Bibim Guksu

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.

Course Main Course, Salads

Cuisine Korean

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 154kcal

Author Richa

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