The kind of pantry meal we all need right now — spicy, tangy, fresh, exciting. And ready in 15 minutes! Dig into a twisted heap of Bibim Guksu and satisfy all those Korean noodle cravings!
The weather is getting warmer. Finally — time for Korean cold noodles!
Koreans are masters at the art of cold noodles. Mul Naeng Myeon. Bibim Naeng Myeon. Kong Guksu. A big, icy bowl of any of these would easily make it to my Last Supper list.
But nothing beats the ease and simplicity of Bibimguksu. The hardest part will be waiting for the water to come to a boil, no joke!
What is Bibim Guksu?
Bibim Guksu is roughly translated “Mixed Noodles.”
Bibim = Mixed. Guksu = Noodles. These are noodles mixed with sauce.
(Side note: Bibimbap, another classic Korean favorite is “Mixed Rice.” Bibim = Mixed. Bap = Rice.)
Bibim Guksu differs from Bibim Naeng Myun, even though they are both mixed Korean cold noodles. The main difference is the noodle. Bibim Guksu is made with somyeon (or mak guksu). Bibim Naeng Myun is made with Korean buckwheat noodles which is much chewier.
Bibim Guksu is super fast and easy to make. A 2- minute sauce. Pantry ingredients. Thin noodles that cook quickly.
Bibim Guksu is also versatile. Koreans typically add kimchi, cucumber, hard-boiled egg, green onion, or salad greens to the noodles. It really depends on what you have on hand.
But the sauce is everything. Spicy. Vinegary. Savory. Sweet.
The umami bomb of flavor comes from a trio of fermented goodness: gochujang, soy sauce, and rice vinegar. Combine in one bowl and slather over a tangled mess of noodles. Drizzle with more fragrant sesame oil. Delicious! I cannot resist the allure of these noodles once it gets hot!
How to serve Bibim Guksu:
For a complete, individual meal, divide 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.)
For a side, pile noodles onto a large serving platter. Top with green onion and sesame seeds. Refreshing and simple — SO good!
For me, I cook these noodles most often when I’m tired or it’s too hot to cook. Coated in slick sauce with a sharp vinegary kick, these noodles are the perfect pick-me-up when you’re feeling blah. Enjoy!
How to Make Bibimguksu:
Mix sauce ingredients in a large bowl.
Cook noodles. Rinse noodles in cold water.
Add noodles to sauce and mix!
Add kimchi and juice and mix some more.
Serve cold with sliced cucumbers and hard/soft-boiled egg. Enjoy!
The kind of pantry meal we all need right now — spicy, tangy, fresh, exciting. And ready in 15 minutes! Dig into a twisted heap of Bibim Guksu and satisfy all those Korean noodle cravings!
- 10 oz/ 285g Makguksu or Somyeon (Korean thin wheat noodles)
- 2 Tbsp Gochujang
- 2 Tbsp soy sauce
- 2 Tbsp rice vinegar (white vinegar also works)
- 2 Tbsp sesame oil (plus more for drizzling)
- 1 Tbsp sugar
- 1/2 cup kimchi + kimchi juice (ripe kimchi that's good for table eating – do not use old kimchi!)
- 1/4 cup julienned cucumber
- 1 soft or hard-boiled egg
- sesame seeds
-
Bring a large pot of water to boil. As the water heats up, add sauce ingredients (except kimchi) to a large bowl and mix with a spoon.
-
When the water comes to a boil, add noodles. Cook according to manufacturer's instructions. (The noodles should be soft but not overcooked, about 3-5 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 and top with cucumber, half an egg, and sprinkle of sesame seeds. Serve immediately, with more sesame oil for drizzling.
*If you’d like to serve this as a side, omit the eggs and cucumber. Instead, add 2-3 chopped green onions and a generous sprinkle of sesame seeds on top.
PSST! If you liked this dish, you’ll probably also love Spicy Soba Noodles!
What brand of soy sauce did you use?
I use Yamasa. It’s a Japanese brand. Don’t use the low sodium kind!