Go Back

Bibim Guksu aka Korean Spicy Cold Noodles

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!
Prep Time5 mins
Cook Time5 mins
Course: Dinner, Lunch, Main Course
Cuisine: Korean
Keyword: Bibimguksu, Cold Noodles, Korean, Spicy
Servings: 2
Author: The Subversive Table | Lis Lam


  • 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!)

Additional Garnish: (optional)

  • 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.
    ingredients for bibim guksu
  • 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.
    cooked and drained makguksu in white bowl
  • Add drained noodles to the sauce and mix well.
    bibimguksu in stainless steel bowl and tongs
  • Add kimchi and juice and mix well. Drizzle with additional sesame oil if the noodles look dry.
    Bibim Guksu in stainless steel bowl with tongs
  • 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.
    white bowl of bibim guksu on napkin with egg and cucumber


*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.