In less than 20 minutes, you can make a bowl of ice-cold Korean noodles – Bibim Guksu (비빔국수) that will completely revive your summer appetite.
Jump to:
When summer hits its peak, the last thing anyone wants to do is stand over a hot stove. Enter Bibim Guksu — Korea’s gift to hot, humid days.
Traditionally, this cold, refreshing noodle dish is tossed in a fiery, sweet, and tangy gochujang sauce and often topped with boiled eggs or fish cakes. Here is a plant-based, vegan version that sacrifices absolutely none of the bold flavor or satisfying crunch.
Why You’ll Love This Recipe
- No-Cook Sauce: Just whisk and go.
- Lightning Fast: It takes exactly as long to make as it does to boil your noodles.
- Grown-Up Heat: Gochujang provides a deep, fermented spice that balances beautifully with sweet and sour notes.
- Infinitely Customizable: Use whatever crisp veggies are lingering in your refrigerator.
Ingredients You’ll Need
- Somyeon (소면), which are thin wheat noodles. They cook in under 4 minutes and have a delicate, bouncy texture that holds onto the sauce beautifully.
- English or Chinese Cucumber and Carrot, julienned.
- Fresh Salad Greens or Shredded Green Cabbage, for the crunch.
- Green or Spring Onion is mandatory when it comes to these cold noodles.
- Toasted Sesame Seeds for the crunchiness.
For the Ultimate Vegan Bibim Sauce
- Gochujang (Korean chili paste), it has sweet, spicy, and savoury taste.
- Gochugaru, the bright red, midly sweet Korean chilli powder.
- Light Soy Sauce (or Tamari for gluten free version)
- Rice Vinegar for that essential tang. If not available, use lemon juice.
- Maple Syrup or agave (replaces traditional honey)
- Toasted Sesame Oil adds the much required nutty flavour.
- Mined Garlic.
How To Make Bibim Guksu
1. Whisk the Sauce
- In a medium bowl, combine the gochujang, soy sauce, rice vinegar, maple syrup, toasted sesame oil, minced garlic, and sesame seeds.
- If you like it extra tangy, add 1 tablespoon of kimchi juice here. Mix until smooth and set aside. If the sauce seems too thick, add 1 – 2 tablespoons of boiled noodles water to get the desired consistency.
2. Cook the Noodles
- Bring a large pot of water to a rolling boil.
- Add your somyeon noodles, stirring immediately so they don’t stick together.
- Cook according to package instructions (usually 3 to 4 minutes).
Pro-Tip: When the pot threatens to boil over, splash a ¼ cup of cold water into it. This shocks the noodles and makes them chewier.
3. The Ice Bath (Crucial Step!)
- Drain the noodles immediately and plunge them into a bowl of ice water.
- Using your hands, vigorously wash the noodles under cold running water. This removes the excess starch, preventing them from becoming gummy and giving them that signature snappy texture. Drain thoroughly.
4. Toss and Assemble
- Add the fully drained, cold noodles to your bowl of sauce. Toss well until every strand is beautifully coated in a vibrant crimson red.
- Divide the noodles into two bowls. Arrange your julienned cucumbers, carrots, chopped vegan kimchi, and fresh greens on top.
- Garnish Bibim Guksu with sliced green onions and an extra sprinkle of sesame seeds.
Serving Suggestion
While Bibim Guksu is a complete meal on its own, it pairs beautifully with side dishes to elevate your summer feast. Try serving it alongside:
- Pan-fried vegan mandu (Korean dumplings) for a crunchy texture contrast.
- Chilled, seasoned edamame for an extra hit of protein.
- Homemade, instant Cucumber Kimchi as a side dish.
- Crispy grilled or crispy tofu cubes tossed right on top.
