Bibim Guksu (Korean Spicy Cold Noodles with Gochujang Sauce)
Bibim Guksu is a great summertime cold noodle dish that you can make with any kind of vegetables you have in your fridge. Sweet spicy sour Gochujang bibim sauce will wake up your appetite any time of the year!
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 2 people
- 100 g Somyeon Guksu (thin dry Korean noodles)
- 1 each egg hard boiled
- 5 cups water (to cook noodles in)
- 1 oz fuji apple (can use other kind of apple) 1 oz apple = 1/4 of an apple (see pic) = 2 Tbs grated
- 0.5 oz onion 0.5 oz = 1 Tbs grated onion
- 1 clove garlic
- 1 Tbsp rice vinegar
- 1 Tbsp Gochujang Korean red chili paste
- 4 tsp Gochukaru (Korean red chili powder)
- 2 tsp soy sauce (Jin Ganjang)
- 1 Tbsp sugar
- 1 Tbsp honey
- 1 tsp sesame oil (more to taste)
- 1 tsp Guk Ganjang (Soy Sauce for Soups)
- 3 each red leaf lettuce leaves
- 3 each perilla leaves
- 1 cup cabbage sliced thin
- 1/2 cup Spring Mix
- 1/2 cup cucumber (Korean/English/Persian/Japanese) julienned
- 1 daikon sprouts
Pickled Daikon Radish - OPTIONAL
- 4 oz Korean radish or Daikon sliced 1 inch wide
- 1/2 tsp Korean sea salt
- 1 tbsp rice vinegar
- 1 tbsp sugar
Kimchi Topping - OPTIONAL
- 1/4 cup cabbage kimchi sliced
- 1/2 tsp sesame oil
- 1/4 tsp sugar
Noodles and Eggs
Boil a pot of water to cook noodles in. Follow directions on the package. I bought this bag and this one said to boil 5 cups of water (for 100g of noodles) and cook noodles for 2-3 minutes. Then rinse 3~4 times in cold water. Drain. Note, rinsing in cold water prevents the noodles from sticking too much and also makes them chewy.
Cook hard boiled eggs. Peel and cut into 1/2. 1/2 egg will be used for each bowl.
Clean and peel onion, garlic and apples. Cut onion an apples into smaller chunks to fit into your blender or chopper.
Chop or blend until smooth. If you don't have a chopper, just grate all of them.
To the chopped or grated onion+apple+garlic mix from 3, add vinegar, soy sauces, gochujang, sugar, honey, gochukaru (Korean red chili powder) and sesame oil. Mix and set aside or keep in fridge for later.
Rinse the following: cabbage, spring mix and/or red leaf lettuce. Optionally, rinse perilla leaves (kkaetnip 깻잎) and chrysanthemum leaves (ssukat 쑥갓) for extra flavor.
Julienne cabbage (finely). Cut lettuce and perilla into thin strips. Break chrysanthemum leaves into smaller pieces by hand.
Assemble a bowl with noodles then arrange cut vegetables on top. Add bibim sauce and 1/2 an egg on top. Finish with some daikon sprouts (optional), sesame seeds and a swirl of sesame oil. OR serve sesame oil and sesame seeds at the table.
- Chewy Noodles - Don't overcook the noodles. Rinsing noodles in cold water 2-3 times also helps to get rid of sodium and makes it more chewy.
- Let bibim sauce Mature - letting the sauce 'mature' in the fridge for 2-3 hrs will make the sauce taste extra yummy. Sauce will keep in the fridge for few days so make a large amount and use it later.
- Add Kimchi topping for extra flavor - classic Goldongban always had a kimchi topping. Just chop up some kimchi and season it lightly with some sugar and sesame oil.
- Add crunchy vegetable like green cabbage to add texture. But if you don't have that, thinly slice other crunchy veggies like Brussel Sprouts or something similar.
- Add flavorful herbs like Perilla or Ssukat for extra flavor. Cucumbers are also a great addition, esp. in the summer.
- SERVING - enjoy it with a side of homemade pickled radish (recipe included) or Danmuji (Japanese style pickled yellow radish). Also make some mild soup like Odeng Soup to help you wash down the noodles.
- EASY vegetable idea - if you don't have the time or the ingredients, just use some spring salad mix and cole slaw cabbage mix - no need to cut all the veggies.
Calories: 309kcal | Carbohydrates: 64g | Protein: 8g | Fat: 3g | Cholesterol: 1mg | Sodium: 615mg | Potassium: 207mg | Fiber: 3g | Sugar: 23g | Vitamin A: 1475IU | Vitamin C: 18.9mg | Calcium: 46mg | Iron: 1.9mg