📝 About This Recipe
Bibim Guksu is a beloved Korean cold noodle dish that captures the vibrant spirit of summer in a single bowl. This dish features delicate somyeon (wheat flour noodles) tossed in a complex sauce that balances the heat of gochujang with the brightness of rice vinegar and the sweetness of crisp Asian pear. It is a refreshing, soul-warming meal that offers a perfect symphony of spicy, sweet, and tangy flavors, traditionally enjoyed to beat the heat.
🥗 Ingredients
The Noodles
- 200 grams Somyeon (dried thin wheat flour noodles)
The Signature Spicy Sauce
- 3 tablespoons Gochujang (Korean red chili paste)
- 1 tablespoon Gochugaru (Korean red chili flakes for extra heat)
- 1 tablespoon Soy Sauce (regular or light soy sauce)
- 2 tablespoons Rice Vinegar (apple cider vinegar can be a substitute)
- 1 tablespoon Honey (or brown sugar)
- 2 tablespoons Asian Pear (grated, with juices included)
- 1 clove Garlic (minced into a fine paste)
- 1 tablespoon Toasted Sesame Oil (high quality for aroma)
The Fresh Toppings
- 1/2 Cucumber (julienned into matchsticks)
- 1/4 cup Kimchi (well-fermented, finely chopped)
- 1 piece Hard-boiled Egg (sliced in half)
- 1 teaspoon Toasted Sesame Seeds (for garnish)
- 3-4 pieces Perilla Leaves (thinly sliced into ribbons)
👨🍳 Instructions
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1
Begin by preparing the sauce: In a medium mixing bowl, combine the gochujang, gochugaru, soy sauce, rice vinegar, honey, grated Asian pear, and minced garlic.
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2
Whisk the sauce ingredients vigorously until the honey is fully dissolved and the texture is smooth and glossy. Set it aside in the refrigerator for at least 10 minutes to allow the flavors to meld.
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3
Bring a large pot of water to a rolling boil. Do not add salt to the water, as somyeon noodles often contain salt already.
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4
Add the somyeon noodles to the boiling water, spreading them out to prevent sticking. Stir gently with chopsticks.
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5
When the water starts to foam and boil over (usually after 2 minutes), pour in half a cup of cold water. This 'shocks' the noodles, creating a chewier texture. Repeat this once more when it boils again.
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6
Test a noodle; it should be perfectly al dente (usually 3-4 minutes total). Immediately drain the noodles in a colander.
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7
This is the most crucial step: Rinse the noodles under very cold running water. Use your hands to 'scrub' the noodles gently against each other to remove excess starch. Rinse until the water runs clear and the noodles feel cold and firm.
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8
Drain the noodles thoroughly, shaking the colander well to remove all excess moisture. Watery noodles will dilute your beautiful sauce.
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9
Place the cold noodles into a large mixing bowl. Add the prepared spicy sauce and the toasted sesame oil.
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10
Using your hands (wear a food-safe glove if you prefer), toss the noodles with the sauce until every strand is evenly coated in a vibrant red hue.
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11
Divide the seasoned noodles into two chilled serving bowls, swirling them into a neat mound.
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12
Top each bowl with the julienned cucumber, chopped kimchi, and perilla leaf ribbons. Place half a hard-boiled egg on top.
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13
Sprinkle with toasted sesame seeds and serve immediately while the noodles are perfectly chilled.
💡 Chef's Tips
The secret to the best Bibim Guksu is the 'starch scrub'—be firm but gentle when washing the noodles to ensure they don't get soggy. If you don't have Asian pear, a grated Fuji apple or a tablespoon of apple juice works as a great substitute for sweetness and acidity. For a deeper flavor, mix a teaspoon of the liquid from your kimchi jar into the sauce. Always serve in chilled bowls to maintain the refreshing temperature of the dish throughout the meal.
🍽️ Serving Suggestions
Pair with a side of hot, crispy Galbi (Korean BBQ short ribs) for a classic 'hot-cold' contrast. Serve with a mild egg drop soup or 'Gyeran-jjim' (steamed egg) to balance the spicy heat. A cold glass of barley tea (Boricha) is the traditional beverage to cleanse the palate. Add a few ice cubes directly into the bowl for an extra-cold experience during peak summer heat.