Bibimguksu (Korean Cold Noodles)
Bibimguksu (Korean Cold Noodles)
Ingredients
For the Noodles and Toppings
- 100 grams dried wheat noodles
- 1 handful cucumber, sliced
- 1 boiled egg, halved
- 1 teaspoon sesame seeds, for garnish
For the Sauce
- 1 tablespoon gochujang
- 1 1/2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon toasted sesame oil
- 1 clove garlic, pressed
- 1 tablespoon water
Instructions
- 1
Bring a pot of water to a rolling boil. Add the 100 grams of dried wheat noodles to the boiling water and cook until tender, following package instructions (typically 3-5 minutes).
⏱️ 5 min
- 2
Once cooked, drain the noodles thoroughly in a colander. Rinse them immediately under cold running water until completely chilled to stop the cooking process and remove excess starch. Set aside in the colander to drain.
⏱️ 2 min
- 3
Slice a handful of cucumber into thin strips.
⏱️ 1 min
- 4
In a small mixing bowl, combine the gochujang, soy sauce, rice vinegar, sugar, toasted sesame oil, pressed garlic, and water. Stir vigorously with a spoon until all ingredients are well combined and the sugar has dissolved, forming a uniform sauce.
⏱️ 3 min
- 5
Place the chilled noodles into a serving bowl. Arrange the sliced cucumber on top of the noodles.
⏱️ 1 min
- 6
Pour the prepared sauce evenly over the noodles and cucumber. Halve the boiled egg and place it on top of the dish. Sprinkle with sesame seeds for garnish.
⏱️ 1 min
- 7
Serve immediately and enjoy the cold noodle dish.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Bibimguksu (Korean Cold Noodles)
For the Noodles and Toppings
- 100 grams dried wheat noodles
- 1 handful cucumber, sliced
- 1 boiled egg, halved
- 1 teaspoon sesame seeds, for garnish
For the Sauce
- 1 tablespoon gochujang
- 1 1/2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon toasted sesame oil
- 1 clove garlic, pressed
- 1 tablespoon water
Instructions
- 1
Bring a pot of water to a rolling boil. Add the 100 grams of dried wheat noodles to the boiling water and cook until tender, following package instructions (typically 3-5 minutes).
⏱️ 5 min - 2
Once cooked, drain the noodles thoroughly in a colander. Rinse them immediately under cold running water until completely chilled to stop the cooking process and remove excess starch. Set aside in the colander to drain.
⏱️ 2 min - 3
Slice a handful of cucumber into thin strips.
⏱️ 1 min - 4
In a small mixing bowl, combine the gochujang, soy sauce, rice vinegar, sugar, toasted sesame oil, pressed garlic, and water. Stir vigorously with a spoon until all ingredients are well combined and the sugar has dissolved, forming a uniform sauce.
⏱️ 3 min - 5
Place the chilled noodles into a serving bowl. Arrange the sliced cucumber on top of the noodles.
⏱️ 1 min - 6
Pour the prepared sauce evenly over the noodles and cucumber. Halve the boiled egg and place it on top of the dish. Sprinkle with sesame seeds for garnish.
⏱️ 1 min - 7
Serve immediately and enjoy the cold noodle dish.
⏱️ 1 min