Spicy, Sweet and Vinegary Noodles (Bibim Guksu)

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Spicy, Sweet and Vinegary Noodles (Bibim Guksu)

This bibim guksu (비빔국수) is something I am very much enjoying making and eating lately. I made this 5 times last week already. Yes! it is that tasty and morish. I just can’t get sick of it. Besides, it doesn’t require any complicated preparation or cooking.

Its main taste comes from the sauce, which has a slightly spicy, sweet and sour taste, and the fragrance from the sesame oil is another pleasant experience.

Bibim guksu is a popular Korean summer dish, because the spicy and sour taste rejuvenates your lost appetite in drowsy hot humid summer days. For me, looking at this picture is good enough for now. How about you?

Spicy, Sweet and Vinegary Noodles (Bibim Guksu)

Ingredients for 2 people (Ready in 10-15 minutes)

Noodles

  • 180 g organic soba noodles

Toppings

  • 2 medium lettuce leaves, thin sliced
  • 1/4 a leaf red cabbage, thin sliced
  • 1/2 a small cucumber, julienned
  • 1/3 a small carrot, julienned
  • A few snow pea sprouts
  • 2 tbsp thumb nail size Kimchi

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 Korean sesame oil
  • 1 tbsp roasted sesame seeds

Method

  1. Boil the noodles in boiling water for about 3 minutes.
  2. Sieve the noodles and run the cold water thoroughly over the noodles to cool them down.
  3. Place the noodles in a bowl and add the toppings and sauce.
  4. Mix them well and dig in.

Cook’s Note

You can alter the toppings as you wish, like adding boiled egg or white radish pickle etc. Also if you want more spicy taste, you may add some Korean chili powder or minced garlic in the sauce and more vinegar for a sour taste. However, before you add anything into the original sauce, make sure you taste it first to ensure it tastes good.

The noodles I used for this recipe

Soba Noodles

HAKUBAKU organic soba (ingredients : wheat flour 69%, buckwheat flour 29%, salt 2 %, water), Price – about AU $2.30, available at Woolworth or Coles.
The noodles are conveniently divided into 3 portions with white paper straps.

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Spicy, Sweet and Vinegary Noodles (Bibim Guksu)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Korean
Serves: 2
Ingredients
Noodles
  • 180 g organic soba noodles
Toppings
  • 2 medium lettuce leaves, thin sliced
  • ¼ a leaf red cabbage, thin sliced
  • ½ a small cucumber, julienned
  • ⅓ a small carrot, julienned
  • A few snow pea sprouts
  • 2 tbsp thumb nail size Kimchi
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 Korean sesame oil
  • 1 tbsp roasted sesame seeds
Instructions
  1. Boil the noodles in boiling water for about 3 minutes.
  2. Sieve the noodles and run the cold water thoroughly over the noodles to cool them down.
  3. Place the noodles in a bowl and add the toppings and sauce.
  4. Mix them well and dig in.

 

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About Sue

Hi, I'm Sue and I am the author/cook/photographer behind My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

Comments

  1. Love this! The only meat I eat is fish and not regularly, I am so happy to see your vegetarian dishes.

  2. I love love love bibim guksu!! Had my first at Home Plus near Incheon and I fell in love instantly. Such a simple dish but so tasty. ^^

  3. I think it’s important to point out that Koreans usually use Maemil Guksu (메밀국수) and not soba when making this recipe. Both are made of buckwheat, but soba might be prepared differently.

  4. me agian – I cooked “Bibim Guksu” now three times. It’s so delicious!

  5. sounds great – i have to try this!

  6. Denise from Berlin says:

    I tried it today, and hmmm, was that delicious! I became addicted to Korean food, and Kimchi in particular, while living in Beijing – due to a good Korean friend. I am so glad I found your blog, which feeds my craving! Do you by any chance also have a good recipe for Kimchi Bokkeumbap? All best, Denise

  7. It’s hard to imagine sticking to a vegetarian diet in Korea, they are famous for their delicious grilled meats. I eat vegetarian during the week and eat small portions of meat on weekends. Thanks for all the vegetarian ideas.

  8. bibim guksu is very good but is bibim men the instant version of bibim guksu?

    • Rachel Bz. says:

      I believe it is. It tastes very similar. Bibim Men has apple puree in it for flavoring, though, so it’s more apple-y than this recipe. My fiance and I were actually contemplating mixing in some good apple sauce or apple juice in place of some of the honey or sweetener (which I’m sure is blasphemous to authentic eaters, but we have trouble leaving most recipes alone ^_^).
      Either way, this stuff is amazing. We’re forcing it on everyone we know, lol.

