Spicy and Tangy Bibim Guksu: The Ultimate Korean Noodle Dish
How to Make Delicious Bibim Guksu at Home
A delightful Korean cold noodle dish bursting with a perfect balance of spicy and tangy flavors. This recipe is simple yet incredibly satisfying, making it a go-to meal option. Experience the amazing combination of chewy somyeon noodles, crisp kimchi, and fragrant perilla leaves.
Main Ingredients
- Somyeon noodles 2 handfuls (generous portion)
- Well-fermented kimchi 2 handfuls (finely chopped)
- Boiled egg 1 (halved for garnish)
- Sesame seeds (for nutty garnish)
- Sesame oil (a drizzle for aroma)
- Fresh perilla leaves 3 leaves (thinly sliced)
Spicy & Tangy Sauce
- Gochujang (Korean chili paste) 1 Tbsp (heaping)
- Apple cider vinegar 3 Tbsp (the secret to the sweet and sour taste)
- Sugar 1 Tbsp (adjust to your sweetness preference)
- Gochugaru (Korean chili flakes) 1 Tbsp (for a spicy kick)
- Salt 2 pinches (to season)
- Gochujang (Korean chili paste) 1 Tbsp (heaping)
- Apple cider vinegar 3 Tbsp (the secret to the sweet and sour taste)
- Sugar 1 Tbsp (adjust to your sweetness preference)
- Gochugaru (Korean chili flakes) 1 Tbsp (for a spicy kick)
- Salt 2 pinches (to season)
Cooking Instructions
Step 1
First, finely chop the kimchi into bite-sized pieces. If your kimchi is very sour, you can add a little more sugar to the sauce later. Wash the perilla leaves, pat them dry, and thinly slice them into strips to add their unique fragrance to the dish.
Step 2
The key to a delicious Bibim Guksu is its sauce! In a bowl, combine 1 heaping tablespoon of gochujang, 3 tablespoons of apple cider vinegar, 1 tablespoon of sugar, 1 tablespoon of gochugaru, and 2 pinches of salt. Mix these ingredients thoroughly with a spoon until you have a well-combined, flavorful sauce. Note that the acidity of vinegar can vary, so feel free to adjust the amount to your liking.
Step 3
Now, it’s time to cook the somyeon noodles. Bring a large pot of water to a rolling boil. Once boiling, add the 2 handfuls of somyeon noodles. Stir them gently at the beginning to prevent them from sticking together. The amount shown in the photo is a good serving for one person.
Step 4
Cook the noodles for about 2.5 to 3 minutes for the best chewy texture. Immediately after cooking, rinse the noodles thoroughly under cold running water to remove all the heat. This step is crucial for achieving firm, bouncy noodles that won’t become mushy. Drain them well in a colander to remove excess water.
Step 5
Finally, assembly! In a large mixing bowl, combine the drained somyeon noodles, chopped kimchi, sliced perilla leaves, and the prepared sauce. Drizzle a little sesame oil over everything to enhance the aroma. Gently mix everything together with your hands until the noodles are well coated. Garnish with the halved boiled egg and a sprinkle of sesame seeds. Enjoy your delicious homemade Bibim Guksu!
