Description
Bibim Guksu is a refreshing Korean cold noodle dish featuring thin wheat noodles tossed in a spicy, tangy sauce made from gochujang, soy sauce, sesame oil, and rice vinegar. It's perfect for a quick and flavorful meal, often topped with fresh cucumbers, green onions, a boiled egg, and toasted sesame seeds to add texture and balance the heat.
Ingredients
Noodles
- 8 oz soemyeon noodles
Sauce
- 3 tablespoons gochujang
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons minced garlic
- 1-2 tablespoons sugar
- 2 tablespoons water
- 2 tablespoons kimchi juice (optional but recommended)
Garnishes
- toasted sesame seeds
- green onions, sliced
- hard or soft boiled egg
- cucumbers, sliced
Instructions
- Boil the Noodles: Bring a large pot of water to a rolling boil. Add the soemyeon noodles and cook according to the package instructions, approximately 3 minutes until tender.
- Prepare the Sauce: In a large bowl, combine gochujang, soy sauce, sesame oil, rice vinegar, minced garlic, sugar, kimchi juice, and water. Stir well to create a smooth, flavorful sauce.
- Cool the Noodles: Once cooked, drain the noodles and rinse them thoroughly under cold running water to stop the cooking and remove excess starch, ensuring a chewy texture.
- Toss Noodles with Sauce: Add the cooled noodles to the bowl of sauce. Toss gently but thoroughly so all noodles are evenly coated with the spicy, tangy mixture.
- Garnish and Serve: Plate the noodles and garnish with toasted sesame seeds, sliced green onions, thin cucumber slices, and a boiled egg halved or whole as preferred. Serve immediately for a refreshing meal.
Notes
- Kimchi juice adds depth to the sauce but can be omitted if unavailable.
- Adjust the sugar amount to balance the heat of gochujang to your taste.
- Serve immediately after mixing to enjoy the best texture and flavor.
- You can substitute soemyeon noodles with somen or thin wheat noodles.
