The easy and healthy Bibim Guksu recipe we all need — spicy, tangy, fresh, exciting. Dig into a tangly bowl of Korean Spicy Cold Noodles!
Once the weather gets warm, I start craving Bibim Guksu — spicy, cold Korean mixed noodles.
15-minutes from start to finish! Lots of fresh vegetables to keep things light and crunchy! Refreshing, mouth-wateringly addictive, and easy to make Korean Bibim Noodles are my favorite pantry meal, for sure!
What is Bibim Guksu?
Bibim Guksu is an easy and healthy Korean noodle dish that’s frequently served in the summer and translated “mixed noodles.”
Part noodle dish, part salad — it’s similar to Bibimbap (“mixed rice”) in that everything is mixed together before eating.
A favorite in hot, humid weather, there’s minimal cooking required. The noodles cook in 3-4 minutes. Add the sauce and mix together. Add toppings of choice — and that’s it! So easy!
- Somyeon/Somen. Korean thin wheat noodles that cook very quickly (3-4 minutes). The thin, long strands twist together in a satisfying, delicious heap.
- Kimchi + Kimchi Juice. Tastes best with perfectly ripe kimchi that’s not too old.
- Bibim Sauce ingredients: Gochujang, Rice Vinegar, Sugar, Soy Sauce, Sesame Oil, Garlic.
- Toppings: Essential for a fresh, crunchy, healthy summer dish! (see below)
The beauty of Korean Bibim Noodles is the variety of customizable, DIY-style toppings you can add.
Feel free to add as much or as little as you like. Remember, it’s part noodles, part salad. The vegetables add lots of freshness, crunch, and lightness.
- Hard/Soft Boiled Egg (cut in half)
- Thinly Sliced Cucumber
- Thinly Sliced Korean Pear (regular apple or pear also work)
- Thinly Sliced Watermelon
- Kimchi (extra)
- Salad Greens (romaine, Bibb lettuce, mixed salad greens, micro greens, etc.)
- Shredded Cabbage (red or green)
- Shredded Carrots
- Shredded Gim (roasted seaweed snack)
How to Make Bibim Guksu:
- Cook noodles. Drain and rinse in cold water.
- Make sauce. Add noodles to sauce and mix!
- Add kimchi and kimchi juice and mix some more.
- Divide evenly between two bowls. Top with sliced cucumbers, red cabbage, and hard/soft-boiled egg. Enjoy!
Watch How to Make Korean Bibim Guksu Noodles:
How to serve Bibim Guksu:
Korean Bibim Guksu can be enjoyed as an individual meal or a larger party dish to be shared.
- Individual meal: divide mixed cold noodles evenly between two bowls. Top with cucumber, egg, and a sprinkle of sesame seeds. Fast and easy! (This is the way I wrote the recipe below.)
- Party dish (to be shared): pile Korean Cold Mixed Noodles onto a large serving platter. Top with mixed salad greens, thinly sliced Asian pear, thinly sliced cucumber, and sesame seeds.
- Be careful not to overcook. The texture is everything!
- Make sauce ahead of time. To make prep even faster! Keeps well in the fridge for 3-5 days.
- Make soft boiled eggs first. While the eggs sit in a cold water bath, prep the rest of the ingredients.
- Add more sesame oil. If the noodles are dry while mixing, add a drizzle or more of sesame oil. It will help the noodles to unstick.
- Taste and adjust seasoning. Since kimchi is a fermented food item and changes flavor as it ages, the final taste of the dish may need adjustment before serving. Before plating, I taste and adjust seasonings accordingly: if it’s too salty, add a pinch of sugar. If it’s bland, add a splash more kimchi juice.
Can I substitute with another kind of noodle?
The best kind of noodles for easy Bibim Guksu is Somyeon/Somen noodles. But I’ve also used Soba noodles which are Japanese buckwheat noodles. And I’ve even used Angel Hair pasta in desperate situations.
What’s the difference between Bibim Guksu vs Bibim Naengmyeon?
The main difference between Bibim Guksu and Bibim Naengmyeon is the type of noodle that’s used.
Bibim Guksu refers to thin, wheat noodles like Somyeon/Somen. The texture is soft and a little al dente. The thin noodles twist and wrap around each other for a pleasurable, soft bite of noodles.
Bibim Naengmyeon refers to noodles made from buckwheat, arrowroot, and/or sweet potato starch. Long and darker in color, Naengmyeon noodles have more stretch and chew. The texture is not as soft but pleasantly chewy and a little bit tough.
Can I make this dish ahead of time?
For maximum textural enjoyment, eat Korean Cold Mixed Noodles immediately after plating. That way, the noodles keep their twisty, soft texture.
Making this dish ahead of time will result in bloated noodles that are too soft and not as texturally satisfying.
However, the sauce and toppings can be prepped ahead of time. They can keep 3-5 days in the fridge, tightly covered. Simply cook the noodles, right before serving. When it’s time to eat, mix everything together and serve.
Other easy dishes you may enjoy:
- Spicy Cold Soba Noodle Salad
- Tuna Kimchi Fried Rice
- Seafood Soondubu Jjigae
- Japanese Okonomiyaki with Kimchi + Fried Egg
- Korean Street Toast
Bibim Guksu (Korean Spicy Cold Noodles)
- 10 oz/ 285g Somyeon/Somen (Korean thin wheat noodles)
- 2 Tbsp Gochujang
- 2 Tbsp rice vinegar (white vinegar or apple vinegar also works)
- 2 Tbsp sesame oil (plus more for drizzling)
- 2 Tbsp sugar
- 1 Tbsp soy sauce
- 2 cloves garlic (minced)
- 1/2 cup kimchi + kimchi juice (ripe kimchi that's good for table eating – do not use old kimchi!)
Additional Toppings: (optional)
- 1/2 cup julienned cucumber, divided
- 1/2 cup shredded red cabbage, divided
- 2 soft or hard-boiled egg, halved (1 for each serving)
- sesame seeds
- In a large bowl, add sauce ingredients. Mix with a spoon until well combined and no clumps remain. Set aside. (The sauce can be made ahead of time and stored in the fridge, tightly covered, for up to 3-4 days beforehand.)
- Bring a large pot of water to boil. When the water comes to a boil, add noodles. Cook according to manufacturer's instructions. (The noodles should be soft but not overcooked, about 3-4 minutes.) Drain and rinse with cold water until noodles are cold to the touch.
- Add drained noodles to the sauce and mix well.
- Add kimchi and juice and mix well. Drizzle with additional sesame oil if the noodles look dry.
- Evenly divide between two bowls. Scrape all the remaining sauce + kimchi onto the noodles. Top with cucumber, red cabbage, egg, and sprinkle of sesame seeds. Serve immediately, with more sesame oil for drizzling if needed.