Korean Spicy Cold Noodles (Bibim-guksu)

Ingredients

• 5 oz Somyeon thin wheat noodles
• 2 tbsp Gochujang
• 2 tbsp Rice vinegar
• 0.5 tbsp Soy sauce
• 1 tbsp Honey
• 1 tbsp Kimchi juice
• 1 tbsp Sesame oil
• 1 tbsp Water
• 2 tsp Garlic (Minced)
• 1 tsp Gochugaru
• Sesame seeds (For garnish, to taste)
• Kimchi (Chopped; amount to taste)
• Cucumber (Sliced; amount to taste)
• 1 Egg (Cooked and halved for serving)

Steps

1. 1

   Bring a pot of water to a boil. Cook the somyeon according to the package directions until just tender, usually about 3–5 minutes. Stir occasionally so the thin noodles do not stick together.

2. 2

   Drain the noodles immediately and rinse them several times under cold running water, gently rubbing them to remove excess starch. Drain very well so the sauce will not become diluted.

3. 3

   In a bowl, whisk together the gochujang, rice vinegar, soy sauce, honey, kimchi juice, sesame oil, water, minced garlic, and gochugaru until smooth and evenly combined.

4. 4

   Add the chilled, drained noodles to the sauce. Toss thoroughly with clean hands, chopsticks, or tongs until every strand is coated.

5. 5

   Add chopped kimchi and sliced cucumber, reserving some for the top if desired. Toss gently to distribute the vegetables without crushing them.

6. 6

   Cook the egg separately to your preferred doneness, then peel and halve it.

7. 7

   Divide the spicy cold noodles between two bowls. Top each serving with the egg, additional cucumber or kimchi, and sesame seeds. Serve immediately while cold.

Notes

The post provides the ingredient list but does not include the full blog recipe or detailed cooking instructions. Cooking times and garnish amounts are therefore practical estimates. Adjust gochugaru and gochujang to taste.

Nutrition per serving

• main
• noodles
• Korean
• cold dish
• spicy
• vegetarian
• quick meal