Bibim Gooksu is the noodle version of bibimbap. These spicy cold mixed noodles are wonderful in the summer when you don't want to spend a lot of time in front of the stove and you don't feel like eating hot, heavy dishes. It's easy to make but full of spice, flavor, and texture, so it's still feels like a complete and satisfying meal. I like to make Bibim Gooksu with buckwheat noodles (memil gooksu or soba) since it's so delicious and healthy, but you can substitute other thin noodles if you don't have any soba at home.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
- 10 ounces buckwheat noodles (memil gooksu, soba, about 3 bundles)
- 1 small cucumber, julienned
- 1/2 carrot, julienned
- 5 or 6 large leaves of red leaf and/or green leaf lettuce, cut into thin strips
- 2 or 3 hard boiled eggs, sliced
- Asian pear, thinly sliced (optional topping)
- Thin strips of Korean pickled radish (optional topping)
- Korean chives or scallions (optional topping)
- Bean or snow pea sprouts, blanched (optional topping)
- FOR SAUCE:
- 3 Tbsp Kochujang
- 1 Tbsp soy sauce
- 3 Tbsp rice vinegar
- 1.5 Tbsp sesame oil
- 2 Tbsp honey
- 1 Tbsp brown sugar
- 1 tsp Kochukaru
- 1 Tbsp toasted sesame seeds
- Boil water and cook buckwheat noodles according to package directions, about 5-6 minutes until just drain.
- Drain and thoroughly rinse in cold water, making sure all noodles are cool to the touch.
- Place noodles in individual bowls, splitting toppings equally.
- Add a dollop of sauce or leave on the side.