Bibim guksu is a refreshing spicy Korean cold noodle dish tossed in a sweet, spicy, and tangy gochujang-based sauce, finished with crisp pickled cucumbers and onions. The sauce can be made ahead of time and kept on hand, making this an easy and quick meal whenever a craving hits.
<
Over the holidays, I indulged in sweet desserts like cookies, cake, and everything in betwee. I have been craving something spicy but low effort for an easy lunch. This bibim guksu recipe shared by Ryu Soo Young from Pyunstaurant was a huge hit, even appearing on one of famous Korean MC Yoo Jae Suk’s TV show, Yoo Quiz.
Variations of Bibim Guksu
There are countless versions of this bibim guksu. Some versions include kimchi, others are soy sauce based and not spicy, while some are more heavy on gochujang or on gochugaru. .I like to rotate between different styles because they are all delicious in their own way. Bibim guksu is also a great way to use up leftover vegetables like shredded carrots, lettuce, and cucumbers, or whatever you have in the fridge, making it an easy and healthy meal option.
This Recipe
This version has a bit more liquid than other thicker sauce versions I’ve tried but I still found it very good! The recipe is very forgiving, so it’s easy to adjust the flavors to suit your taste. I made a few tweaks to increase the spice level and reduce the sugar, and those adjustments are noted in the recipe below. The original version, however, was hugely popular in Korea during the summer months.
Noodles
Most often, somyeon noodles (wheat thin noodles) are used for bibim guksu. Memil guksu (buckwheat noodles) are also very popular for a nuttier flavor. That said, almost any thin noodle will work, even angel hair! In these photos, I used konjac noodles which are very low in calories, as I’m trying to be healthier in the new year!
Hope you enjoy this easy, refreshing bowl of bibim guksu!
Bibim Guksu by Ryu Soo Young from Pyunstaurant
Ingredients
- 3 servings of somyeon (Korean wheat flour noodles) about 12 ounces
Cucumber and Onion Salad
- ¼ onion sliced
- ½ english cucumber sliced
- ½ Tbsp sugar (original 1 Tbsp)
- 2 Tbsp vinegar
- Pinch of salt
Sauce
- 3 Tbsp gochugaru (original 2 Tbsp)
- 2 Tbsp roasted sesame seeds
- 2 Tbsp sugar (original 4 Tbsp)
- 4 Tbsp vinegar
- 4 Tbsp sesame oil
- 5 Tbsp soy sauce (original 6 Tbsp)
- 1 Tbsp ketchup
- 1 ½ Tbsp gochujang (original 1 Tbsp)
- 1/2 Tbsp minced garlic
- 4 Tbsp from onion and cucumber pickled liquid
Instructions
- Thinly slice the onion and cucumber, using a mandoline for the cucumber if available. Add them to a medium bowl along with the sugar, vinegar, and a pinch of salt. Mix well and set aside to pickle while you prepare the other components.*Liquid will form in the bowl of the cucumber and onion pickling. Add this pickled liquid into sauce.
- In a small bowl, combine all the sauce ingredients, including the pickling liquid from the cucumber and onion. Mix well until smooth and fully incorporated. Taste and adjust if needed.
- Bring a medium pot of water to a rolling boil. Add the somyeon and cook according to the package instructions.Tip: For chewier noodles, add 1 cup of cold water each time the water comes back to a boil, repeating this 2–3 times during cooking.
- Drain the noodles and rinse thoroughly under cold running water, gently rubbing them between your hands.
- Place the cold noodles in a bowl. Top with the cucumber and onion salad.Add about 8-9 Tbsp of sauce on to the noodles. Add more as needed. Toss well with chopsticks until evenly coated.Serve immediately
Leave a Reply