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Overhead shot of Bibim Guksu in a white bowl showing the vibrant crimson gochujang sauce and fresh cucumber toppings.

Bibim Guksu: The Ultimate Spicy Korean Cold Noodle Recipe

This Bibim Guksu features thin somyeon noodles coated in a glossy, spicy-sweet gochujang sauce. Topped with julienned cucumber and a jammy soft-boiled egg, it is the perfect 15-minute refreshing summer meal.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 people
Course: Dinner, Lunch
Cuisine: Korean
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 7 oz Somyeon (Thin Wheat Noodles) Approx 200g
  • 2 tbsp Gochujang Korean chili paste
  • 1 tbsp Rice Vinegar For tanginess
  • 1 tbsp Honey or Corn Syrup For the glossy finish
  • 1 tsp Toasted Sesame Oil High quality
  • 1 tbsp Soy Sauce Low sodium preferred
  • 1 large Cucumber Julienned into thin strips
  • 2 large Eggs Soft-boiled with jammy yolks
  • 1 tsp Toasted Sesame Seeds For garnish

Equipment

  • 1 Large pot For boiling noodles and eggs
  • 1 Mixing Bowl For whisking the gochujang sauce

Method
 

Preparation
  1. Boil eggs for 6.5 minutes, then shock in an ice bath. Peel and halve to reveal the jammy yolk.
  2. Cook somyeon noodles for 2-3 minutes. Rinse vigorously under cold water to remove starch.
  3. Whisk gochujang, vinegar, honey, soy sauce, and sesame oil until glossy and smooth.
  4. Toss noodles in the sauce. Top with julienned cucumber, egg halves, and sesame seeds.

Notes

Rinse the noodles in ice-cold water for the best texture.
Use a liquid sweetener like honey to ensure a high-gloss finish on the sauce.