Bibim Guksu (Korean Spicy Cold Noodles)
Bibim guksu is a Korean cold noodle dish with egg, kimchi and fresh vegetables that's served with a spicy, tangy and sweet sauce. It only takes 25 minutes to make, perfect for days you're looking for something with bold flavours but minimal prep.
Ingredients
For the sauce
- 3 tablespoons gochuchang Korean chili paste
- 1 and 1/2 tablespoons honey
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 2 tablespoons apple juice
- 1 clove garlic minced
- 2 tablespoons sesame seeds
- Optional: gochugaru Korean chili powder for extra spice
For the noodles and vegetables
- 4 large eggs
- 1 cup loosely packed lettuce leaves
- 200 g Korean wheat flour noodles somyeon (soba noodles or spaghetti are great substitutes)
- 1/2 cup kimchi
- 1 cucumber julienned
- 1 avocado sliced
Instructions
To make the sauce
- In a small bowl, whisk all the ingredients together.3 tablespoons gochuchang, 1 and 1/2 tablespoons honey, 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 tablespoons sesame oil, 2 tablespoons apple juice, 1 clove garlic, 2 tablespoons sesame seeds, Optional: gochugaru
- Taste and adjust the seasoning to your liking. For example, if you like it more sweet, you can add more honey, more sour then add more rice vinegar, more spicy then add some gochugaru (Korean chili powder).
- Keep it in the fridge until you are ready to mix it with the noodles.
To make the eggs
- Boil water and place the eggs gently in the water to avoid cracking.4 large eggs
- Turn the stove down to medium heat. Use a chopstick to swirl the eggs and water in a circular motion for 2 minutes.
- For large eggs, cook for 7 minutes. For smaller eggs, cook for approximately 6 min 30 seconds.
- Remove eggs from the pot and put them in a bowl of cold water.
- Peel one egg and cut it in half to check if it’s the desired runniness.
- If you want it less runny, put it back in the pot and boil. If its very close to the desired runniness, I would put it in for another 30 sec or so. Eggs can go from runniness to hard boiled very quickly.
- Peel the rest of the eggs. Set aside to slice in half before serving.
To make the noodles and vegetables
- Boil the noodles according to package directions as the cooking time of different brands vary.200 g Korean wheat flour noodles
- Use a colander and run the noodles under very cold water and rub them with your hands to remove excess starch.
- Drain well and then put the noodles and kimchi in a bowl. Add 3/4 of the sauce and mix together. Taste and add more sauce if you would like a stronger taste.
- Top with vegetables and egg. Mix and serve immediately. Enjoy!1 cup loosely packed lettuce leaves, 1/2 cup kimchi, 1 cucumber, 1 avocado