Bibim Guksu (Korean Spicy Cold Noodles) is a refreshing, spicy, and tangy dish perfect for hot days or when you’re craving something light and flavorful. The noodles are tossed in a spicy, sweet, and sour sauce and topped with fresh vegetables.

This is definitely a dish that I make a lot. Like weekly. And that’s because it is SO easy to make and only takes about 10 minutes. My mom also made this for me a lot when I was younger, and she taught me this recipe! Here’s a recipe to make Bibim Guksu at home:

Ingredients:

For the Noodles:

• 8 oz (225g) somen noodles or thin wheat noodles (or any other thin noodles like angel hair pasta)
• 1 tablespoon sesame oil (for tossing the noodles)

For the Sauce:

• 2 tablespoons gochujang (Korean red chili paste)
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sugar (or honey)
• 1 tablespoon sesame oil
• 1 teaspoon minced garlic
• 1 teaspoon gochugaru (Korean red pepper flakes, optional for more heat)
• 1 tablespoon water (to adjust sauce consistency)

For Topping:

• 1 cucumber, julienned (thin strips)
• 1/2 carrot, julienned
• 1 boiled egg, halved
• 1/4 cup lettuce, shredded (optional)
• 1 tablespoon sesame seeds (for garnish)
• Chopped green onions (optional)
• Extra gochugaru or chili flakes (optional for more heat)

Instructions:

1. Cook the Noodles:

• Bring a large pot of water to a boil and cook the noodles according to the package instructions.
• Once cooked, drain the noodles and rinse them under cold running water to cool them down. You can also use ice water to speed up the cooling process.
• Once cool, toss the noodles in a teaspoon of sesame oil to prevent them from sticking together.

2. Make the Sauce:

• In a small bowl, mix together the gochujang, soy sauce, rice vinegar, sugar (or honey), sesame oil, minced garlic, and gochugaru (if using).
• Add water to thin out the sauce to your desired consistency. The sauce should be a little thick but still easy to mix with the noodles.

3. Prepare the Toppings:

• Julienne the cucumber and carrot into thin strips. You can also use a vegetable peeler for the cucumber.
• Boil the egg, peel it, and slice it in half.
• Shred some lettuce if you’re using it as a garnish.

4. Assemble the Dish:

• Place the cooled noodles in a large bowl.
• Pour the prepared sauce over the noodles and toss them well, making sure the noodles are evenly coated.
• Add the julienned cucumber, carrot, and shredded lettuce on top of the noodles.
• Place the boiled egg halves on top as well.

5. Garnish and Serve:

• Sprinkle sesame seeds over the noodles.
• Optionally, you can add a sprinkle of chopped green onions or extra chili flakes if you want more heat.
• Serve immediately and enjoy!

Tips:

• Noodles: You can use any type of noodles you prefer, but traditional somen noodles are a great option for this dish. If you want a gluten-free version, try using rice noodles or another gluten-free noodle option.
• Adjust Spice Level: If you want a milder version, reduce the amount of gochujang and gochugaru. If you like it spicier, add more gochugaru or chili flakes.
• Extra Toppings: You can get creative with the toppings by adding other vegetables like thinly sliced bell peppers, spinach, or even kimchi for extra flavor.
• Make Ahead: The sauce can be made ahead and stored in the fridge for a few days. Just toss it with the noodles and toppings when you’re ready to eat.

Enjoy your Bibim Guksu! This dish is perfect as a refreshing lunch, snack, or light dinner.