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Bibim Guksu (Spicy Cold Noodles)
4.6 from 87 votes

Bibim Guksu (Spicy Cold Noodles)

Bibim Guksu is a vibrant Korean cold noodle dish featuring buckwheat or wheat flour noodles chilled and tossed with a spicy, sweet, and tangy sauce made from gochujang, gochugaru, vinegar, and sugar. Freshly julienned vegetables and optional boiled egg add crunch and creaminess, while sesame oil and seeds offer a nutty finish, creating a refreshing contrast of textures and flavors ideal for warm weather.

Prep Time
15 mins
Cook Time
10 mins
Servings: 2
Course: Main Course
Cuisine: Korean

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.