Watch Bibim Guksu Video
Hina’s Pro Tips for the Best Cold Noodles
| Do’s | Don’ts |
| Do use plenty of ice to cool down the noodles rapidly. | Don’t leave the noodles sitting in water, or they will get soggy. |
| Do check your Kimchi label to ensure it doesn’t contain fish sauce or shrimp paste. | Don’t skimp on the sesame oil; it balances the sharp heat of the gochujang. |
Love noodles? Then you must try Viral Chilli Oil Noodles, low calorie Shirataki Noodles Stir Fry, or the low carb Zucchini Noodles (zoodles).
follow us on Youtube and Instagram for video recipes
Vegan Bibim Guksu Recipe
In less than 20 minutes, you can make a bowl of ice-cold Korean noodles – Bibim Guksu (비빔국수) that will completely revive your summer appetite.
Save
Print
Pin
Rate
Servings: 2 adults
Calories: 500kcal
- stockpot or saucepan
- Salad Mixing Bowl
Ingredients
- 200 gram Somyeon (thin wheat noodles)
- 1 small English Cucumber, julienned
- 1 small carrot, julienned
- 2 sprig green onion, finely chopped
- 1 tablespoon white sesame seeds
- handful of fresh coriander leaves, chopped
Ingredient For Sauce:
- 2 tablespoon Gochujang (Korean red chilli paste)
- 1 tablespoon toasted sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon light soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon Gochugaru (red chilli powder)
- 1 teaspoon honey or maple syrup
- ¼ Cup boiled noodles water
Instructions
- In a medium bowl, combine the gochujang, soy sauce, chilli powder, rice vinegar, maple syrup, toasted sesame oil, and minced garlic.2 tablespoon Gochujang (Korean red chilli paste), 1 tablespoon toasted sesame oil, 1 tablespoon minced garlic, 1 tablespoon light soy sauce, 1 tablespoon rice vinegar, 1 teaspoon honey or maple syrup, 1 teaspoon Gochugaru (red chilli powder)
- If you like it extra tangy, add 1 tablespoon of kimchi juice here. Mix until smooth and set aside. If the sauce seems too thick, add 1 – 2 tablespoons of boiled noodles water to get the desired consistency.¼ Cup boiled noodles water
- Bring a large pot of water to a rolling boil. Add your somyeon noodles, stirring immediately so they don’t stick together. Cook according to package instructions (usually 3 to 4 minutes).200 gram Somyeon (thin wheat noodles)
- Drain the noodles immediately and plunge them into a bowl of ice water. Using your hands, vigorously wash the noodles under cold running water. This removes the excess starch, preventing them from becoming gummy and giving them that signature snappy texture. Drain thoroughly.
- Add the fully drained, cold noodles to your bowl of sauce. Toss well until every strand is beautifully coated in a vibrant crimson red. Divide the noodles into two bowls. Arrange your julienned cucumbers, carrots, chopped vegan kimchi, and fresh greens on top.1 small English Cucumber, julienned, 1 small carrot, julienned, handful of fresh coriander leaves, chopped
- Garnish Bibim Guksu with sliced green onions and an extra sprinkle of sesame seeds. Serve chilled.2 sprig green onion, finely chopped, 1 tablespoon white sesame seeds
Recipe Notes:
- Gluten-Free Alternative: If you can’t eat wheat, buckwheat Soba noodles, Glass Noodles, or Shirataki Noodles make an incredible substitute.
- After mixing, let the noodles chill in the refrigerator for a few hours. It makes all the difference to the flavour of the dish.
- You can add toppings like seaweed, grilled tofu, toasted coconut, chilli oil or kimchi.
Nutrition
Calories: 500kcal | Carbohydrates: 94g | Protein: 18g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 1339mg | Potassium: 720mg | Fiber: 3g | Sugar: 9g | Vitamin A: 4783IU | Vitamin C: 12mg | Calcium: 132mg | Iron: 5mg
If you try this recipe, please leave a comment and a rating. This helps us grow and reach more food lovers like you.
Leave Your Rating & Comment