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Close up view of tangled thin wheat noodles thoroughly coated in a vibrant red spicy gochujang sauce for Bibim Guksu.

Bibim Guksu: The Ultimate 15-Minute Korean Spicy Cold Noodles

A refreshing, 15-minute Bibim Guksu recipe featuring thin somyeon noodles in a glossy, vibrant gochujang sauce. Topped with julienned cucumber and a jammy egg, it's the perfect balance of spicy, sweet, and tangy.
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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: 410
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 7 oz Somyeon noodles Thin wheat noodles
  • 3 tbsp Gochujang Korean chili paste
  • 2 tbsp Rice vinegar
  • 1 tbsp Soy sauce
  • 1 tbsp Granulated sugar
  • 1 tbsp Honey For gloss and sheen
  • 1 tbsp Toasted sesame oil
  • 1 clove Garlic Minced
  • 1/2 cup Cucumber Julienned
  • 1 large Egg Soft-boiled, halved
  • 1 tsp Toasted white sesame seeds
  • 1 tbsp Dried seaweed flakes

Equipment

  • 1 Fine Mesh Strainer For rinsing starch off noodles
  • 1 Chef's Knife For precision julienning of cucumber

Method
 

Prepare Sauce and Egg
  1. In a medium bowl, combine gochujang, rice vinegar, soy sauce, sugar, honey, sesame oil, and minced garlic. Whisk until smooth and glossy.
  2. Simmer egg for 6 minutes and 30 seconds, then immediately shock in an ice bath. Peel and slice in half.
Prepare Noodles
  1. Boil somyeon for 3-4 minutes. Drain and rinse vigorously under cold water to remove starch.
  2. Add noodles to the sauce bowl and toss until every strand is coated in the crimson sauce.
Assemble
  1. Top with julienned cucumber, the soft-boiled egg half, sesame seeds, and seaweed flakes.

Notes

Rinse noodles until the water runs completely clear to ensure they don't get gummy.
Use a 6.5 minute boil for the perfect jammy egg yolk.