Bibimguksu is an ideal cold noodle dish for hot summer days, and it can be ready in 15 minutes or less.
The perfect summer dish
Bibimguksu (비빔국수) is a beloved Korean cold spicy noodle dish that takes about 15 minutes to make. It uses somyeon (소면) — thin Korean wheat noodles similar to Japanese somen — and a bright, balanced sauce that’s quick to prepare.
Bibimguksu ingredients
Most of these ingredients are available at Korean grocery stores. For the most authentic flavor, choose Korean brands when you can.
Sauce
- gochujang – Korean red pepper paste. It looks fiery but many brands are mild to medium. Check label spice levels and choose 1–3 for mild to medium heat; level 4 is very spicy.
- soy sauce – Korean soy sauce (ganjang, 간장) tastes different from Japanese varieties: it’s generally less salty and slightly sweeter. Adjust amounts if you use another type.
- vinegar – a mild Korean vinegar works well.
- sesame oil – adds a nutty aroma.
- sweet onion – finely grate for a smooth, slightly soupy texture; finely chopping won’t incorporate as well.
- plum extract – provides a fruity sweetness and gentle tang that helps balance the sauce.
- sugar – adjust to taste.
- sesame seeds – for texture and aroma.
Noodle cooking tips
Somyeon are very thin and cook quickly, so watch them closely.
- Bring a large pot of water to a rolling boil and add the dry noodles. Stir occasionally. When the water returns to a boil, add a small splash (about 1/3 cup) of cool water to lower the temperature. Repeat this a few times to avoid overcooking.
- After about 6–8 minutes (cook times vary), drain the noodles and rinse under cold water. Vigorously agitate the noodles in water to remove excess starch until the water runs clear.
- Place the noodles in ice water for about 5 minutes to firm the texture and make them chewier. Drain thoroughly and squeeze out excess water before dressing.
More Korean recipes
- corn cheese – a popular side dish often served at Korean BBQ and paired with soju or beer
- rice cake skewers (tteok-kkochi) – crispy, soft, chewy, salty and sweet all at once
- kimchi fried rice – classic Korean comfort food
- mini Korean corn dogs – a favorite street snack in Korea
Bibimguksu (Korean Spicy Noodles)
- Author: Jasmine and Tea
- Total Time: 15 minutes
- Yield: 2 servings 1x
Description
Bibimguksu is a refreshing, spicy cold noodle dish perfect for hot weather. The simple sauce combines bright, tangy and sweet elements to coat thin somyeon noodles and crisp cucumber slices. It’s quick to make and easily adjusted to your preferred heat and sweetness.
Ingredients
Scale
- Somyeon noodles, Korean wheat flour noodles (about 200 g dry)
- ¼ cup gochujang (about 75 g)
- 1 tbsp soy sauce
- 1 tbsp vinegar
- 1 tbsp sesame oil
- 3 tbsp sweet onion, finely grated
- 1 tbsp plum extract
- 2 tsp sugar (adjust to taste)
- 1 tsp sesame seeds
- 150 g sliced cucumber
Toppings: gochugaru (Korean red pepper flakes), boiled egg, kimchi
Instructions
- Bring a large pot of water to a boil and cook the noodles until just tender but still slightly firm. When the water returns to a boil, add a small splash of cool water to slow the cooking; repeat as needed to avoid overcooking. Drain and rinse the noodles under cold water, stirring vigorously to remove excess starch until the rinse water is clear. Chill the noodles in ice water for about 5 minutes for a chewier texture, then drain and squeeze gently to remove excess water.
- Make the sauce by combining gochujang, soy sauce, vinegar, sesame oil, grated onion, plum extract and sugar in a bowl. Taste and adjust the balance of heat, salt and sweetness. Toasted sesame seeds can be lightly crushed and added for texture.
- Toss the drained noodles with the sauce and sliced cucumber until evenly coated. Serve topped with kimchi, a boiled egg and a sprinkle of gochugaru or extra sesame seeds. Enjoy immediately.
Notes
Korean soy sauce is typically less salty and a bit sweeter than Japanese soy sauce; if using a different variety, adjust the amount to taste. Adjust gochujang and sugar to control heat and sweetness.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Cuisine: Korean food
Keywords: korean food, bibimguksu, cold spicy noodles