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Bibim Guksu Spicy Cold Noodles - A Bright, Refreshing Korean Favorite

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • Noodles: 8 oz (225 g) somyeon/somen (thin wheat noodles)
  • Vegetables: 1 small cucumber (julienned), 1 small carrot (julienned), 1 cup napa cabbage or lettuce (shredded), 2 radishes (thinly sliced), 1 cup mung bean sprouts (optional)
  • Protein/Extras (optional): 1 soft- or hard-boiled egg (halved), 1 small can tuna (drained), 1/2 cup kimchi (sliced), 1/2 Korean or Asian pear (thinly sliced)
  • Garnishes: 1 tablespoon toasted sesame seeds, 1 scallion (thinly sliced), roasted seaweed strips (optional)
  • Sauce: 2 tablespoons gochujang (Korean red chili paste)
  • 1 tablespoon gochugaru (Korean chili flakes), optional for extra heat
  • 1 1/2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 1/2 tablespoons sugar or honey
  • 1 tablespoon sesame oil
  • 1 clove garlic (grated)
  • 1 teaspoon grated ginger (optional)
  • 1–2 tablespoons cold water (to loosen as needed)
  • For boiling: Salt for cooking water

Method
 

  1. Prep the vegetables: Julienne the cucumber and carrot. Shred the cabbage or lettuce. Slice radishes thin. Set everything in the fridge to keep it crisp.
  2. Make the sauce: In a bowl, whisk gochujang, soy sauce, rice vinegar, sugar or honey, sesame oil, garlic, and optional gochugaru and ginger. Add cold water, 1 tablespoon at a time, until pourable but still thick.
  3. Cook the noodles: Bring a large pot of salted water to a rolling boil. Add somyeon and cook 3–4 minutes or until just tender.
  4. Rinse and chill: Drain and immediately rinse noodles under very cold water. Rub gently with your hands to remove starch. Drain well.
  5. Toss with sauce: In a large bowl, combine cold noodles with the sauce until evenly coated.
  6. Assemble: Top with cucumber, carrot, cabbage or lettuce, and radishes. Add egg, tuna, kimchi, or pear if using.
  7. Garnish and serve: Sprinkle sesame seeds, scallions, and seaweed strips. Taste and adjust with more vinegar for tang, sugar for sweetness, or gochugaru for heat.