Korean Kimchi Bibim Guksu

Korean Kimchi Bibim Guksu. Chewy cold noodles in a spicy, tangy and sweet sauce with egg and refreshing cucumbers! An easy delicious meal that is ready in 10 minutes!

What is Bibim Guksu?

Bibim Guksu is a cold, spicy, sweet and tangy Korean noodle dish that is commonly served at many Korean restaurants. "Bibim" means "mixed" and "guksu" means "noodles" in Korean. Koreans love to enjoy this chewy noodle dish especially during the hot summer months to cool the body down. The noodle sauce consists of gochujang, kimchi, soy sauce, rice vinegar, sesame oil, sugar, sesame seeds and garlic. The dish is topped off with fresh cucumbers and a boiled egg.

This noodle dish is perfect for hot weather especially when I have little energy to cook. It's so simple, easy and very delicious. The taste of the ultra chewy noodles in that sauce really hits the spot. I've made this so many times that I've perfected the ingredients ratios and I'm happy to share this recipe with you!

Ingredients 

Please scroll down to below recipe card for exact measurements. 

Note: Most Korean grocers will carry these ingredients. You may find some at your select grocery store or online, like on Amazon.  

• Extra Thin round Korean wheat noodles: aka somyeon noodles
• Cucumber 
• Egg

Bibim Guksu sauce:

• Regular soy sauce
• Sesame oil
• Rice vinegar
• Gochujang paste
• Sugar or honey
• Garlic
• Kimchi
• Sesame seeds

How to make Bibim Guksu

Prepare Sauce

In a mixing bowl, add your kimchi and begin cutting into smaller pieces with clean kitchen scissors. Next add all Sauce ingredients (as listed above) and mix well.

Boil Egg

Bring a small pot of water to boil. Lower the egg into the boiling water and cook for 7 minutes over high heat, uncovered. Set a timer. If you like your eggs hardboiled, boil for 10 minutes.

Ice Bathe the Egg

Then submerge cooked egg into an ice bath until cooled down.

Peel & Slice Eggs

Crack and peel egg. Slice it into half and set aside.

Boil until Al Dente

Meanwhile, in a medium large pot filled half way with water, bring it to boil. Add noodles and cook for 2-3 minutes until chewy. *Make sure to taste for desired consistency.

Strain & Rinse Noodles

Strain the noodles and rinse them under cold water until noodles are cold. Then give them a shake in the strainer to remove any excess water.

Mix Noodles with Sauce

Add strained noodles to your sauce and mix well with clean hands.

Transfer to serving bowl. Top off with sliced cucumbers and egg. Enjoy!

Storage

These noodles are best consumed the same day for best taste. However if you have leftover bibim guksu, store the noodles and sauce separately in airtight containers in the fridge. There's no need to reheat since these noodles are consumed chilled.

Expert Tips

Don't over cook the noodles!

It's so important to avoid over boiling the noodles past the 3 minute mark. Even 4 minutes for these super thin noodles is stretching it. They must be chewy to be enjoyed. I always like to do a taste test at the 2 minute mark.

Rinse the Noodles Well

The rinsing process is quite important. The cold water helps to preserve the chewiness of the noodles and removes any excess starch in the noodles.

FAQ

Where can I find these Korean Noodles?

Korean Wheat Noodles or "Somyeon" in Korean can be found at any Korean or select Asian grocers. Look for the ones that are very thin and round.

Do you have a non-spicy version of this dish?

Yes, please click here for my Soy Sauce Bibim Guksu aka Ganjang Bibim Guksu.

Other Korean Recipes You May Like!

• Rabokki Korean Spicy Sweet Ramen
• Korean Japchae Noodles
• Jajangmyeon Korean Black Bean Noodles
• Mild Tteokbokki Korean Rice Cakes

📖 Recipe