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Noodles

Spicy Mixed Noodles

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bibim-guksu

Cold noodles tossed in a sweet, tangy and spicy gochujang sauce.

Easy20 min2 servings🌶️🌶️🌶️★ 73VegetarianContains glutenContains soyContains sesame
Spicy Mixed Noodles

History & culture

Spicy mixed wheat noodles are often linked to Gyeongsang and southern regions, where cold, chewy noodles met gochujang-based sauces in summer. Tradition holds that bibim guksu suited home pantries and market stalls when ice and seasonal vegetables were at hand. The dish spread through busan-style street food culture and family recipes into nationwide summer menus. It is widely cited as a lighter counterpart to heavier noodle soups in hot weather.

Servings
2

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Ingredients & steps

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Ingredients

  • Kimchi (napa cabbage)Optional

    Substitutestore-bought kimchi works

    1/2 cup, chopped
  • Cucumber
    1/2 julienned
  • Toasted sesame seeds
    1 tsp
  • Water
    6 cups, for boiling
  • EggOptional
    1 fried thin, sliced
  • Korean wheat noodles (somyun/guksu)

    Substitutethin spaghetti or somen

    300 g

Seasonings

  • Gochujang (Korean chili paste)

    Substitutemiso + chili paste (approximate)

    3 tbsp
  • Korean chili flakes (gochugaru)

    Substitutecoarse red pepper flakes (adjust heat)

    1 tsp
  • Soy sauce

    SubstituteTsuyu (diluted) 2 tsp (2 tsp per 1 tbsp) or Tamari 1 tbsp

    1 tbsp
  • Toasted sesame oil

    Substitutea small amount of olive oil (flavor differs)

    2 tbsp
  • Sugar
    2 tbsp
  • Rice wine (mirim / cooking wine)

    Substitutedry sherry or water + pinch of sugar

    1 tbsp

Steps

  1. 12 min

    Whisk gochujang, gochugaru, sugar, rice wine, soy sauce and sesame oil into a spicy dressing.

    • Gochujang (Korean chili paste)
    • Korean chili flakes (gochugaru)
    • Sugar
    • Rice wine (mirim / cooking wine)
    • Soy sauce
    • Toasted sesame oil
  2. 2High heat4 min

    Boil wheat noodles 3–4 minutes. Rinse in cold water and drain well.

    • Korean wheat noodles (somyun/guksu)
    • Water
  3. 32 min

    Toss noodles with dressing, cucumber and kimchi until evenly coated.

    • Korean wheat noodles (somyun/guksu)
    • Cucumber
    • Kimchi (napa cabbage)
  4. 4

    Top with egg and sesame seeds. Serve cold.

    • Egg
    • Toasted sesame seeds

Storage & reheating

Best fresh. Refrigerate 1 day; refresh with extra sesame oil before serving.

Troubleshooting

  • ⚠️ Noodles clump together

    → Rinse thoroughly in cold water and drain well before tossing.

  • ⚠️ Too spicy

    → Add 1 tbsp sugar and 1 tsp sesame oil to mellow the heat.