Bibimguksu (Korean Spicy Cold Noodles)
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A refreshing and spicy 10-minute cold noodle dish perfect for hot summer days. It features chewy wheat noodles tossed in a tangy gochujang sauce and topped with fresh cucumber and a boiled egg.
- Time
- 10 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, sesame, eggs, and soy
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 20 g
- 25 g
- 15 g
- 4 g
- 5 g
- 3 g
- 15 g
- 30 g
- 50 g
Weights are estimates. Together, the ingredients weigh about 235 g before cooking, which is about 235 g per serving.
Steps
Bring a pot of water to a boil and cook the 100g of dried wheat noodles according to the package instructions.
While the noodles cook, prepare the sauce by mixing 1 tbsp gochujang, 1.5 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, 1 tsp toasted sesame oil, 1 pressed clove of garlic, and 1 tbsp water in a bowl until well combined.
Once the noodles are finished cooking, drain them and immediately rinse them under cold running water. This cools them down and removes excess starch to prevent sticking.
Add the cooled noodles to the bowl with the sauce and toss thoroughly to ensure every strand is coated.
Top the noodles with a handful of sliced cucumber and the boiled egg.
Add any additional desired toppings such as sliced carrots or kimchi, and serve immediately.
Notes
Additional topping ideas: sliced carrots, kimchi, or a splash of kimchi water added directly into the sauce for extra tang. For a more authentic version, some suggest using Korean cold beef broth (Naengmyun broth) and omitting the soy sauce.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 544
- Protein
- 21 g
- Carbs
- 88 g
- Fat
- 11 g
- Fiber
- 4 g
Where the calories come from
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