Bibim guksu is a light and delicious cold noodle salad dish. It’s seasoned with spicy, sweet and tangy Korean chilli dressing. If you’re looking for an easy meal with a little bit of zing, this is what you need!
Summer Perfect, Spicy Korean Noodle Salad: Bibim Guksu
This bibim guksu is something I am very much enjoying making and eating lately. It is very tasty and moreish. It’s loaded with lots of salads and vegetables, so you can get a good amount of crunchy texture as well.
Besides, it doesn’t require any complicated preparation or cooking, which is a definite bonus point on hot summer days.
What is Bibim Guksu
Bibim guksu / bibimguksu (비빔국수) means mixed noodles; similar to bibimbap (비빔밥) being mixed rice.
Ultimately you can add whatever toppings you would like (or no toppings at all, but that would be so boring!), but as you will see below, this version of bibim guksu is made with loads of vegetables. It looks bulky when you serve, yet it’s a light and very filling meal.
Its main taste comes from the sauce, which has a slightly spicy, sweet and tangy taste, and the nutty fragrance from the sesame oil is another pleasant experience.
Bibim guksu is a popular summer dish in Korea, because the spicy and sour taste can rejuvenate your lost appetite on drowsy, hot, and humid summer days.
More Bibim Noodles
Koreans love mixing things in a bowl and noodles are no different. Check different styles of bibim noodle recipes below and try them!
- Kimchi Bibim Guksu (Spicy Cold Kimchi Noodles)
- Bibim Naengmyeon (Spicy Cold Noodles with Beef)
- Jjolmyeon (Spicy Chewy Noodles)
- Jaengban Guksu (Spicy Noodle Salad Platter)
Ingredients for Bibim Guksu (Serves 2)
Noodles
- 180g/6.3 ounces dried buckwheat noodles (or soba noodles)
Salad Options
- 2 lettuce leaves (40g/ 1.5 ounces), thinly sliced
- 1/4 red cabbage (140g / 5 ounces), thinly sliced
- 1/2 small cucumber (60g / 2 ounces), julienned
- 1/3 small carrot (40g / 1.4 ounces), julienned
- (optional) 60g / 2 ounces red radish, julienned
- (optional) a few snow pea sprouts
- 2 Tbsp kimchi, cut into thumbnail size
Bibim Sauce (Mix these in a bowl)
- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp rice vinegar
- 1 Tbsp soy sauce
- 1 Tbsp honey
- 1 Tbsp brown sugar
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
*1 Tbsp = 15 ml
** If you want to learn more about Korean ingredients, check my essential Korean cooking ingredients list!
How to Make Bibim Guksu
Boil the noodles in rolling boiling water following the package instructions. (I boiled mine for 3 mins.) Drain the noodles and run some cold water over the noodles to cool them down. Drain.
Place the noodles in a large serving bowl and add the salad ingredients and sauce. Serve.
To eat, mix all ingredients well with chopsticks and indulge.
Note
You can alter the toppings as you wish, like adding some boiled eggs or radish pickles. Canned tuna or salmon (e.g. sweet chili flavored) also works great in this noodle bowl.
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Bibim Guksu (Korean Cold Noodle Salad)
Ingredients
NOODLES
- 180 g dried buckwheat noodles (or soba noodles)(6.3 ounces)
SALAD OPTIONS
- 2 lettuce leaves (40g / 1.5 ounces), e.g. butter or oakleaf lettuce, thinly sliced
- 1/4 red cabbage (140g / 5 ounces), thinly sliced
- 1/2 small cucumber (60g / 2 ounces), julienned
- 1/3 small carrot (40g / 1.4 ounces), julienned
- 1 red radish (60g / 2 ounces), optional, julienned
- A few snow pea sprouts , optional
- 2 Tbsp kimchi , cut into thumbnail size
SAUCE (MIX THESE IN A BOWL)
- 2 Tbsp gochujang
- 2 Tbsp rice vinegar
- 1 Tbsp soy sauce
- 1 Tbsp honey
- 1 Tbsp brown sugar
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Instructions
- Boil the noodles in rolling boiling water following the package instructions. (I boiled mine for 3 mins.) Drain the noodles and run some cold water over the noodles to cool them down. Drain.
- Place the noodles in a large serving bowl and add the salad ingredients and sauce. Serve.
- To eat, mix all ingredients well with chopsticks and indulge.
Notes
- 1 Tbsp = 15 ml
- You can alter the toppings as you wish, like adding some boiled eggs or radish pickles. Canned tuna or salmon (e.g. sweet chili flavored) also works great in this noodle bowl.
Nutrition Info (per serving)
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Just what a busy person needs to stay healthy and happy. I make this frequently. I do not live near an Asian market, but other than the noodles have been able to find these ingredients in my local market.
I’ve made this several times over the last week because it is so simple and delicious.
It’s a super hot day here today, had some leftover banchan, thought I’d make this instead of a Bibimbap for a change. Delicious! The sauce is pure magic ! Thank you for this recipe!
Amazingly good especially a day later
Can this be made the day before since it’s eaten cold?
It’s best to make it on the day, because of the noodles. They will get gluey. However, you can prepare the reminder of the ingredients (e.g. vegetables and the sauce) in advance. That will save your time heaps as all you need to do next day is getting the noodles ready.
Thanks for this recipe. I am allergic to gluten, so I am getting tired of rice noodles. I found the Eden buckwheat noodles to be closest to the buckwheat/wheat combo noodles I’ve had before, they are less like the buckwheat noodles that are kind of link glass noodles (where they stick together easily and are more chewy). I could eat this everyday.
Bibimguksu was my absolute favorite dish in Korea and this is a very close match to the dish at local KSB. I’m really glad I found this! I pretty much use whatever veg I have on hand, and I found that avocado subs for the egg really well.
I made my own version of this before finding your recipe. I’ve been making kimchi for about 4 months and only more recently discovered the magic of gochujang (although I’m at the point of ordering a more healthy version and authentic one from Korea). I had to laugh when I saw you only used 2 Tbl of kimchi. My hubby LOVES this stuff and can eat a whole jar for breakfast if he’s hungry. I used 2 cups in my noodle salad! I’ve been eating buckwheat noodles for at least 30 years but they never tasted so fantastic as the Korean style. I make lots of it with stir fried onions, sweet peppers and broccoli. It always tastes better when its cold and the flavors have married. Now I know what it’s called…. Bibim Guksu!
Absolutely delicious. Living on an island, getting a lot of the ingredients was a challenge, but finally, I was able to make this. I can’t wait to make more.
So many delicious recipes that I am anxious to try. I just started making my own kimchi and needed some culinary inspiration. Well, I came to the right place. Thank you!!!
Just made this and it was delicious! I did double the dressing recipe (didn’t use all of it but I feel like I used more than there would have been in the regular recipe. Very simple and tasty recipe.