Bibim Guksu (Spicy Korean Cold Noodles) for Summer Heat ️
When the heatwave rolls in, Koreans reach for one of the most beloved summer dishes: Bibim Guksu. These spicy, sweet, and tangy cold noodles are not only refreshing, they’re incredibly easy to make! If you’ve got gochujang in your pantry, this is the perfect recipe to let it shine.
What Is Bibim Guksu?
Bibim Guksu (비빔국수) means “mixed noodles” – much like bibimbap is “mixed rice”. The dish brings together chewy wheat noodles, crisp summer vegetables, and a sweet & tangy sauce made with gochujang (Korean red chili paste), gochugaru, and a few pantry staples.
It’s light enough for a hot day, but deeply satisfying! It’s especially good with the optional soft-boiled or hard-boiled egg on top.
My Secret Twist: Apple Juice
For a refreshing upgrade, I add apple juice to the sauce. It brings brightness and balance to the spice. You can also blend a small apple with the rest of the sauce ingredients for a naturally sweet, fruity touch.
Either way, it gives the sauce a lovely lift and highlights the complexity of the gochujang.
Toppings to Make It Yours
This is a dish that invites creativity. Here are some toppings I love:
- Cucumber – Always a classic, cut into matchsticks
- Onion – Thinly sliced for sharpness
- Lettuce – Hand-torn for a soft crunch
- Kimchi – Adds tang and depth (chop it finely)
- Carrot or apple – Matchsticks or thin slices work beautifully
- Nectarine or peach – Yes, it works beautifully! Sweet and juicy!
A hard-boiled egg on top is traditional, but totally optional.
Want More Gochujang Recipes?
If you’re trying to use up that tub of gochujang, you’re in good hands! Here are a few more delicious ways to make the most of it:
👉 All About Jang: Korean Fermented Sauces & How to Use Gochujang
👉 Tteokbokki (Spicy Rice Cake Stew)
👉 Gochujang Glazed Tempeh
👉 Gochujang Salad Dressing
You’ll find that this fermented chili paste is one of the most versatile condiments in Korean cuisine.
Korean Spicy Cold Noodles (Bibim Guksu) ｜ 비빔국수
This simple noodle dish is not only spicy but also sweet and tangy! Perfect for a heatwave. Just like bibimbap, “bibim” means mixed. So mix well and enjoy!
Ingredients
100 g dried somyeon (thin wheat noodles) (3.5 oz)
¼ cup sliced onion
¼ cup cucumber, cut into matchsticks
2–3 lettuce leaves
1 hard-boiled egg (optional)
For the sauce
½ tbsp gochugaru (Korean red chili powder)
1 tbsp gochujang (Korean red chili paste)
1 tbsp soy sauce
1 tbsp agave syrup
1 tbsp apple cider vinegar
1 tbsp sesame oil
1 tbsp toasted sesame seeds
2 tbsp apple juice
1 tsp minced garlic
Instructions
- In a bowl, mix all the sauce ingredients until smooth.
- Cut or tear lettuce into bite-sized pieces.
- Bring 5 cups of water to a boil and add noodles. If the water foams up, pour in 1 cup of cold water to calm it. This keeps the noodles chewy. Repeat if needed. Cook noodles per package instructions.
- Drain and rinse the noodles in cold water while gently rubbing them to remove starch and prevent clumping.
- Drain well and toss with the prepared sauce. Add the onion, cucumber, and lettuce. Mix everything thoroughly using chopsticks or fork and spoon.
- Top with a hard-boiled egg if desired. Serve cold and enjoy!
FAQ: Bibim Guksu Edition
Can I make Bibim Guksu in advance?
You can prep the sauce and vegetables ahead of time, but cook and mix the noodles right before serving for the best texture.
What’s the best noodle substitute for somyeon?
Capellini (angel hair pasta) is a great substitute. Just cook it slightly al dente, rinse well, and use as you would with somyeon. You can also look for similar thin wheat noodles sold in Chinese or Japanese groceries, often labeled as somen (Japanese) or mian xian (Chinese). These are nearly identical in texture and work beautifully in this recipe.
Is this dish vegan?
Yes, it can easily be made vegan. Just skip the egg!
Can I use other types of vinegar?
Apple cider vinegar is ideal here, but you can substitute with rice vinegar or even white wine vinegar.
Final Notes
Bibim Guksu is one of those dishes that’s endlessly forgiving, quick to make, and joyful to eat especially when the sun’s out. Whether you make it once or all summer long, it’s a great way to bring Korean flavors to your table with ingredients you probably already have.
Let me know if you try it or if you get creative with your own toppings. I always love hearing your takes!
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Korean spicy cold noodles (Bibim guksu) ｜ 비빔국수
Ingredients
- 100 g dried somyeon (thin wheat noodles) 3.5 oz
- ¼ cup sliced onion
- ¼ cup cucumber, cut into matchsticks
- 2-3 lettuce leaves
- 1 hard-boiled egg optional
For sauce
- ½ tablespoon gochugaru (Korean red chili powder)
- 1 tablespoon gochujang (Korean red chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon agave syrup
- 1 tablespoon apple cider vinegar
- 1 tablespoon sesame oil
- 1 tablespoon toasted sesame seeds
- 2 tablespoons apple juice
- 1 teaspoon minced garlic
Instructions
- In a bowl, combine all sauce ingredients and mix until well incorporated.
- Cut lettuce into bite-sized pieces (or tear with your hands).
- In a pot, bring 5 cups of water to a boil and add noodles. If the water boils up, add 1 cup of cold water to the pot to calm it down. This step also makes sure the noodles are nice and chewy too! Repeat the step if the water boils up again. Cook until the time written on the noodle package.
- Drain on a fine sieve and shock the noodles with cold water. Rinse the noodles with your hands while rubbing the noodles against each other. This step ensures the noodles have nice texture and keep from clumping.
- Drain the noodles and transfer to the bowl with the sauce. Add onion, cucumber and lettuce.
- Mix well until uniform. You can also use chopsticks and/or spoon and fork to mix.
- Top it with a hard-boiled egg (optional). Enjoy!
Notes
🍜 Substitute somyeon (thin wheat noodles) with capellini (angel hair pasta)