  9. I stumbled onto your website while searching for different ways I can eat my kim chi with. I know this posting is since 2007 but I have a question. In some of recipe, you said to use brown sugar. Can I substitute brown sugar with white sugar? I’m going to try to make this dish, hopefully it will turn out as good as your pictures :). Your site is awesome btw

  10. The sauce for bibim guksu is soo delicious! I couldn’t stop dipping my lettuce in it. Thank you for sharing this recipe~

  11. hey i just found your blog, because i was searching for some recepies to suprise my korean friends, and i love it!
    i think i ate this recipe in a restaurant but they mixed sea-food under it…DELICIOUS!

  12. This sounds amazing. Spicy, sweet, sour and even colourful. This will be a great use for that little bit of kimchi left n my fridge.

  13. Huey

    I don’t think brand doesn’t really matter for gochujang but you can try this. http://mykoreankitchen.com/2006/09/25/gochujang-sauce/

  14. I have been looking forward to make one of those Korean noodles salads. Can you tell me which brand of gochujang should I get for this recipe?

    Thanks!

  15. i made this yesterday but with konnyaku noodles and lots of different veggies i had on hand. delicious, thanks for the post, i’m def going to try some more of your recipes :)

  16. Suzy, Coles and Woolworth are two main supermarkets in Australia.
    By the way, you don’t have to use exactly same brand noodles as I did.

  17. Where do you buy your ingredients like the organic noodles? You mentioned Cole’s or Woolworth’s. Where are they located?

  18. thanks sue! i will try this out for dinner tomorrow ^^

  19. Marian, I am sure you can use other kinds of soba noodles. It doesn’t have to be organic.

  20. can u use the normal soba noodles? i cant find the organic ones here where i live. its also brown? just doesnt say organic..

  21. noel, I will answer your question on a post very soon. I think other readers might like to know.

    tellos, that’s wonderful to hear! I am delighted too. :)

    sandy, I suppose the sauces are pretty similar to each other.

    John, I haven’t tried chest nut noodles yet. I didn’t even know they existed. I’ve got to try them sometime soon.

    tigerfish, I am so hooked on soba noodles lately too. They are just so nice.

    eatdrinknbmerry, it is a very light dish indeed. I get hungry after 2 hours of eating them. :)

  22. this looks really light and tasty. i love korean noodle dishes.

  23. I fell in love with soba noodles recently, not that I’ve not have soba before but I’ve always preferred Japanese udon. My taste buds are changing. I tried my soba with a not-so-authentic homemade korean tofu stew (you are the real expert, not me) and simply love the spicy korean taste in my noodles. Yumz.

  24. This looks wonderful. I wonder why my mother doesn’t cook noodles very often. Could it be because of where she grew up in Korea?

  25. Oh yeah!

    Getting hotter in Bundang so really looking forward to this food.Haven’t tried it with soba noodles.Sounds better than bibim-myun.At KOZMarket I had noodles made from chestnuts.Chewy and savoury.Haven’t seen them back in Korea though unfortunately.

    1 tsp of Sesame oil seems quite a lot though.Buying sesame oil in Brisbane the oil from Singapore was cheaper but a lot less fragrant and lighter in colour.

  26. ok, I cooked bibim guksu for my girlfriend yesterday, she was really happy. She even said it tast like in the restaurant (shazzzam).

    Also I made the dried squid banchan, she didn’t believe me when I said “I made it”, she thought I bought it. héhé

    Thank you my korean kitchen

    tellos

  27. 안녕하세요
    잘 지냈어요?

    The Bibim guksu looks really good. I must try this one of these days. When I was in Korea last month, I tried Jeolmyeon (potato noodles) and I love it! Is the sauce for both similar?

    Thanks for sharing ; )

    Cheers
    Sandy

  28. hi, i’ve just stumbled upon your blog and i find your writing very fascinating. i’ve never attempted to cook korean but i’ve had some delicious korean in malaysia. mostly, i love your way of taking pictures. you’ve got an eye for it. i’m using the exact same gadgets as yours, camera and lens. love it no end.

    keep up the good work!
    cindy

  29. Hey Nice, that’s gonna be my dinner!!!!!

    The other day i made your King Oyster Mushrooms and Prawns on Rice for the 3rd time…still really amazing. I add celery-branch and cashew nuts to the recipe (I saw that in a Chinese restaurant).

    Have a good one…

  30. What’s the difference between this and Bibim Nengmyun? They look very similar.

  31. This looks great! I think I will try your recipe this summer :)

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