Bibim Guksu: Korean Spicy Noodles
Published on August 14th, 2025
Intermediate
There’s something magical about a dish that cools you down and sets your taste buds on fire at the same time. Imagine slurping chilled noodles coated in a spicy-sweet gochujang sauce, crunching into crisp vegetables, and getting that tangy burst from kimchi. That, my friend, is bibim guksu — a Korean classic that turns simple pantry staples into a bowl of pure summer joy.
If you’ve been searching for the ultimate Korean spicy noodles fix, this recipe has your name written all over it.
What is Bibim Guksu?
In Korean, bibim means "mixed" and guksu means "noodles." Put them together, and you have a vibrant bowl of mixed noodles served cold, usually with a zesty gochujang dressing and plenty of fresh toppings. These spicy cold Korean noodles are a staple in Korean summers, offering a refreshing contrast to rich stews and hot rice dishes.
One irresistible variation is bibim guksu with kimchi — the tangy, fermented crunch of kimchi adds a layer of complexity that keeps you coming back for more. It’s quick, it’s flavour-packed, and it’s endlessly adaptable.
Why You’ll Love This Recipe
• Fast & fuss-free: This is an easy bibim guksu recipe that comes together in just 20 minutes.
• Refreshing yet fiery: Chilled noodles meet a spicy, tangy sauce.
• Versatile: Vegetarian-friendly and easy to customise.
• Perfect for hot days: The cold noodles and crisp veg make it the ultimate summer meal.
Ingredients (serves 4)
- 250g soba noodles
- 1 tsp toasted sesame oil
- 2 eggs
- 1 cucumber, cut into matchsticks
- 1 conference pear, thinly sliced
- 60g kimchi, chopped
- 1/2 carrot, cut into matchsticks
- 1/4 red cabbage, thinly sliced
- 1 sheet nori, torn into pieces
- Sesame seeds, to serve
Bibim Guksu Sauce Ingredients
- 2 tbsp sesame seeds (toasted, crushed)
- 4 tbsp gochujang chilli paste
- 1 tsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp caster sugar
- 1 tbsp toasted sesame oil
- 1 garlic clove (crushed)
Instructions:
- Start by crushing the sesame seeds, then mix them with the rest of the sauce ingredients in a small bowl. Give it a taste test and tweak it to your liking.
- Cook the soba noodles according to the packet instructions. Drain, rinse under cold water, and toss with 1 tsp toasted sesame oil to keep them from sticking.
- For a perfectly jammy centre, boil the eggs for 9 minutes. Cool under cold water, peel, and set aside.
- Divide half the noodles into a bowl, drizzle with half the sauce, then top with cucumber, pear, carrot, red cabbage, and kimchi. Repeat with the second half.
- Halve the eggs and nestle them on top. Garnish with torn nori and a sprinkle of sesame seeds.
- The beauty of bibim guksu is in the mixing — toss everything together so the sauce coats every strand and every bite gets a little bit of everything.
Serving & Variations
• Extra veg: Add lettuce, sprouts, or thinly sliced radish.
• Bibim guksu with kimchi: Use extra kimchi and a splash of its juice for a tangier kick.
• Protein boost: Add grilled chicken, shrimp, or tofu.
• Spice control: Reduce gochujang for milder heat or add chilli flakes for extra fire.
Final Bite
Now you know how to make bibim guksu, you’ve got a go-to dish for those days when you want something light, refreshing, and full of flavour. These Korean spicy noodles will keep you cool while delivering a satisfying punch — proof that cold food can be just as exciting as anything hot off the stove.
So grab your chopsticks, give this recipe a try, and see why this is one of Korea’s most beloved summer dishes.
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