This Bibim Guksu (Spicy Korean Noodles Salad) is being made on repeat this summer! You just can’t go wrong with soba noodles, crunchy veggies and a chilled sweet and spicy sauce.
Love Korean food? Check out my Soondubu Jjigae (Korean Soft Tofu Stew), Korean Omelette Rolls, and Vegetable Pancakes recipes.
It's super hot this summer - hotter than usual and all I've been craving is cold things to eat. These Korean Spicy Cold Noodles (bibim guksu) have been coming in clutch as a refreshing summer lunch that I’ve been making on repeat
Bibim Guksu directly translates to mixed noodles (bibim means mixed and guksu means noodles) because we mix everything together in a bowl before digging right in. Top it off with some cucumber thinly sliced lengthwise for a cooling balance to the kick from the sauce!
Quick Walk Through: Bibim Guksu
Ingredients You'll Need To Make Bibim Guksu
For Salad:
Soba Noodles – Traditionally, thin wheat noodles known as somyeon are used to make bibim guksu but buckwheat Soba noodles work just as well and I find them more accessible here. You can also use instant noodles or any other thin noodles of your choice.
Veggies: Thinly chopped carrots, green cabbage, red cabbage and cucumber for lots of crunch, freshness, and extra nutrition.
Kimchi – For that signature sourness that’s common in a lot of Korean dishes. A little goes a long way. I recommend brands such as Bombucha.
Sesame Oil – Another classic ingredient across most Korean dishes, this adds a nutty flavour to balance all the zesty flavours.
Sesame Seeds – To garnish!
For Sauce:
Gochujang – A fermented hot pepper paste that gives this dish that beautiful red colour and a pungent heat. I get my gochujang from here.
Gochugaru – This is a Korean red chilli powder for a bit of spiciness – you can sub withany red chilli powder you have on hand.
Mustard Paste – This is an optional ingredient but I feel it adds depth of flavour with a tartness that works really well in the sauce.
Sugar – For a dash of sweetness. You can sub this with honey if you prefer.
Rice Vinegar – Adds a lovely tang to the dish. Can be subbed with apple cider vinegar.
Light Soy Sauce – For saltiness and umami. I wouldn’t recommend using dark soy sauce here as that will not lend the same flavour.
Toasted Sesame Oil – Adds a lovely nuttiness to the whole dish. Make sure to use a toasted oil rather than a cold-pressed oil for the best flavour.
Minced Garlic – For that pungent kick!
Apple Juice – Adds a fruity sweetness that pairs really well with the spicy and sour flavors of the dish. Some traditional preparations of Bibim guksu are made using a grated apple-onion concentrate, but I find that using just apple juice does the trick of adding that hint of sweetness. It’s my little cheat hack that just works!
Frequently Asked Questions:
Bibim guksu is made with thin wheat noodles known as somyeon, thinly sliced assorted veggies, and a tangy, sweet, and spicy sauce made with Korean fermented hot pepper paste and an apple concentrate for a distinct fresh taste.
Bibimbap directly translates to mixed rice, whereas bibim guksu translates to mixed noodles. The concept and flavour profile (bibim sauce) of both dishes is quite similar, but they are made on different bases.
Bibimbap is made using veggies like bean sprouts, spinach, mushrooms and served warm whereas the veggies for bibim guksu are kept simple to thinly chopped carrots, cucumbers, etc and the dish is served chilled in the summers (although it can be enjoyed both warm and cold!)
While naengmyeon is another loved Korean cold noodle dish, it differs from bibim guksu in the type of noodle used. Naengmyeon is made using buckwheat or sweet potato starch noodles while bibim guksu is made using thin wheat flour noodles known as somyeon. Naengmyeon is also commonly served with a cold broth, but can be made bibim (mixed) style as well.
Bibim guksu is made using thin wheat flour noodles known as somyeon. I have used soba noodles in this recipe and you can also use instant noodles or any thin noodles of your choice.
You can make the sauce ahead of time, and it will keep well for up to 2 weeks. The noodles can be chilled ahead of time by a couple hours. If you are prepping the veggies beforehand, keep them in ice cold water and drain well before using.
The noodles get a little dry if stored in the fridge once the sauce is mixed through. Bibim guksu is best enjoyed fresh when the sauce is still juicy. Chill the noodles for up to 2 hours, add the sauce, mix and enjoy.
Richa’s Top Tricks To Make The Best Bibim Guksu
- Make sure to shock the noodles in ice cold water to stop them from cooking further and begin to chill them.
- I recommend keeping the noodles in the fridge (tossed in some sesame oil) for at least 2 hours so they are properly chilled.
- If you are prepping the veggies beforehand, keep them in ice cold water and drain well before using.
- When making this to serve ahead of time, I recommend you add the veggies into the noodles just before serving otherwise the dish will get too soggy.
- You can add a soft boiled egg or tofu for protein to top off and make this spicy korean noodles salad even more wholesome.
Once you try bibim guksu, there’s no going back. You’ll be a Korean cold noodles fan! In this crazy heat, this noodle dish is like a refreshing treat perfect for making and sharing. If you make this, do send me your recreations over on my IG!
Watch How To Make Bibim Gupsu
Bibim Guksu
Ingredients
For Salad
- 1 cup cooked soba noodles 160 grams
- ½ cup julienned carrots 42 grams
- ½ cup shredded green cabbage 30 grams
- ½ cup shredded red cabbage 30 grams
- 1 cucumber sliced lengthwise, 40 grams
- ¼ cup thinly sliced kimchi
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds
For Sauce
- 2 tablespoons gochujang korean chilli pepper paste
- 2 teaspoons gochugaru korean chilli pepper flakes
- ¾ teaspoons mustard paste
- 1 ½ tablespoons sugar
- 1 ½ tablespoons rice vinegar
- 2 teaspoons light soy sauce
- 2 teaspoons toasted sesame oil
- ½ teaspoon minced garlic
- 2 tablespoons apple juice
Instructions
- Bring a pot of water to a boil. Cook the noodles according to the package instructions (soba noodles to be cooked for approx. 5-6 minutes)1 cup cooked soba noodles
- Drain and shock in cold water to stop cooking.
- Toss the noodles in a teaspoon of sesame oil. Refrigerate for at least two hours so the noodles are cold.1 teaspoon sesame oil
- Add all the ingredients for sauce in a bowl, whisk & set aside.2 tablespoons gochujang, 2 teaspoons gochugaru, ¾ teaspoons mustard paste, 1 ½ tablespoons sugar, 1 ½ tablespoons rice vinegar, 2 teaspoons light soy sauce, 2 teaspoons toasted sesame oil, ½ teaspoon minced garlic, 2 tablespoons apple juice
- Place the noodles and all the veggies except cucumber in a serving bowl, pour the sauce and toss well so that the sauce coats everything.½ cup julienned carrots, ½ cup shredded green cabbage, ½ cup shredded red cabbage, ¼ cup thinly sliced kimchi
- Top with sesame seeds and sliced cucumber and your Bibim Guksu is ready to serve.1 teaspoon sesame seeds, 1 cucumber
Video
Notes
- The sauce can be made ahead of time, and it will keep well for up to 2 weeks.
- If you are prepping veggies beforehand, keep them in ice cold water & drain well before using.
- I strongly advise adding veggies just before serving so that they remain crunchy
- Adding veggies along with noodles and serving it later, will make the salad too soggy and it will not taste as good.
Nutrition
This article was researched and written by Navya Khetarpal
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