Bibim Guksu (Gochujang Cold Noodles) 비빔국수
Bibim Guksu (Gochujang Cold Noodles) 비빔국수
Ingredients
For the Noodles
- 1 pound somyun, or any thin noodle
For the Sauce
- 1 tablespoon gochugaru
- 1 1/2 tablespoons granulated sugar
- 2 tablespoons gochujang
- 1 tablespoon soy sauce
- 2 tablespoons vinegar
- 1/2 tablespoon garlic, minced
- 1 tablespoon sesame oil
- 1/4 teaspoon black pepper, freshly ground, or to taste
Optional Toppings
- 1/4 cup seaweed, shredded or crumbled
- 1/2 cup cos lettuce, finely chopped
- 2 boiled eggs, halved or quartered
- 1/4 cup fried shallots
Instructions
- 1
In a medium bowl, combine the gochugaru, granulated sugar, gochujang, soy sauce, vinegar, minced garlic, sesame oil, and black pepper. Whisk well until the sauce is thoroughly mixed and the sugar has dissolved. Set the sauce aside.
⏱️ 2 min
- 2
Bring a large pot of water to a rolling boil. Add the somyun noodles (or your chosen thin noodles) and cook for approximately 3 minutes, or according to package directions. To prevent boiling over and ensure perfect texture, each time the water begins to boil over, add a small splash of cold water. Repeat this process about 3 times.
⏱️ 3 min
- 3
Once the noodles are cooked, immediately drain them in a colander. Rinse the noodles thoroughly under cold running water to stop the cooking process and remove excess starch. Gently squeeze out any excess water from the noodles and transfer them to a large serving bowl.
⏱️ 2 min
- 4
Pour the prepared gochujang sauce over the noodles. Add your desired optional toppings, such as finely chopped cos lettuce, shredded seaweed, and a generous amount of crunchy fried shallots. Toss everything together until the noodles are evenly coated with the sauce and the toppings are well distributed.
⏱️ 2 min
- 5
Serve immediately. For extra crunch and flavor, add even more fried shallots while eating, if desired. If using, arrange boiled egg halves on top.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Bibim Guksu (Gochujang Cold Noodles) 비빔국수
For the Noodles
- 1 pound somyun, or any thin noodle
For the Sauce
- 1 tablespoon gochugaru
- 1 1/2 tablespoons granulated sugar
- 2 tablespoons gochujang
- 1 tablespoon soy sauce
- 2 tablespoons vinegar
- 1/2 tablespoon garlic, minced
- 1 tablespoon sesame oil
- 1/4 teaspoon black pepper, freshly ground, or to taste
Optional Toppings
- 1/4 cup seaweed, shredded or crumbled
- 1/2 cup cos lettuce, finely chopped
- 2 boiled eggs, halved or quartered
- 1/4 cup fried shallots
Instructions
- 1
In a medium bowl, combine the gochugaru, granulated sugar, gochujang, soy sauce, vinegar, minced garlic, sesame oil, and black pepper. Whisk well until the sauce is thoroughly mixed and the sugar has dissolved. Set the sauce aside.
⏱️ 2 min - 2
Bring a large pot of water to a rolling boil. Add the somyun noodles (or your chosen thin noodles) and cook for approximately 3 minutes, or according to package directions. To prevent boiling over and ensure perfect texture, each time the water begins to boil over, add a small splash of cold water. Repeat this process about 3 times.
⏱️ 3 min - 3
Once the noodles are cooked, immediately drain them in a colander. Rinse the noodles thoroughly under cold running water to stop the cooking process and remove excess starch. Gently squeeze out any excess water from the noodles and transfer them to a large serving bowl.
⏱️ 2 min - 4
Pour the prepared gochujang sauce over the noodles. Add your desired optional toppings, such as finely chopped cos lettuce, shredded seaweed, and a generous amount of crunchy fried shallots. Toss everything together until the noodles are evenly coated with the sauce and the toppings are well distributed.
⏱️ 2 min - 5
Serve immediately. For extra crunch and flavor, add even more fried shallots while eating, if desired. If using, arrange boiled egg halves on top.
⏱️ 1 min