This bibim guksu 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?
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
- Boil the noodles in boiling water for about 3 minutes.
- Sieve the noodles and run the cold water thoroughly over the noodles to cool them down.
- Place the noodles in a bowl and add the toppings and sauce.
- 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
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.
bibim guksu, Korean Food, Noodles, soba noodles, Vegetarian
This looks great! I think I will try your recipe this summer
What’s the difference between this and Bibim Nengmyun? They look very similar.
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…
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
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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
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
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.
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?
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.
this looks really light and tasty. i love korean noodle dishes.
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.
can u use the normal soba noodles? i cant find the organic ones here where i live. its also brown? just doesnt say organic..
Marian, I am sure you can use other kinds of soba noodles. It doesn’t have to be organic.
thanks sue! i will try this out for dinner tomorrow ^^
Where do you buy your ingredients like the organic noodles? You mentioned Cole’s or Woolworth’s. Where are they located?
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.
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
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!
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/
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.