Kimchi Bibim Guksu

In the Moodles for Noodles

If you’ve followed us long enough, you’ve probably noticed a few patterns. When soups go, salads arrive. Two stir-fries—one sweet, one savory—always make the cut. And yeah, our social media guy writes long posts.

We also keep two noodle dishes in rotation: our signature Sha Cha and a seasonal creation. Does two count as “oodles of noodles”? In a space as small as ours, I’d argue yes.

Right now, that seasonal star is Kimchi Bibim Guksu—served cold with crisp cucumbers, just like tradition intended. You may have noticed I love kimchi. If you haven’t, where have you been? Think sauerkraut, if sauerkraut were actually good—spicy, umami-packed, and deeply satisfying. We make our own, and I’m damn proud of it.

Paired with our Bibim Guksu sauce—gochujang heat, sesame richness—it’s fire. Cooling, refreshing fire.

And we top it off with our vegan eggy, because it's adorbs and tasty. 🍳