Bibim Guksu (Korean Spicy Cold Noodles) Recipe

Introduction

Bibim Guksu is a vibrant Korean dish featuring thin wheat noodles tossed in a spicy, tangy sauce. Perfect for warm days, these cold noodles offer a refreshing and flavorful meal that’s quick to prepare.

Ingredients

• 8 oz somyeon noodles (thin wheat noodles)
• 3 tablespoons gochujang
• 2 teaspoons gochugaru
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 3 cloves garlic, minced
• 2 1/2 tablespoons honey
• 1 tablespoon toasted sesame seeds, crushed
• 1 cucumber, thinly sliced
• 1 soft-boiled egg
• Additional toasted sesame seeds for garnish
• Kimchi for serving

Instructions

1. Step 1: Prepare the sauce by combining gochujang, gochugaru, soy sauce, sesame oil, rice vinegar, minced garlic, honey, and crushed toasted sesame seeds in a mixing bowl. Stir well and set aside.
2. Step 2: Bring a large pot of water to a boil and cook the somyeon noodles according to the package instructions, usually 2-3 minutes until tender.
3. Step 3: Drain the noodles and immediately rinse under ice-cold water, tossing to cool completely. Drain again to remove excess water.
4. Step 4: Place the noodles in a serving bowl, pour the prepared sauce over them, and toss until the noodles are evenly coated.
5. Step 5: Garnish with thinly sliced cucumber, a soft-boiled egg, kimchi, and a sprinkle of toasted sesame seeds before serving.

Tips & Variations

• For a milder flavor, reduce the amount of gochuga ru or omit it entirely.
• Add shredded carrots or julienned Asian pear for extra crunch and sweetness.
• Use cold broth or water instead of just ice water to rinse the noodles for added flavor.
• Substitute honey with sugar or agave syrup if preferred.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 1 day. Because the noodles absorb the sauce, they may become soft over time. It’s best to prepare this dish fresh. If needed, toss with a little cold water before serving to refresh the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles instead of somyeon?

Yes, thin wheat noodles or even thin spaghetti can work, but somyeon provides the authentic texture and chewiness traditional to this dish.

Is Bibim Guksu spicy?

Yes, it has a spicy kick from gochujang and gochugaru, but you can adjust the heat level by reducing these ingredients to suit your taste.

Bibim Guksu (Korean Spicy Cold Noodles) Recipe

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★★★★★

4.9 from 136 reviews

Bibim Guksu is a vibrant and refreshing Korean spicy cold noodle dish made with thin wheat somyeon noodles tossed in a flavorful gochujang-based sauce. This dish combines spicy, savory, and slightly sweet elements, garnished with crisp cucumber, kimchi, toasted sesame seeds, and a soft-boiled egg for a well-balanced, delicious meal perfect for warm weather or anytime craving refreshing noodles.

• Author: Lara
• Prep Time: 10 minutes
• Cook Time: 7 minutes
• Total Time: 17 minutes
• Yield: 2 servings 1x
• Category: Stovetop
• Method: Stovetop
• Cuisine: Korean
• Diet: Halal

Ingredients

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Main Ingredients

• 8 oz somyeon noodles (thin wheat noodles)
• 1 cucumber, thinly sliced
• 1 soft-boiled egg
• Kimchi, for serving

Sauce Ingredients

• 3 tablespoons gochujang (Korean red chili paste)
• 2 teaspoons gochugaru (Korean chili flakes)
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 3 cloves garlic, minced
• 2 1/2 tablespoons honey
• 1 tablespoon toasted sesame seeds, crushed
• Toasted sesame seeds, for garnish

Instructions

1. Make the sauce: In a mixing bowl, combine gochujang, gochugaru, soy sauce, sesame oil, rice vinegar, minced garlic, honey, and crushed toasted sesame seeds. Mix well until all ingredients are incorporated and the sauce is smooth. Set aside to let the flavors meld.
2. Cook the noodles: Bring a large pot of water to a rolling boil. Add the somyeon noodles and cook according to package instructions, usually about 3-4 minutes until tender but still firm. Immediately drain and rinse the noodles under cold running water, then submerge them in a bowl of ice-cold water (blanching) to chill them and stop the cooking process. Drain thoroughly once cold.
3. Combine: Place the chilled noodles in a large mixing bowl. Pour the prepared sauce over the noodles and toss gently but thoroughly to evenly coat all noodles with the sauce, ensuring every strand is flavorful.
4. Serve: Transfer the coated noodles to serving bowls. Garnish each bowl with thin cucumber slices, a soft-boiled egg cut in half, extra toasted sesame seeds, and a side of kimchi. Serve immediately and enjoy the harmonious blend of spicy, tangy, crunchy, and soft textures.

Notes

• For an extra kick, adjust the amount of gochujang and gochugaru according to your spice tolerance.
• Soft-boil eggs by simmering them in boiling water for about 6-7 minutes for a slightly runny yolk.
• Ensure noodles are well rinsed in ice water to prevent them from sticking and to keep them cold.
• Kimchi adds a nice tang and texture complement but can be omitted for a milder taste.
• Use fresh garlic for best flavor in the sauce.
• The dish is best enjoyed immediately after tossing to maintain the fresh, cold texture.

Keywords: Bibim Guksu, Korean spicy cold noodles, somyeon noodles, gochujang, cold noodle salad, Korean summer dish, spicy noodles, kimchi noodles