Korean · Lunch · Dinner
Bibim Guksu (Korean Spicy Cold Mixed Noodles)
비빔국수
Chilled thin wheat noodles tossed in a sweet, tangy and fiery gochujang sauce with crisp cucumber, carrot, lettuce and bean sprouts, topped with a halved boiled egg and sesame. A refreshing, punchy bowl that is great on hot days.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 2
Calories come from: Carbs 69% · Fat 17% · Protein 14%
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Ingredients
For 2 servings- 160 g (2 bundles)dried somyeon (thin wheat noodles)
- 2 large100 geggs
- 1/2 medium150 gcucumber
- 1 small60 gcarrot
- 2 cups shredded50 gromaine lettuce
- 1 cup100 gmung bean sprouts (optional)
- 1/4 pear60 gAsian pear, grated
- 2 tbsp36 ggochujang (Korean chilli paste)
- 1 tspgochugaru (Korean chilli flakes)
- 1 tsp6 greduced-sodium soy sauce
- 2 tbsp30 grice vinegar
- 1 tbsp21 ghoney
- 1 clovegarlic, finely grated
- 1 tsp5 gtoasted sesame oil
- 1 tsptoasted sesame seeds
- 2.5 litres (for boiling and rinsing)2,500 gwater
Steps
- 1
Bring about 2 litres of the water to a boil in a large pot.
- 2
While the water heats, cut the cucumber and carrot into thin matchsticks and shred the lettuce.
- 3
Lower the eggs into the boiling water and cook for 9 minutes until the yolks are fully set.
- 4
Lift the eggs out with a slotted spoon, cool them under running cold water, then peel and halve.
- 5
If using bean sprouts, blanch them in the same boiling water for 1 minute, lift out and drain.
- 6
Add the noodles to the boiling water and cook for 3-4 minutes, stirring so they do not stick.
- 7
Drain the noodles and rinse them well under the remaining cold water, rubbing gently to remove starch and surface salt, until fully chilled. Drain thoroughly.
- 8
In a large bowl, mix the grated pear, gochujang, gochugaru, soy sauce, rice vinegar, honey, garlic and sesame oil into a smooth sauce.
- 9
Add the drained noodles to the sauce and toss until evenly coated.
- 10
Divide the noodles between two bowls and top with cucumber, carrot, lettuce and bean sprouts.
- 11
Add the egg halves, sprinkle with sesame seeds and serve cold, mixing everything together before eating.
Swaps, storage and make-ahead
Swaps
- For a vegan bowl, skip the eggs and replace the honey with maple syrup or sugar, and choose a gochujang labelled vegan.
- For a gluten-free version, use thin rice or 100% buckwheat noodles, tamari labelled gluten-free instead of soy sauce, and a gochujang labelled gluten-free.
- If you cannot find Asian pear, grate a crisp regular pear or apple into the sauce instead.
- For a lighter bowl, replace half the noodles with extra shredded cucumber and lettuce or with zucchini noodles.
Storage
This dish is best eaten fresh, as the noodles soak up the sauce and turn soft while the vegetables wilt. If you have leftovers, refrigerate them within 2 hours in an airtight container and eat within 1 day, and do not freeze it.
Make ahead
Mix the sauce up to 3 days ahead and keep it covered in the fridge, and boil and peel the eggs up to 3 days ahead, refrigerated. Cut the vegetables a day ahead and store them chilled, then cook and rinse the noodles just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenEggsSoySesame
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (1,593 g) | Per 100 g | |
|---|---|---|
| Calories | 516 kcal | 32 kcal |
| Protein | 18.2 g | 1.1 g |
| Carbohydrates | 89.9 g | 5.6 g |
| of which sugars | 21.8 g | 1.4 g |
| Fiber | 6.8 g | 0.4 g |
| Fat | 9.8 g | 0.6 g |
| of which saturated | 2.2 g | 0.1 g |
| Sodium | 1,865 mg | 117 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
