Bibim Guksu (Korean Spicy Cold Noodles) Recipe

Introduction

Bibim Guksu is a refreshing Korean spicy cold noodle dish perfect for warm days or when you want something light but flavorful. It features thin wheat noodles tossed in a vibrant, tangy sauce with a hint of heat and sweetness.

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. Cook the somyeon noodles according to package instructions until tender. Drain and immediately rinse under ice-cold water to chill the noodles, then drain again.
3. Step 3: Add the prepared sauce over the cold noodles and toss gently to coat them evenly with the sauce.
4. Step 4: Serve the noodles garnished with the soft-boiled egg, thin cucumber slices, extra toasted sesame seeds, and a side of kimchi. Enjoy immediately.

Tips & Variations

• For extra crunch, add julienned carrots or radish alongside the cucumber slices.
• Adjust the sweetness by adding more or less honey according to your taste.
• Use a fork to gently fluff the noodles after rinsing to prevent clumping.
• If you prefer less heat, reduce the amount of gochugaru or omit it altogether.

Storage

Store leftover Bibim Guksu in an airtight container in the refrigerator for up to 1 day. The noodles may absorb more sauce over time and become softer. It’s best enjoyed fresh, but if reheating, do so gently in a microwave or serve chilled again with a splash of water or vinegar to refresh the flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other noodles instead of somyeon?

Yes, you can substitute somyeon with thin spaghetti, angel hair pasta, or even somen noodles. Make sure to adjust cooking time accordingly.

Is Bibim Guksu always served cold?

Traditionally, Bibim Guksu is a cold noodle dish meant to be refreshing, especially in warm weather. Serving it cold helps keep the noodles firm and enhances the vibrant flavors of the sauce.

Bibim Guksu (Korean Spicy Cold Noodles) Recipe

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★★★★★

4.7 from 302 reviews

• Author: Charlotte
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Diet: Halal

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Description

Bibim Guksu is a refreshing Korean spicy cold noodle dish featuring thin wheat noodles tossed in a vibrant and flavorful sauce made from gochujang, gochugaru, soy sauce, sesame oil, rice vinegar, garlic, and honey. Served chilled with crisp cucumber slices, a soft-boiled egg, kimchi, and toasted sesame seeds, this dish is perfect for a light yet satisfying summer meal.

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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
• Extra toasted sesame seeds for garnish
• Kimchi as a side or topping

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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. Mix thoroughly until all ingredients are well incorporated. Set the sauce aside to allow flavors to meld while you prepare the noodles.
2. Cook the noodles: Bring a large pot of water to a boil. Add the somyeon noodles and cook them according to the package instructions, usually about 3-4 minutes, until tender but still slightly firm. Immediately drain the noodles and transfer them to a bowl of ice-cold water to blanch. This stops cooking and cools the noodles, giving them a chewy texture. Drain the noodles well to remove excess water.
3. Combine: Place the cold, drained noodles into a large bowl. Pour the prepared sauce over the noodles and toss gently but thoroughly, ensuring that each strand is evenly coated with the spicy sauce for balanced flavor.
4. Serve: Transfer the dressed noodles onto serving plates or bowls. Garnish with thinly sliced cucumber, a soft-boiled egg halved or whole, and a sprinkle of extra toasted sesame seeds. Serve with kimchi on the side or on top for an authentic Korean touch. Enjoy immediately for the best taste and texture.

Notes

• For perfectly cooked noodles, watch the boiling time closely and shock immediately in ice water to prevent overcooking.
• Adjust the amount of gochugaru and gochujang to control spice level according to your preference.
• Soft-boiled eggs should have a slightly runny yolk for optimal creaminess that complements the spicy noodles.
• Kimchi adds a tangy crunch; use your favorite type or brand for personal taste.
• Store any leftover sauce separately in the refrigerator for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Noodles
• Method: Stovetop
• Cuisine: Korean

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