Bibim Guksu – 비빔국수 is a quick and easy spicy cold noodle dish perfect for a hot day when you want something cool and refreshing. In Korea, it is a popular snack dish served in Bunshik (snack) shops, enjoyed by young students throughout the year. Try it out with my odeng soup, which is the perfect companion to Bibim guksu!
This one is SUPER easy to make as it only requires your noodles to be mixed in the same bowl that you made your sauce. If you opt for no cucumbers, it’ll one a one-bowl recipe! To make it vegan, omit the egg.
And Don’t Forget # Lifes is delicious, so let’s Taste it.!!!!!
- 8 oz extra thin round Korean wheat noodles
- ¼ of a cucumber sliced into matchsticks
- 1 egg
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- One tbsp rice vinegar
- 1 tbsp gochujang paste (for a non-spicy version, omit this ingredient)
- 1 tbsp sugar or honey
- ½ tbsp garlic minced
- ¼ cup vegan kimchi chopped (for non-spicy version, substitute with onion)
- ½ tsp sesame seeds
- In a mixing bowl, mix your sauce ingredients together.
- You can use scissors to cut the kimchi finely.
- In the meantime, soft boil an egg for 7 minutes at medium-high heat. Then transfer the cooked egg to an ice bath before peeling. Slice in half.
- In a pot of boiling hot water, boil your noodles according to packet instructions. Strain the hot water. Rinse for 15-20 seconds under cold, running water.
- Add strained noodles to your sauce and mix well. Then serve with cucumber.
Try it out with my odeng soup, which is the perfect companion to Bibim guksu!