Bibim Guksu: Korean Spicy Cold Noodles with Gochujang and Cucumber
By Isabella Quinn
Prep
5 min
Cook
5 min
Total
10 min
Servings
2
Level
Easy
Thin, dried somyeon or somen noodles work well with this sauce because they have the chewy texture preferred in bibim guksu․ Bibim guksu is a Korean cold noodle dish featuring cooked wheat noodles mixed with gochujang sauce that has sweet, sour, spicy, and salty flavors and served with cucumber slices and soft-boiled eggs․
The sauce contains gochujang and gochugaru for a spicy kick and other ingredients such as soy sauce, rice vinegar, honey, garlic, sesame oil, and crushed sesame seeds․ The noodles absorb many flavors in the sauce, including salty, sweet, sour, garlicky, and nutty flavors․ Other toppings mentioned for this dish include sliced cucumber, kimchi, a soft-boiled egg, and more sesame seeds․ Sliced cucumber provides a crunchy texture to this dish․ This dish is particularly well suited for hot weather․
Boil water and prepare the somyeon according to package instructions․ Rinse cooked somyeon in ice water and drain well to cool completely․ Separate the noodles before adding the sauce․ Common preparation problems with this recipe include wet noodles that release liquid and do not fully absorb the sauce․ Preparing the sauce ahead of time can help ensure that cold noodles are evenly coated with the sauce․
Serve cold noodles for lunch or dinner as a complete meal or side dish with other Korean foods, including protein and rice and soup dishes listed in the article․ Leftovers can be refrigerated in a covered container and served cold․ Gently stir noodles before eating to mix any sauce that has settled on them․
Why you'll love this recipe
- Thin somyeon helps make the dish light and flavorful with sauces․
- Gochujang sauce can be applied more easily and evenly to thin somyeon without weighing down the dish․
- Gochujang, gochugaru, soy sauce, vinegar, honey, garlic, and sesame oil offer spicy, sweet, savory, sour, and nutty flavors with common kitchen ingredients․
- Fresh cucumber adds a cool, crisp contrast that complements the noodles, Kimchi and a fried egg are other optional toppings that can be served with this dish․
- The recipe contains dried noodles and few other ingredients․
- This dish is a good alternative when fresh fruits and vegetables are not available, but you would like to eat bold Korean flavors․
- Cold rinsing helps keep the pasta cold and separates the strands, allowing more sauce to cling to the cooked pasta․
- Adaptable toppings include cucumbers, kimchi, sesame seeds, and a soft-boiled egg, which can make a simple dish more filling and turn it into a lunch or dinner option․
Ingredients
- •8 oz somyeon noodles (thin wheat noodles)
- •3 tbsp gochujang
- •2 tsp gochugaru
- •2 tbsp soy sauce
- •2 tbsp sesame oil
- •2 tbsp rice vinegar
- •3 cloves garlic (minced)
- •2 ½ tbsp honey
- •1 tbsp toasted sesame seeds (crushed)
- •1 cucumber (thinly sliced)
- •1 soft-boiled egg
- •toasted sesame seeds (for garnish)
- •kimchi (for garnish)
Instructions
- 1
In a mixing bowl, mix the gochujang, gochugaru, soy sauce, sesame oil, rice vinegar, garlic, honey, and sesame seeds. Set aside.
- 2
Bring a pot of water to a boil.
- 3
Cook the noodles according to the package instructions.
- 4
Blanch the noodles in ice-cold water until cold, then drain.
- 5
Add the sauce over the noodles and mix until evenly coated.
- 6
Garnish with a soft-boiled egg, kimchi, thinly sliced cucumber, and sesame seeds.
FAQ
Nutrition (per serving)
Calories
751
Protein
12g
Fat
20g
Carbs
131g
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