Bibimguksu is the perfect cold noodle dish to enjoy on a hot summer day. Even better, it’s ready in 15 minutes or less!
The perfect summer dish
Bibimguksu (비빔국수) is a popular cold spicy noodle dish that takes no more than 15 minutes to prepare. It’s made with somyeon (소면) noodles, or wheat flour noodles – called somen noodles in Japanese cuisine.
Bibimguksu ingredients
All of the ingredients can be found at any Korean grocery store. I highly recommend using Korean brand ingredients for a more authentic taste.
Sauce
- gochujang – otherwise known as Korean red pepper paste. This is a staple Korean ingredient and I use it for so many of my recipes. It has a vibrant red color and looks extremely spicy, but don’t be fooled! Many gochujang brands are actually not that spicy. Many brands specify the spice level on the label. Look for level 1 to 3 for a mild to medium spice level. Level 4 is extremely spicy!
- soy sauce – Korean soy sauce has a very different taste compared to Japanese soy sauce. It’s much less salty and a bit sweeter. I almost always use Korean soy sauce, or ganjang (간장) for my Korean recipes. Adjust your measurements accordingly if using a different soy sauce.
- vinegar – I used Ottogi brand vinegar for this recipe. It’s the regular Korean vinegar with a picture of wheat on the label.
- sesame oil – provides a nutty aroma
- sweet onion – make sure to use a fine grater for a soupy, mashed consistency. Chopping the onions with a knife will not mix well with the sauce.
- plum extract – this ingredient is crucial for the best taste! It provides a fruity, sweet and mildly tangy flavor which also helps balance the other flavors.
- sugar
- sesame seeds
Noodle cooking tips
Somyeon noodles are thin and prone to overcooking, so handle with care!
- Start by boiling a large pot of water. Once the water is boiling, add the dry noodles and stir occasionally. It softens very quickly. Eventually, the water will come to a rolling boil again which is when you need to add a splash (~⅓ cup) of cool water to the pot to cool it down. I usually do this about 3 times to prevent overcooking.
- After about 7 minutes or so (the time will vary), drain your noodles and run it under cold water. This stops the cooking process and removes the starch. Somyeon noodles are very starchy, so you need to vigorously mix the noodles in water to remove the starch. Pretend the noodles are laundry and swish it around til the water turns clear!
- Next, let the noodles sit in water and add ice so it’s extra cold. Let it chill for about 5 minutes so the noodles become chewy. Drain well and it’s ready to serve!
More Korean recipes
- corn cheese – this is a popular dish in Korea, usually eaten at Korean BBQ and paired with soju or beer
- rice cake skewers – crispy, soft, chewy, salty and sweet… basically all of the best flavors and textures rolled up into one!
- kimchi fried rice – Korean comfort food at its finest
- mini Korean corn dogs – a classic street food found in Korea
Bibimguksu (Korean Spicy Noodles)
- Total Time: 15 minutes
- Yield: 2 servings 1x
Description
Bibimguksu is the perfect cold noodle dish to enjoy on a hot summer day. Even better, it’s ready in 15 minutes or less!
Ingredients
Scale
- somyeon noodles, or Korean wheat flour noodles (200g dry weight)
- ¼ cup gochujang (Korean red pepper paste, 75g)
- 1 tbsp soy sauce (see note below)
- 1 tbsp vinegar
- 1 tbsp sesame oil
- 3 tbsp sweet onion, finely grated
- 1 tbsp plum extract
- 2 tsp sugar (adjust according to taste)
- 1 tsp sesame seeds
- 150g 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 til soft but slightly firm. Add a splash of cool water to the pot each time the water comes to a boil in order to prevent overcooking. Drain the noodles and swish vigorously in a bowl of water to remove the starch until the water runs clear. Let it sit in ice water for about 5 minutes for a more chewy bite. Drain well and squeeze to remove the water.
- Prepare the sauce by adding gochujang, soy sauce, vinegar, sesame oil, grated onion, plum extract and sugar to a bowl. Taste it and adjust the ingredients as necessary. I recommend adding sugar gradually and adjusting it to suit your taste. Add sesame seeds to a ziplock bag and crush about half of it, then add to the sauce.
- Once the sauce is done, add the noodles and sliced cucumbers. Mix well – I like to use a plastic glove for this part. Plate and garnish with kimchi, gochugaru and a boiled egg. Enjoy!
Notes
I used Korean soy sauce for this recipe which is less salty and a bit sweeter than Japanese soy sauce. Adjust accordingly if using a different soy sauce.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Cuisine: Korean food
Keywords: korean food, bibimguksu, cold spicy noodles
