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A bowl of spicy cold Korean noodles, bibim guksu, topped with a fried egg, cucumber, and sesame seeds

Bibim Guksu Recipe

A bibim guksu recipe for when it's too hot to cook. Spicy cold noodles in 15 minutes, with the cold-rinse step that keeps them from turning to mush.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2
Course: Main Course
Cuisine: Korean
Ingredients Method

Ingredients
  

  • 200 g / 7 oz somyeon (thin Korean wheat noodles)
  • 2 tbsp gochujang
  • 1 tsp gochugaru Substitute: 1/2 tsp sweet paprika plus a pinch of cayenne
  • 1 tbsp rice vinegar Substitute: apple cider vinegar, slightly fruitier
  • 1 tbsp sugar
  • 1 tsp soy sauce
  • 2 cloves garlic, minced Substitute: 1/2 tsp jarred minced garlic
  • 1 tsp toasted sesame oil
  • 1/2 cucumber, julienned Substitute: any crisp lettuce, shredded
  • 1/4 cup kimchi, sliced (optional; substitute: skip it, or add a splash of kimchi juice to the sauce instead)
  • 1 egg, fried or hard-boiled
  • 1 tsp toasted sesame seeds

Method
 

  1. Bring a pot of water to a rolling boil and cook the noodles according to the package time, usually 3 to 4 minutes.
  2. While the noodles cook, whisk together the gochujang, gochugaru, vinegar, sugar, soy sauce, garlic, and sesame oil in a large bowl.
  3. The moment the noodles are done, drain them and rinse immediately under cold running water, rubbing them gently between your hands, until they're fully cooled and no longer starchy to the touch.
  4. Drain well and add the noodles to the bowl with the sauce.
  5. Toss thoroughly with tongs or chopsticks until every strand is coated.
  6. Divide between two bowls and top with cucumber, kimchi if using, the egg, and a scatter of sesame seeds.
  7. Serve immediately.