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Bibim Guksu: Spicy, Sweet and Vinegary Noodles

Bibim Guksu (Spicy, Sweet and Vinegary Noodles) is a light and delicious noodle salad dish. It’s seasoned with spicy, sweet and sour Korean chilli dressing. If you’re looking for an easy meal with a little bit of zing, this is what you need!

Korean Spicy, Sweet and Vinegary Noodles (Bibim Guksu) | MyKoreanKitchen.com

Our recent cravings: 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 don’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 on drowsy hot humid summer days. For me, looking at this picture is good enough for now. How about you?

Korean Spicy, Sweet and Vinegary Noodles (Bibim Guksu) | MyKoreanKitchen.com

Ingredients for Bibim Guksu (Serves 2)

Noodles

Toppings

  • 2 medium lettuce leaves, thinly sliced
  • 1/4 red cabbage, thinly sliced
  • 1/2 small cucumber, julienned
  • 1/3 small carrot, julienned
  • A few snow pea sprouts
  • 2 Tbsp Kimchi, cut into thumbnail size

Sauce (mix these in a bowl)

*1 Tbsp = 15ml

**If you want to learn more about Korean ingredients, check my 30 essential Korean cooking ingredients list!

How to Make Spicy Bibim Guksu

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

Korean Spicy, Sweet and Vinegary Noodles (Bibim Guksu) | MyKoreanKitchen.com

Korean Spicy, Sweet and Vinegary Noodles (Bibim Guksu) | MyKoreanKitchen.com

Cook’s Note

You can alter the toppings as you wish, like adding some boiled eggs or radish pickles. Canned tuna or salmon (e.g. sweet chilli flavoured) also works great in this noodle bowl.


Korean Spicy, Sweet and Vinegary Noodles (Bibim Guksu) | MyKoreanKitchen.com

Spicy, Sweet and Vinegary Noodles (Bibim Guksu)

How to make Bibim Guksu (Spicy, Sweet and Vinegary Noodles)
5 from 4 votes
Print Pin Rate
Course: Main
Cuisine: Korean
Prep Time: 7 minutes
Cook Time: 8 minutes
Total Time: 15 minutes
Servings: 2
Calories: 518
Author: Sue | My Korean Kitchen

Ingredients

NOODLES

  • 180 g organic soba noodles (6.3 ounces)

TOPPINGS

  • 2 leaves medium lettuce , thinly sliced
  • 1/4 red cabbage , thinly sliced
  • 1/2 small cucumber , julienned
  • 1/3 small carrot , julienned
  • A few snow pea sprouts
  • 2 Tbsp Kimchi , cut into thumbnail size

SAUCE (MIX THESE IN A BOWL)

Instructions

  • Boil the noodles in boiling water for 2 to 3 minutes. Drain the noodles and run some cold water over the noodles to cool them down. Drain.
  • Place the noodles in a bowl and add the toppings and sauce.
  • Mix them well and dig in.

Nutrition

Calories: 518kcal | Carbohydrates: 98g | Protein: 17g | Fat: 10g | Saturated Fat: 1g | Sodium: 1259mg | Potassium: 754mg | Fiber: 3g | Sugar: 21g | Vitamin A: 3455IU | Vitamin C: 66.1mg | Calcium: 138mg | Iron: 4.6mg
Tried this recipe?I love hearing how you went with my recipes! Leave a comment below or Tag me on Instagram @MyKoreanKitchen.

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Written by: Sue

Last Updated: May 13, 2019

Hi, I'm Sue and I am the creator of My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

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38 thoughts on “Bibim Guksu: Spicy, Sweet and Vinegary Noodles”

  1. 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.

  2. 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

  3. 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.

    • 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.

  4. 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

  5. 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!

  6. 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!

  7. 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 🙂

  8. 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.

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

  10. 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. 🙂

  11. 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.

  12. 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.

  13. 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

  14. 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

  15. 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

  16. 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…

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