Bibim Guksu (Korean Spicy Cold Noodles) Recipe

Introduction

Bibim Guksu is a refreshing Korean dish featuring spicy cold noodles tossed in a flavorful chili sauce. Perfect for warm days, this dish combines a balance of heat, tang, and sweetness with crisp cucumber and a soft-boiled egg.

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: Make 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 pot of water to a boil and cook the somyeon noodles according to the package instructions until tender. Drain and immediately rinse under ice-cold water to cool and stop the cooking process. Drain again thoroughly.
3. Step 3: Place the cooled noodles in a large bowl. Pour the prepared sauce over the noodles and toss gently to coat them evenly.
4. Step 4: Serve the noodles topped with thinly sliced cucumber, a soft-boiled egg, a sprinkle of toasted sesame seeds, and a side of kimchi. Enjoy your spicy, refreshing Bibim Guksu!

Tips & Variations

• Use somyeon noodles or substitute with thin spaghetti or angel hair pasta if unavailable.
• Adjust the amount of gochugaru or gochujang to control the spiciness level to your taste.
• Add shredded carrots or julienned radish for extra crunch and color.
• For a vegan version, omit the egg and serve with pickled vegetables instead of kimchi if desired.

Storage

Store any leftover noodles and sauce separately in airtight containers in the refrigerator for up to 1 day. When ready to eat, toss noodles with the sauce again and serve chilled. Avoid storing tossed noodles for too long as they can become soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Bibim Guksu ahead of time?

It’s best to prepare the noodles and sauce separately and combine them just before serving to maintain the noodles’ texture and freshness.

What can I use if I don’t have gochujang?

If gochujang is unavailable, mix a bit of chili paste or hot sauce with a touch of miso paste and a small amount of sugar as a substitute, though the flavor will differ slightly.

Bibim Guksu (Korean Spicy Cold Noodles) Recipe

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★★★★★

4.9 from 53 reviews

Bibim Guksu is a refreshing Korean spicy cold noodle dish featuring thin wheat noodles tossed in a vibrant, tangy, and slightly sweet gochujang-based sauce. It’s garnished with crisp cucumber slices, a soft-boiled egg, kimchi, and toasted sesame seeds, making it perfect for a light yet flavorful meal, especially on warm days.

• Author: Elias
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Category: Noodles
• Method: Stovetop
• Cuisine: Korean

Ingredients

Scale 1x2x3x

Noodles

• 8 oz somyeon noodles (thin wheat noodles)

Sauce

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

Garnishes

• 1 cucumber (thinly sliced)
• 1 soft-boiled egg
• Additional toasted sesame seeds
• Kimchi (to taste)

Instructions

1. Make the sauce: In a mixing bowl, combine the gochujang, gochugaru, soy sauce, sesame oil, rice vinegar, minced garlic, honey, and crushed toasted sesame seeds. Stir well until the sauce is smooth and evenly blended. Set aside to allow the flavors to meld.
2. Cook the noodles: Bring a large pot of water to a rolling boil. Add the somyeon noodles and cook according to the package instructions, usually around 3-4 minutes, until tender but still firm. Immediately rinse the noodles under cold running water and then submerge them in ice-cold water to stop the cooking process and chill them thoroughly. Drain well.
3. Combine: Place the drained cold noodles in a mixing bowl and pour the prepared sauce over them. Toss gently but thoroughly until every strand is coated evenly with the spicy sauce.
4. Serve: Transfer the sauced noodles to a serving bowl. Garnish with thinly sliced cucumber, a halved soft-boiled egg, a generous sprinkle of toasted sesame seeds, and a side of kimchi. Serve immediately and enjoy the harmonious balance of spicy, sour, sweet, and savory flavors.

Notes

• For an authentic flavor, use Korean gochujang and gochugaru available at Asian grocery stores.
• You can adjust the spiciness by varying the amount of gochugaru and gochujang.
• Soaking the noodles in ice water after cooking ensures they remain firm and refreshingly cold.
• Soft-boiled eggs should have a slightly runny yolk; cook for about 6-7 minutes for perfect consistency.
• Kimchi adds a spicy, tangy crunch—use your favorite type or substitute with pickled vegetables if desired.
• This dish is best served immediately to maintain the texture and chill of the noodles.

Keywords: Bibim Guksu, Korean cold noodles, spicy noodles, summer noodles, gochujang noodles, Korean cuisine, cold noodle salad