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Bibim Guksu

Name: Bibim Guksu
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: World
Ingredients: Gochujang pepper paste 3 tbsp; Gochugaru 1 tbsp; Asian hot mustard paste 1 tsp; Corn syrup 2 tbsp; Rice vinegar 2 tbsp; Soy sauce 1 tbsp; Garlic 1 clove; Apple juice 2 tbsp; Soba noodles 8 oz; Cucumber 1, about 3 oz; Carrots 1, about 3 oz; Red cabbage 2 oz; Lettuce 2 oz; Kimchi ½ cup; Hard-boiled eggs 1; Sesame oil 1 tbsp; Sesame seeds 2 tsp

Korean Spicy Cold Noodles

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20m
Serves 2
Easy
(1)

Ingredients

	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

1103

Calories

15.6g

Fat

215g

Carbohydrates

41.4g

Protein

93mg

Cholesterol

3275mg

Sodium

Cuisine:

Ingredients

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

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:

Steps to make Bibim Guksu

1	Prepare sauce	2
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.
2	Cook noodles	10
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.
3	Cool and drain	3
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.
4	Assemble	2
Place the drained noodles in the center of two serving bowls.
5	Add veggies	3
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.
6	Serve
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 Lim

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.