Korean Spicy Cold Noodles (Bibim Guksu)
Cold, spicy Korean noodles tossed in a chili sauce sharpened with kimchi juice and chopped kimchi—bright, refreshing, and deeply satisfying.
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Servings: 2 servings
Equipment
Ingredients
Somen
- 8 oz Somyeon thin wheat noodles
Egg
- 2 large Eggs hard-boiled
Sauce
- 2 tbsp Korean chili paste Gochujang
- 1 tsp Korean chili flakes Gochugaru
- 1 tbsp Sugar
- 1 tbsp Rice vinegar
- 1 tbsp Kimchi juice
- 1 tsp Soy Sauce
- 1 tsp Sesame oil
- 1/2 cup Kimchi chopped
Toppings
- 1/2 cup Cucumber julienned
- Pear or apple julienned, optional
- Toasted sesame seeds
- Korean roasted seaweed Gim
Instructions
Cook the Noodles
- Bring a pot of water to a boil.
- Add eggs and cook until hard boiled (10 minutes).
- Cook somen according to package directions until tender.
- Drain and rinse thoroughly under iced water, rubbing gently to remove excess starch.
- Drain very well.
Make the Sauce
- In a large bowl, whisk together Korean chili paste, sugar, rice vinegar, kimchi juice, soy sauce, sesame oil, Korean chili flakes, and chopped kimchi until smooth.
- Add the drained noodles to the bowl and toss until thoroughly mixed.
Assemble
- Divide noodles into bowls.
- Top with halved hard-boiled eggs, julienned cucumber, and pear or apple if using.
- Finish with toasted sesame seeds or crushed seaweed.
Serve
- Serve immediately while the noodles are cold and springy.
Notes
Rinse noodles thoroughly to remove starch and keep them springy. Balance sweetness and acidity by adjusting sugar and kimchi juice to taste. Best served immediately while chilled.