Bibim Guksu (Korean Spicy Cold Noodles) Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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
