This easy Bibim Guksu recipe features thin wheat noodles coated in a spicy, sweet, and tangy gochujang-based sauce, garnished with kimchi and fresh vegetables to finish. These savory noodles are incredibly simple to prepare, yet loaded with delicious flavors that will have you craving for more!
What is Bibim Guksu?
Warm weather is finally here, and there’s truly nothing that beats a nice refreshing bowl of cold noodles to cool down during the summertime.
As you may already know, cold noodles are one of my favorite types of foods to indulge in, and I hope to share as many easy recipes as I can with you during the season, and there’s truly no better dish than Bibim Guksu to kick off this series!
Korean cold noodles come in many different kinds, some with broth and some without, with many different kinds of noodles to choose from as well. The dish I am sharing with you today is called Bibim Guksu (비빔국수), sometimes referred to as Bibimmyeon, which translates to mixed noodles.
Bibim Guksu is one of the most popular dishes in Korea especially in the summertime, to be served alongside a Korean BBQ spread or dumplings to make up for a satisfying meal to indulge in with your loved ones.
Made with thin wheat flour noodles called Somyeon (소면) which is also referred to as Somen in Japanese cuisine, this dish is delightfully simple to prepare, and only takes 10 minutes from start to finish, making it the ultimate easy meal to enjoy in the warm weather.
Thanks to its thin consistency, the noodles are cooked in just 3-4 minutes, in which the only step left is to assemble the flavorful sauce made with a base of Gochujang and garlic for the noodles to be mixed in.
The simplicity of this dish makes it to be my go-to dish for the summer, and its incredibly satisfying taste and texture are truly alluring. It’s even more refreshing when served with a handful of fresh vegetables, kimchi, soft-boiled egg, and any other crisp vegetables of choice.
Every bite of these noodles is a burst of flavor and can be classified as a cold noodle salad when extra vegetables are added, and I’m confident to say it is one of the most addictive dishes in Korean cuisine.
What do I need to make Bibim Guksu?
As mentioned earlier, the appeal of this dish is that it is so flavorful yet so unbelievably easy to prepare.
The only cooking process is for the noodles, which can be simply prepared in just 3 minutes, and it calls for a handful of simple pantry ingredients, making it my go-to meal for the summertime. Here is a list of ingredients you will need:
- Somyeon (thin wheat noodles): these noodles are easily found in the rice/noodle section in Korean grocery stores, but you can also use the Japanese kind (Somen) as well, or any other thin noodles of choice.
- Gochujang (Korean chili paste), honey (or sugar), sesame seeds, garlic, soy sauce, vinegar, and sesame oil: for the sauce. You can also add 1-2 tablespoons of Gochugaru (Korean chili flakes) if you prefer the noodles extra spicy.
- Popular toppings include a soft-boiled egg, cucumber, kimchi, lettuce, cabbage, perilla leaves, and carrot, but you can add any vegetables of choice. My personal favorite combination includes a soft-boiled egg, cucumber, aged kimchi, and crushed sesame seeds as featured in the video!
Tips & tricks to make the best Bibim Guksu
Although this dish is simple to make, the following tips will help you to make a perfect batch of Bibim Guksu:
- Assemble the sauce first: this will allow the sauce to thoroughly together and maximize the flavor as the other ingredients are being prepared.
- Prepare a bowl of ice water before the noodles are fully cooked, or have a tap that runs very cold water. This will ensure that the noodles are not overcooked, and have that perfect, slightly chewy texture to complement the fresh veggies.
- Prepare the soft-boiled egg in advance. You can also serve a hard-boiled egg as well, but I find that soft-boiled eggs which are boiled for 8 minutes (for large eggs) are the perfect addition to these noodles.
- Be creative with the fresh toppings! My personal favorite is cucumber and kimchi, but any fresh vegetables (ones you usually put in your cold salads) will complement the noodles very well.
And that’s it! I hope you enjoy this easy and delicious recipe, and please leave me a comment below or message me on Instagram if you have any questions. Happy cooking!
For visual instructions, please refer to the video tutorial above (you will need to disable AdBlock if you are on your computer!).
Other easy Korean recipes you may like:
- 5-Minute Korean Silken Tofu
- Korean Marinated Eggs (Mayak Eggs)
- Tteokbokki (Korean Spicy Rice Cakes)
- Dubu Jorim (Korean Braised Tofu)
- Creamy Egg Sandwich
- Stir-Fried Kimchi Udon Noodles
10-Minute Bibim Guksu (Korean Spicy Cold Noodles)
- 7 oz (200g) Somyeon (thin wheat noodles) or your choice of thin noodles
- 4 tbsp Gochujang (Korean chili paste)
- 3 tbsp honey or sugar
- 2 tbsp toasted sesame seeds
- 3 cloves garlic minced
- 2 tbsp soy sauce
- 2 tbsp vinegar white, rice, or apple cider vinegar
- 2 tbsp sesame oil
- 1 tbsp Gochugaru (Korean chili powder) optional, for extra spice
- cucumber, kimchi, soft-boiled egg, crushed sesame seeds, and/or any other veggies of choice optional, for garnish
- Combine all sauce ingredients in a bowl and set aside.
- Cook noodles according to package instructions. Drain and rinse the noodles under ice-cold water, rubbing them with your hands to remove excess starch. Drain well and place in a bowl.
- Add the sauce over the noodles and mix together until the noodles are well coated. Garnish to your preference and enjoy!