Bibim Guksu: Korean Spicy Cold Noodles with Gochujang and Cucumber
By Isabella Quinn
Choose thin dried somyeon noodles, also labeled somen, for the light, springy bite that carries this bibim guksu sauce. This Korean spicy cold noodle dish coats chilled wheat noodles in a sweet, spicy, tangy, savory gochujang mixture, then contrasts it with crisp cucumber and a soft-boiled egg.
The sauce combines gochujang and gochugaru for chile heat with soy sauce, rice vinegar, honey, garlic, sesame oil, and crushed toasted sesame seeds. These pantry ingredients season the noodles in several directions at once: salty, sweet, tangy, garlicky, and nutty. Thinly sliced cucumber, kimchi, a soft-boiled egg, and extra sesame seeds provide the listed finish, while the cucumber keeps the bowl crisp against the coated strands. The combination is particularly refreshing in warm weather.
Bring the water to a boil and cook the somyeon according to its package directions, then rinse it in ice-cold water until every strand is cold and drain it well. The noodles should look separated before they take on an even red coating from the sauce. The frequent problem is leaving rinse water behind, which thins the seasoning and prevents close coating. Mixing the sauce first lets you dress the chilled noodles without delay.
Serve the noodles cold for lunch or dinner, either as a quick meal on their own or alongside Korean side dishes, proteins, soup, or rice dishes named in the article. Store leftovers in an airtight container in the refrigerator and serve them cold. A gentle toss before eating helps redistribute sauce that has settled around the noodles.
Why you'll love this recipe
- Thin somyeon keeps the bowl light and receptive to sauce, so the gochujang mixture coats each strand rather than weighing it down.
- Gochujang, gochugaru, soy sauce, vinegar, honey, garlic, and sesame oil build heat, sweetness, salt, tang, and nuttiness from a compact pantry list.
- Fresh cucumber contributes a cool, crisp contrast to the seasoned noodles, while kimchi and egg add optional texture and richness at serving.
- The recipe uses dried noodles and a short ingredient list, making it practical when fresh produce is limited but bold Korean flavors are wanted.
- Ice-cold rinsing preserves the intended chilled character and separates the thin strands, giving the sauce an even surface to cling to.
- Flexible garnishes let cucumbers, kimchi, sesame seeds, and a soft-boiled egg stretch the base into a fuller lunch or dinner.
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)
- •2.5 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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