Bibim Guksu (Spicy Cold Noodles)
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
10 mins
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Servings
2
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Course
Main Course
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Cuisine
Korean
Bibim Guksu (Spicy Cold Noodles)
Description
Bibim Guksu combines chewy buckwheat or thin wheat noodles cooked and chilled thoroughly to provide a cool base. The sauce blends Korean chili paste and flakes with sugar, rice vinegar, soy sauce, garlic, and optional hot mustard and soft drinks, lending a balanced heat and sweetness. Julienne cuts of cucumber, carrot, red cabbage, and lettuce complement the noodles by adding crispness and freshness.
The dish is assembled by arranging noodles and vegetables neatly, drizzling sesame oil and sprinkling sesame seeds, with optional boiled egg halves on top. It can be served with the sauce on the side or mixed together before serving for a fully integrated flavor experience. The cold temperature and spicy tang make it a lively and refreshing meal option.
The sauce can be made ahead and stored, allowing the flavors to meld further. Noodles and vegetables are kept cool until serving to maintain texture.
Ingredients
- 8 ounces buckwheat noodles aka memil guksu, or wheat flour noodles (somyeon/somen
- 1 cucumber small, about 3 ounces
- 1 carrot small, about 3 ounces
- 2 ounces red cabbage leaves
- 2 ounces lettuce leaves
- 1/2 cup kimchi thinly sliced
- 1 egg boiled, optional
- 1 tablespoon sesame oil See note
- 2 teaspoons sesame seeds
Sauce:
- 3 tablespoons gochujang Korean chili pepper paste
- 1 tablespoon gochugaru Korean chili pepper flakes
- 1 teaspoon hot mustard paste optional, Korean/Asian, called gyeoja
- 2 tablespoons sugar adjust to taste, or corn syrup/oligo syrup
- 2 tablespoons rice vinegar adjust to taste, or apple cider vinegar
- 1 tablespoon soy sauce
- 1 clove garlic minced
- 2 tablespoons soft drink optional, such as ginger ale, Sprite, etc.; or apple juice; or orange juice; or 1 tablespoon Korean plum syrup (maesilcheong
Instructions
- Mix all sauce ingredients and keep it cool in the fridge. The sauce can be prepared ahead of time, and it will keep well for up to 2 weeks.
- Julienne the cucumber, carrot and red cabbage. Thinly slice the lettuce. Keep them cool in the fridge or in ice water (drain well before using) if you like.
- Bring a medium pot of water to a boil. Cook the noodles according to the package instructions. Drain quickly and shock in cold water to stop cooking.
- Drain and rinse in icy cold water until the noodles are very cold. Make two one-serving size mounds. Place the mounds in a colander to drain.
- Place the noodles in the middle of the serving bowl and nicely arrange the cold vegetables over the noodles. Drizzle the sesame oil over, sprinkle with the sesame seeds, and place a half of boiled egg on top. The sauce can be served on top or separately.
- Alternatively, you can toss it all together before serving. Mix the noodles well with the sauce, add the sesame oil and vegetables, and toss well. Sprinkle with the sesame seeds and place a half of boiled egg on top.
User Reviews
Overall Rating
4.6
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