Bibim Guksu

Korean Spicy Cold Noodles
Korean Spicy Cold Noodles
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For gochujang sauce:
3 tbsp Gochujang pepper paste Korean
1 tbsp Gochugaru Korean chili pepper flakes
1 tsp Asian hot mustard paste Korean, gyeoja, optional
2 tbsp Corn syrup or sugar, or oligo syrup adjust to taste
2 tbsp Rice vinegar or apple cider vinegar adjust to taste
1 tbsp Soy sauce
1 clove Garlic minced
2 tbsp Apple juice or soft drink, such as ginger ale, Sprite, orange juice, or 1 tbsp of Korean plum syrup (maesilcheong), optional
For cold noodles:
8 oz Soba noodles buckwheat noodles (memil guksu) or wheat flour noodles (somyeon/somen)
1, about 3 oz Cucumber small
1, about 3 oz Carrots small
2 oz Red cabbage leaves, thinly sliced
2 oz Lettuce leaves, thinly sliced
½ cup Kimchi thinly sliced
1 Hard-boiled eggs optional
1 tbsp Sesame oil
2 tsp Sesame seeds

Nutritional information

  • Dairy-Free Recipes
  • Gluten Free Recipes
  • Low Cholesterol Recipes
  • Vegetarian Recipes
    • For gochujang sauce:

    • For cold noodles:

    Bibim Guksu


    Bibim Guksu, which means mixed noodles, is a summer staple throughout Korea. Refreshingly spicy, this cold noodle dish is made with buckwheat noodles, thinly sliced fresh vegetables, and kimchi and dressed with gochujang sauce. This sauce is packed with umami from soy sauce and garlic, and heat from both gochujang paste and gochugaru flakes. It’s bonkers delicious.

    Start with the sauce. Combine the sauce ingredients in a mixing bowl, taste and adjust the seasoning with sugar, salt or vinegar if necessary. You can make the sauce in advance, keeping it in the fridge until you are ready to serve. Next, thinly slice the veggies. If making ahead of time, keep the sliced veggies in a bowl of ice water and drain well before using. Finally, cook the buckwheat noodles according to the package directions. In a pinch, any thin noodles will work. Drain the noodles and rinse under cold water. Assemble the noodles and vegetables and dress them with sesame oil and prepared gochujang sauce.

    To make the Bibim Guksu, you will need the following ingredients:

    Ingridiens for Bibim Guksu

    Steps to make Bibim Guksu


    Prepare sauce


    In a small bowl, mix together 3 tablespoons Korean chili pepper paste, 1 tablespoon Korean chili pepper flakes, 1 teaspoon Korean/Asian hot mustard paste, 2 tablespoons sugar or to taste, 2 tablespoons rice vinegar or to taste, 1 tablespoon soy sauce, 1 clove minced garlic, and 2 tablespoons soft drink of choice if using. Keep the sauce cool in the fridge. The sauce can be made ahead of time, and it will keep well in the fridge for up to 2 weeks.


    Cook noodles


    Cook 8 ounces buckwheat noodles in a medium pot of boiling salted water according to package instructions. Drain and shock in cold water to stop the cooking process.


    Cool and drain


    Drain and rinse in ice water until the noodles are very cold. Divide the noodles into two mounds. Transfer the mounds to a colander to drain.




    Place the drained noodles in the center of two serving bowls.


    Add veggies


    Arrange the sliced vegetables over the noodles. Drizzle ½ tablespoon sesame oil over, sprinkle with 1 teaspoon sesame seeds, and place one half of the boiled egg on top of each bowl.



    Serve the cold noodles topped with the prepared gochujang sauce or serve the sauce alongside for drizzling.

    Refreshing and spicy, these Bibim Guksu Korean spicy cold noodles are packed with fresh veggies and flavor. Give this recipe a try, and let us know what you think in the comments!

    Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

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    Perfect for my box lunch!

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