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Bibim Guksu (Korean Cold Noodle Salad)

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!

Bibim guksu served with assorted vegetables

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.

bibim guksu served with salad in a clear bowl

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. 

Adding bibim guksu sauce over assorted salad

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!

Ingredients for Bibim Guksu (Serves 2)

bibim guksu ingredients

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)

*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.

Boiling Soba Noodles

Place the noodles in a large serving bowl and add the salad ingredients and sauce. Serve.

Mixing Bibim Guksu Ingredients in a Bowl

Korean noodle salad topped with spicy gochujang sauce

To eat, mix all ingredients well with chopsticks and indulge.

Mixing bibim guksu with chopsticks

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 servced with assorted vegetables

Bibim Guksu (Korean Cold Noodle Salad)

How to make Bibim Guksu. It's loaded with crunch vegetables and topped with spicy, sweet and tangy Korean chili dressing.
4.92 from 12 votes
Print Pin Rate
Course: Main
Cuisine: Korean
Keyword: bibim guksu, korean noodle salad, spicy korean noodle salad
Prep Time: 7 minutes
Cook Time: 8 minutes
Total Time: 15 minutes
Servings: 2
Calories: 518kcal
Author: Sue

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

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

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.

Tried this recipe?I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram @MyKoreanKitchen.

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Written by: Sue

Last Updated: July 18, 2020
Sue and My Korean Kitchen Profile

Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!

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51 thoughts on “Bibim Guksu (Korean Cold Noodle Salad)”

  1. This looks so good. Perfect for me ! can’t wait to make this ! I loved King, Mystic and Crash as well the last one wait a fav! Will look for the others you mentioned as I’ve not seen them….

    Reply
  2. I hv extra kimchi in the fridge, so I tried this recipe. Love it!!! So easy to prepare!! A bit too sweet for my liking, Mayb I’ll half the sugar & honey next round. Thnx for the awesome recipe!!

    Reply
  3. Yum!!! I love this so much!!! I topped it with baked tofu that I marinated in the dressing…I will be eating this often!

    Reply
  4. Hi Sue. Since I found this recipe I have been making and eating this every night and it’s not even summer here in Australia. Thanks for the recipe.

    Reply
  5. 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.

    Reply
  6. 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

    Reply
  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.

    Reply
    • 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.

      Reply
  8. 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

    Reply
  9. 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!

    Reply
  10. 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!

    Reply
  11. 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 🙂

    Reply
  12. 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.

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

    Reply
  14. 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. 🙂

    Reply
  15. 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.

    Reply
  16. 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.

    Reply
  17. 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

    Reply
  18. 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

    Reply
  19. 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

    Reply
  20. 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…

    Reply

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