Bibim Guksu (Korean Spicy Cold Noodles)

Recently I stopped by our local international market and picked up a whole lot of noodles to try new recipes with. I’ve been experimenting with a LOT of noodle recipes (which my partner has been patiently testing out for me!) But through all of these new recipes, there is one that is not so new – Bibim Guksu!

If you’ve never of it before, bibim guksu is a Korean cold spicy noodle salad tossed with a sweet, spicy gochujang dressing. Since the only cooking involved in this dish is boiling the noodles, it’s a great option for the summer when the last thing you want to do is stand in a hot kitchen!

I make bibim guksu whenever I’m craving something light but exciting.

Full of crunchy cucumber and topped with nori and a hardboiled egg, bibim guksu is the Korean cousin of hiyashi ramen, which is a Japanese cold noodle salad with similar ingredients. I used to make bibim guksu all the time in college when I wanted something cold and refreshing but also zesty enough to keep my interest. It beats takeout and since it’s such a snap to make, it’s easier to scale this recipe up or down depending on if you have company!

For me, bibim guksu is ALL about the dressing!

This dressing is bomb, you guys. It’s super simple and made with shelf-stable ingredients that are 9/10 going to be found in any Asian kitchen. Soy sauce, sesame oil, sugar, rice vinegar, gochujang, and sesame seeds. It’s all made in 1 bowl and there’s no cooking involved. Literally done in less than 3 minutes!

There are many types of bibim guksu, and some varieties will put chopped kimchi or other vegetables like purple cabbage and carrots. Today I am going to show you how to make the simplest version with cucumber, lettuce, and egg that only takes 10 minutes flat!

What is gochujang?

Gochujang is a spicy, fermented soybean paste that is similar in consistency to miso paste. However, it is deep red in color and has a sweeter taste than miso. The red color comes from the Korean red chilis gochu-garu, and unlike miso, has the addition of glutinous rice added in. The starches from the rice during the fermentation process give the gochujang its characteristic sweet taste.

Gochujang is used in many Korean dishes and is considered a staple condiment to keep on hand. It is used for some of Korea’s most popular dishes such as budae jjigae (Korean army stew), bibimbap, tteokbokki, and dakgalbi (Korean spicy chicken).

Most grocery stores will carry gochujang in the Asian aisle, and definitely will have it at the local Asian market, but if you don’t have gochujang and need a substitute, you can try mixing 3 tbsp Red miso (aka-miso) with 1-2 tsp. brown sugar and 1tsp red chili.

Check out these other easy recipes for more inspo:

• Soy Garlic Noodles (10-Minutes Only!)
• Spicy Wontons in Chili Scallion Oil
• Creamy Fettuccine with Mushrooms and Thyme

INGREDIENTS FOR BIBIM GUKSU

• soy sauce (I always use Kikkoman brand)
• rice vinegar
• gochujang paste
• brown sugar
• sesame oil
• sesame seeds
• thin noodles (somyeon, somen, or thin egg noodles)
• hardboiled eggs, peeled and halved
• cucumber, cut into matchsticks
• sheet nori, cut into thin strips, for garnish

INSTRUCTIONS 

• In a mixing bowl, combine the first 5 ingredients. Set aside.
• Bring a pot of water to a boil. Add the noodles and cook for 2-3 minutes until just tender. Drain and rinse under cold water.
• Shake off most of the water on the noodles and pour into a large mixing bowl. Drizzle a small amount of sesame oil over the noodles and mix them to keep them from sticking.
• Pour the sauce over the noodles and mix to combine thoroughly.
• At this point, you may assemble your noodles or cover and chill them until ready to serve.
• If serving immediately, divide the noodles among two serving bowls. Top each bowl with the cucumber, boiled egg halves, and sliced nori.
• Pour any residual sauce on top of the noodles and serve.