Easy Bibimguksu (Spicy Korean Noodles)
Easy Bibimguksu (Spicy Korean Noodles)
Ingredients
For the Spicy Sauce
- 4 tablespoons gochujang, heaping
- 4 tablespoons soy sauce
- 4 tablespoons sesame oil
- 4 teaspoons vinegar, or 2 tablespoons for more tangy
- 2 tablespoons minced garlic
- 4 teaspoons sugar
- 1/2 teaspoon pepper, or to taste
- 2 tablespoons sesame seeds
- 2 teaspoons gochugaru, optional
For the Noodles and Toppings
- 1 pound noodles, such as somen or buckwheat noodles, cooked according to package instructions
- 1 cucumber, thinly sliced
- 4 eggs, soft boiled and halved
- 1 tablespoon roasted sesame seeds, for garnish
Instructions
- 1
In a large mixing bowl, combine the gochujang, soy sauce, sesame oil, vinegar, minced garlic, sugar, pepper, 1/2 tablespoon of sesame seeds, and the optional gochugaru.
⏱️ 2 min
- 2
Thoroughly mix all the sauce ingredients together in the bowl until well combined and smooth.
⏱️ 1 min
- 3
Cook your preferred noodles according to the package instructions. This usually takes 3-5 minutes for most thin Korean noodles.
⏱️ 5 min
- 4
Once the noodles are cooked, drain them in a colander and rinse them thoroughly under cold running water. This helps to cool them down quickly and remove excess starch, preventing them from sticking together.
⏱️ 2 min
- 5
Add the rinsed cold noodles to the bowl containing the prepared spicy sauce.
⏱️ 1 min
- 6
Using tongs or your hands, mix the noodles with the sauce until they are evenly coated. Ensure every strand is covered in the delicious sauce.
⏱️ 2 min
- 7
Divide the mixed noodles into individual serving bowls.
⏱️ 1 min
- 8
Top each serving with thinly sliced cucumber and a soft boiled egg cut in half.
⏱️ 1 min
- 9
Sprinkle additional roasted sesame seeds over the top of each bowl for extra flavor and a pleasant garnish.
⏱️ 1 min
- 10
Taste and adjust to your liking before serving. You can add more gochujang for extra spice, or a splash more vinegar for tang.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Bibimguksu (Spicy Korean Noodles)
For the Spicy Sauce
- 4 tablespoons gochujang, heaping
- 4 tablespoons soy sauce
- 4 tablespoons sesame oil
- 4 teaspoons vinegar, or 2 tablespoons for more tangy
- 2 tablespoons minced garlic
- 4 teaspoons sugar
- 1/2 teaspoon pepper, or to taste
- 2 tablespoons sesame seeds
- 2 teaspoons gochugaru, optional
For the Noodles and Toppings
- 1 pound noodles, such as somen or buckwheat noodles, cooked according to package instructions
- 1 cucumber, thinly sliced
- 4 eggs, soft boiled and halved
- 1 tablespoon roasted sesame seeds, for garnish
Instructions
- 1
In a large mixing bowl, combine the gochujang, soy sauce, sesame oil, vinegar, minced garlic, sugar, pepper, 1/2 tablespoon of sesame seeds, and the optional gochugaru.
⏱️ 2 min - 2
Thoroughly mix all the sauce ingredients together in the bowl until well combined and smooth.
⏱️ 1 min - 3
Cook your preferred noodles according to the package instructions. This usually takes 3-5 minutes for most thin Korean noodles.
⏱️ 5 min - 4
Once the noodles are cooked, drain them in a colander and rinse them thoroughly under cold running water. This helps to cool them down quickly and remove excess starch, preventing them from sticking together.
⏱️ 2 min - 5
Add the rinsed cold noodles to the bowl containing the prepared spicy sauce.
⏱️ 1 min - 6
Using tongs or your hands, mix the noodles with the sauce until they are evenly coated. Ensure every strand is covered in the delicious sauce.
⏱️ 2 min - 7
Divide the mixed noodles into individual serving bowls.
⏱️ 1 min - 8
Top each serving with thinly sliced cucumber and a soft boiled egg cut in half.
⏱️ 1 min - 9
Sprinkle additional roasted sesame seeds over the top of each bowl for extra flavor and a pleasant garnish.
⏱️ 1 min - 10
Taste and adjust to your liking before serving. You can add more gochujang for extra spice, or a splash more vinegar for tang.
⏱️ 1 min