Name: Bibim Guksu Cold Spicy Noodles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 14 oz Somen (thin wheat noodles); 4 tbsp Gochujang (Korean chili paste); 2 tbsp Soy sauce; 3 tbsp Rice vinegar; 2 tbsp Sugar; 2 tbsp Toasted sesame oil; 1 tbsp Garlic, minced; 1 tbsp Gochugaru (Korean chili flakes); 1 large Cucumber, julienned; 0.5 cup Kimchi, chopped; 2 large Hard-boiled eggs, halved; 1 tbsp Toasted sesame seeds

"Bibim Guksu is a vibrant Korean dish featuring thin wheat noodles tossed in a bold, spicy, and tangy gochujang sauce. Topped with crunchy vegetables and a boiled egg, it's the ultimate refreshing meal for hot summer days."

1 Ingredients

Qty	Item
14 oz 400 g	Somen (thin wheat noodles)
4 tbsp 60 g	Gochujang (Korean chili paste)
2 tbsp 30 ml	Soy sauce
3 tbsp 45 ml	Rice vinegar
2 tbsp 25 g	Sugar
2 tbsp 30 ml	Toasted sesame oil
1 tbsp 10 g	Garlic, minced
1 tbsp 6 g	Gochugaru (Korean chili flakes)
1 large 200 g	Cucumber, julienned
0.5 cup 125 g	Kimchi, chopped
2 large 100 g	Hard-boiled eggs, halved
1 tbsp 9 g	Toasted sesame seeds

2 Instructions

In a small mixing bowl, whisk together the gochujang, soy sauce, rice vinegar, sugar, sesame oil, minced garlic, and gochugaru until smooth. Set aside to let the flavors meld.

Bring a large pot of water to a boil. Add the somen noodles and cook for 3 to 4 minutes or according to the package directions until they are chewy but cooked through.

Drain the noodles immediately and rinse them under cold running water. Use your hands to gently scrub the noodles to remove excess starch, then drain well. For extra cold noodles, rinse a final time in an ice bath.

In a large bowl, combine the cold noodles, the prepared spicy sauce, and the chopped kimchi. Toss thoroughly using tongs or gloved hands until the noodles are evenly coated.

Divide the noodles into four serving bowls. Garnish each bowl with julienned cucumber, half a hard-boiled egg, and a sprinkle of toasted sesame seeds. Serve chilled immediately.

·
Always rinse the noodles in very cold water to remove the starch; this ensures a clean, non-sticky texture.
·
Add a splash of apple juice or pear juice to the sauce for a subtle, natural sweetness.
·
The more fermented your kimchi is, the more depth of flavor your noodles will have.
·
Adjust the level of spiciness by increasing or decreasing the amount of gochugaru flakes.

? Frequently Asked Questions

Can I use different types of noodles?

Yes, while somen is traditional, you can use buckwheat (soba) or even thin spaghetti in a pinch.

Is Bibim Guksu vegetarian?

It can be! Just ensure your kimchi is made without fish sauce or shrimp paste and omit the egg for a vegan version.

Can I make the sauce in advance?

Absolutely. The sauce tastes even better after sitting for 24 hours and can be stored in the fridge for up to a week.

How do I make it less spicy?

Omit the gochugaru flakes and reduce the gochujang by half, replacing the volume with a little more soy sauce and sugar.

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