This Bibim Guksu, or Korean Spicy Cold Noodles recipe is light, refreshing and packed with flavour. Featuring chewy somyeon noodles, kimchi and fresh vegetables doused in a sweet and spicy gochujang based sauce. A easy and quick recipe, ready in just 15 minutes! Vegan + Gluten Free Option
- 1/4 Korean pear or Fuji apple (60g), grated
- 3 Tbsp gochujang (58g)
- 2 tbsp rice vinegar (30g)
- 2 tbsp sugar (22g)
- 1 Tbsp soy sauce (16g)
- 1 large garlic clove, minced
- 1 Tbsp sesame oil (14g)
- 1 Tbsp toasted sesame seeds (10g)
- 160g Somen noodles, dry
- 1 Japanese (or Persian) cucumber, julienned
- 1/2 cup kimchi (80g)
- 4 leaves lettuce thinly sliced (around 80g)
- 3 asian cabbage leaves, thinly sliced (around 130g)
- Mix all sauce ingredients and place in the fridge to chill.
- Prepare the vegetables by slicing them and keep in the fridge to cool.
- Bring a pot of water to a boil and cook somen noodles according to the package. Drain and shock in cold water to stop the cooking process. Drain and rinse with cold water.
- Place the noodles in the middle of a shallow bowl and add toppings. Then add on the sauce and enjoy!
- Gluten Free: Use buckwheat or soba noodles made from 100% buckwheat flour
- To store: The sauce can be kept in the fridge for up to 4 days in an air tight jar
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Category: Entree
- Method: Stove top
- Cuisine: Korean
- Serving Size: 1 serving
- Calories: 565
- Sugar: 32.7g
- Sodium: 2605mg
- Fat: 11.2g
- Saturated Fat: 1.7g
- Unsaturated Fat: 8.6g
- Trans Fat: 0
- Carbohydrates: 101.7g
- Fiber: 11.5g
- Protein: 16g
- Cholesterol: 0
Keywords: korean cold spicy noodles