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bibmguksu close up

Bibimguksu (Korean Spicy Noodles)


  • Author: Jasmine and Tea
  • 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

  1. 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.
  2. 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.
  3. 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