Bibim guksu
Spicy, tangy Korean cold noodles with crunchy veg and a punchy gochujang dressing — ready in 30 minutes.
Bibim guksu is Korea's quick, spicy cold noodle — bright, tangy and moreish. It's the perfect thing for when you want big flavour with minimal fuss, especially on warm days. This version uses somyeon, a punchy gochujang dressing and crisp julienne veg. Ready in about 30 minutes, it makes a lively lunch or an easy, showy starter for a Korean‑style meal.
Ingredients
- 250 g somyeon — thin wheat noodles, dried
- 1 cucumber — about 150 g, julienned
- 1 carrot — small, julienned
- 2 spring onions — green part sliced thin
- 2 eggs — soft-boiled, halved to serve
- 30 g gochujang — Korean red chilli paste
- 5 ml gochugaru — Korean chilli flakes, optional for extra heat
- 15 ml light soy sauce
- 15 ml rice vinegar
- 15 g caster sugar
- 15 ml sesame oil
- 15 g toasted sesame seeds — plus extra to finish
- 1 garlic clove — finely minced
- 30 ml water — to loosen the sauce
- sea salt — for cucumber salting and the noodle water
Equipment
- large saucepan
- colander
- mixing bowl
- small bowl for dressing
Instructions
Make the dressing: in a small bowl whisk together gochujang, gochugaru, light soy sauce, rice vinegar, caster sugar, sesame oil, minced garlic clove and water until smooth. Stir in toasted sesame seeds and set aside.
Prepare the cucumber: halved lengthways and remove seeds with a spoon if watery, then julienne. Toss with a generous pinch of sea salt and leave in a bowl for 10 minutes to draw out moisture. After 10 minutes, squeeze out excess liquid and pat dry with kitchen paper.
Prepare the other veg: julienne the carrot and slice the spring onions thinly. Keep them ready to mix through the noodles.
Cook the somyeon: bring a large pan of water to a rolling boil, add a large pinch of sea salt and the somyeon. Stir to separate and cook for 2–3 minutes until just tender (follow packet timing).
Drain the noodles immediately and rinse thoroughly under cold running water until cool. Shake off excess water and return to a bowl.
Soft‑boil the eggs: lower eggs into gently simmering water and cook for 6 minutes for a jammy yolk, then remove from the heat.
Cool the eggs in cold running water for 5 minutes, then peel and halve.
Assemble: pour the dressing over the cooled somyeon, add the squeezed cucumber, carrot and spring onions. Toss thoroughly until everything is evenly coated. Taste and adjust with a little extra rice vinegar, soy or sugar if needed.
Divide between two bowls, top each with a halved egg and a final scatter of toasted sesame seeds. Serve immediately — bibim guksu is best fresh and cold.
Tips
- Salt the cucumber and squeeze well — it keeps the dressing thick and the noodles from going watery.
- Rinse the noodles under cold running water until properly chilled; this locks the bite and prevents them sticking together.
- Make the dressing ahead and keep chilled for up to 48 hours; toss through the noodles just before serving.
- If you like heat, add a little extra gochugaru or a dash of sesame oil to finish; for milder taste reduce gochugaru and add more rice vinegar.
- Store leftovers in an airtight container in the fridge for up to 24 hours; noodles will absorb sauce and soften.
Substitutions
somyeon → thin spaghetti or angel hair pasta, same quantity
Stays closegochujang → 2 tbsp chilli paste (sriracha) plus 1 tsp miso, same quantity overall
Noticeably differentrice vinegar → white wine vinegar, same quantity
Stays closecaster sugar → 15 g honey or maple syrup, same sweetness but different flavour
Noticeably different
Nutrition
Per serving · estimated
- 700
- Calories
- 23 g
- Protein
- 112 g
- Carbs
- 18 g
- Fat
- 5 g
- Fibre
- 20 g
- Sugar
- 1400 mg
- Sodium
FAQ
Can I make bibim guksu ahead of time?
You can make the dressing a day ahead and keep it chilled. Toss the sauce through the noodles just before serving — left mixed, the noodles will soften as they sit.
How do I make it less spicy?
Reduce the gochugaru and use less gochujang, or add a little more rice vinegar and a touch more sugar to balance heat.
Can I omit the eggs?
Yes — eggs are traditional garnish but not essential. You can add extra veg, kimchi or tofu for protein instead.
What if I can't find somyeon?
Use very thin wheat noodles such as angel hair or thin spaghetti; cooking time may vary so check for a tender bite.
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