes that are cooked

[@Ontrek9]

I don't see garlic as part of this recipe. I thought garlic was very important to the taste of this dish.

[@ModernPepper]

@@Ontrek9 There is plenty of garlic in the fermented kimchi juice and kimchi itself. If you prefer a strong garlic taste, add some. In my opinion, the delicious fermented kimchi is the key ingredient that will make or break this dish.

[@sara.cbc92]

Napa cabbage is Chinese not Korean. Noodles were invented in China. Get your own food and cultures

[@battiekoda]

@@sara.cbc92 Wow! Hostile much? Who cares where it came from? It's delicious, right? This is about sharing food and what we grew up with taste-wise. If this is what a Korean person grew up with as their own, then so be it!