Bibim Guksu (Korean Spicy Cold Noodles)

Bibim guksu is a refreshing, spicy, sweet-and-tangy Korean cold noodle dish tossed with gochujang sauce, crisp cucumber, kimchi and thin somen wheat noodles.

What is bibim guksu? 

When the weather warms up, I crave bright, cold, and spicy dishes, and Bibim Guksu always hits the spot.

Bibim guksu translates to “mixed noodles” in Korean.

This minimalistic, classic Korean cold noodle dish combines angel hair-thin wheat noodles with a tangy, sweet and spicy gochujang-based sauce, crisp cucumber, kimchi, and a boiled egg.

It’s similar to jjolmyeon, which is more bolder in flavor and uses chewy jjolmyeon noodles.

In contrast, bibim guksu is lighter and tangier in flavor, and uses thin somyeon (somen noodles).

It's incredibly quick to whip up, packed with flavor, and endlessly customizable --  a must for your summer noodle rotation.

What are somyeon noodles?

Somyeon (Korean) or somen (Japanese) are very thin, round, wheat-based noodles, usually less than 1 mm in diameter.

They cook very quickly and have a smooth, light texture that makes them perfect for cold noodle dishes.

In Korea, somyeon is often used in recipes such as bibim guksu, while in Japan, somen is commonly served chilled with a dipping sauce, especially during summer.

These noodles are delicate, versatile, and ideal for absorbing bold, flavorful sauces.

Why you'll love this recipe

Quick & easy: this Korean cold noodle dish is quick to prepare and ready in about 15 minutes.

Minimal ingredients: uses a few Asian pantry and fridge ingredients.

Delicious and balanced: gochujang sauce brings bold, flavored heat.

Summer-friendly: bright, chilled noodles are perfect for hot days when you don't want to stay in the kitchen for long. 

Vegetarian: crisp cucumber and kimchi add crunch, color, and texture to this light, vegetarian noodle dish.

Ingredients you'll need

Noodles:

• somyeon: also known as somen in Japanese; thin wheat noodles that are less than 1 mm in diameter; you can sub with very fine angel-hair pasta if you can't find somyeon

Sauce:

• gochujang (Korean red chili paste)
• rice vinegar: for acidity
• soy sauce: regular soy sauce
• granulated sugar: or honey; for sweetness
• sesame oil: toasted
• garlic: grated or finely minced; or garlic powder
• gochugaru (Korean red pepper flakes)
• water: to loosen the sauce, if needed

Toppings:

• cucumber: julienned
• boiled egg: halved
• kimchi
• sesame seeds: ground; or whole

How to make bibim guksu at home

Cook the noodles:

Bring a large pot of water to a boil and cook the noodles according to package directions, about 2 minutes.

Drain noodles into a colander, rinse under ice cold water, drain again and toss with a drizzle of sesame oil to prevent sticking.

Make the sauce: 

In a small bowl, whisk together gochujang, rice vinegar, soy sauce, sugar, sesame oil, minced garlic, and gochugaru until smooth.

If the sauce is too thick, add a splash of water to loosen. Set aside.

Assemble:

Toss the cold noodles with the sauce until evenly coated. Traditionally, it is tossed using your hand. (You can wear food-grade plastic gloves to do this).

Divide into bowls, then top with cucumber, kimchi, and half of a boiled egg.

Sprinkle with sesame seeds.

Serve immediately, or chilled.

How to serve

Enjoy the Korean noodles chilled.

Try it with a side of crispy seafood pancakes, fried chicken, or gimbap.

Pair with a refreshing iced sparkling yuzu, matcha yuzu soda, or lychee soda.

Variations & substitutions

Add cooked shredded chicken or tuna for extra protein.

Swap somyeon for buckwheat soba for a nuttier flavor. 

If you can't find somyeon, try very fine angel hair pasta.

For a variation inspired by naengmyeon, top with sliced pear or apple for a touch of sweetness.

Customize it with fresh perilla leaves, shredded carrot, or other vegetables to your liking.

Other delicious cold summer noodle recipes you may like