Bibim Guksu
Spicy Korean Cold Noodles
A vibrant and refreshing Korean dish featuring chewy wheat noodles tossed in a sweet, spicy, and tangy gochujang-based sauce, topped with crisp vegetables and a hard-boiled egg. Perfect for a quick and satisfying meal, especially on a warm day.
🧂 Ingredients
- 200 g Thin wheat noodles (somyeon or similar)(Look for somyeon, a thin Korean wheat noodle, often sold in bundles. If unavailable, thin spaghetti or capellini can be substituted.)
- 3 tbsp Gochujang (Korean chili paste)(Adjust to your spice preference. Use a mild gochujang for less heat.)
- 2 tbsp Rice vinegar(Provides essential tanginess.)
- 1 tbsp Sugar(Balances the spice and acidity. Granulated or brown sugar works.)
- 1 tbsp Sesame oil(Adds a nutty aroma and flavor to the sauce.)
- 1 clove Minced garlic(Freshly minced garlic is best.)
- 1 tsp Toasted sesame seeds(For garnish and added flavor.)
- 1/4 medium Cucumber(Julienned thinly for a crisp texture.)
- 1 large Hard-boiled egg(Peeled and halved or quartered.)
👨🍳 Instructions
- 1
Cook the noodles: Bring a large pot of water to a rolling boil over high heat. Add the thin wheat noodles and cook according to package directions, usually about 5-7 minutes, until al dente (tender but with a slight bite). Stir occasionally to prevent sticking.
⏱️ 7-10 minutes - 2
Rinse and drain noodles: Once cooked, immediately drain the noodles into a colander. Rinse them thoroughly under cold running water to stop the cooking process and remove excess starch. This is crucial for a cold noodle dish. Drain very well, shaking off as much water as possible.
⏱️ 2 minutes - 3
Prepare the sauce: While the noodles are cooking or draining, whisk together the gochujang, rice vinegar, sugar, sesame oil, minced garlic, and toasted sesame seeds in a medium bowl until smooth and well combined. Taste and adjust seasoning if needed – add more sugar for sweetness, vinegar for tang, or gochujang for spice.
⏱️ 5 minutes - 4
Combine noodles and sauce: Add the well-drained noodles to the bowl with the sauce. Use tongs or chopsticks to gently toss the noodles, ensuring they are evenly coated with the sauce. Continue tossing for about 2-3 minutes until the noodles absorb the flavors.
⏱️ 3 minutes - 5
Assemble and serve: Divide the sauced noodles between two serving bowls. Top each bowl with the julienned cucumber and the halved or quartered hard-boiled egg. Serve immediately.
⏱️ 2 minutes
💡 Pro Tips
- ✓For an extra refreshing touch, chill the prepared noodles and sauce in the refrigerator for about 15-30 minutes before serving.
- ✓The sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
- ✓Add other toppings like shredded carrots, kimchi, or a drizzle of extra sesame oil.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add shredded napa cabbage or perilla leaves for extra texture and flavor.
- For a milder version, reduce the amount of gochujang and add a teaspoon of honey or corn syrup.
- Incorporate cooked and seasoned ground beef or shredded chicken for a more substantial meal.