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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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
