Bibim guksu

Name: Bibim guksu
Prep time: 15 min
Cook time: 5 min
Total time: 25 min
Cuisine: Korean
Ingredients: 400 g Somyeon noodle, dried; 80 g Gochujang; 45 ml Vinegar; 200 g Cucumber, julienned; 200 g Kimchi, chopped; 4 Egg, boiled and halved; 24 g Sugar; 28 g Sesame oil; 3 clove Garlic, grated; 30 ml Soy sauce; 30 ml Water, cold

Bibim guksu · ready in 25 min · 4 servings · 587 kcal per serving · easy · 11 ingredients

Bibim guksu is a Korean summer bowl of thin wheat noodles tossed cold with a glossy gochujang vinegar sauce, crunchy cucumber, kimchi, and egg.

Prep: 15 min
Cook: 5 min
Total: 25 min
Serves: 4
kcal: 587
Difficulty: easy

Korean Main dishes Quick (30 min or less)Vegetarian Dairy-free

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

400 gSomyeon noodle, dried
80 gGochujang
45 mlVinegar
200 gCucumber, julienned (to serve)
200 gKimchi, chopped
4Egg, boiled and halved (to serve)
24 gSugar
28 gSesame oil
3 cloveGarlic, grated
30 mlSoy sauce
30 mlWater, cold

Equipment

stovetop, pot, colander, mixing bowl, whisk, tongs, knife, cutting board, serving bowl, measuring spoon, chopsticks, timer

Instructions

Gather ingredients
Gather and measure all ingredients, then set out a pot, colander, mixing bowl, whisk, tongs, knife, cutting board, and 4 bowls. · 5 min
What to look for: All ingredients and tools are ready on the work surface.
Mix sauce
Whisk gochujang, vinegar, sugar, soy sauce, sesame oil, garlic, and cold water until the sauce looks glossy and smooth. · 3 min
What to look for: The sauce is shiny, red, and loose enough to coat noodles.
Boil noodles
Boil somyeon in rapidly bubbling water, stirring right away so the strands separate, until tender but still springy, about 3 to 4 minutes. · 4 min
What to look for: The noodles are pale, flexible, and moving freely in the water.
Rinse noodles
Drain noodles in a colander and rinse under cold running water, rubbing gently, until the starch washes away and the noodles feel cold. · 3 min
What to look for: The water runs clearer and the noodles feel slippery and cold.
Prepare toppings
Slice cucumber into thin matchsticks, chop kimchi, and halve boiled eggs so every bowl can be topped quickly after mixing. · 5 min
What to look for: The cucumber is thin, the kimchi is bite sized, and the eggs are neatly halved.
Toss noodles
Add cold noodles and kimchi to the sauce, then toss with tongs until every strand is red, glossy, and lightly coated. · 2 min
What to look for: The noodles are evenly coated with no pale clumps remaining.
Serve cold
Divide noodles among 4 bowls, top with cucumber and boiled egg, and serve at once while the noodles are cold and bouncy. · 2 min
What to look for: Each bowl has glossy red noodles with crisp cucumber and egg on top.

Nutrition (per serving)

kcal	587
Protein	20 g
Carbohydrates	95 g
of which sugars	15 g
Fat	15 g
of which saturated	3 g
Fibre	5 g
Sodium	1238 mg

Nutri-ScoreC

Allergens

Contains: gluten, eggs, soybeans, sesame, soy

May contain: fish, crustaceans

Storage and reheating

Fridge: up to 1 days
Freezer: not recommended

Ingredient substitutions

Cucumber

Kimchi: Use extra kimchi when cucumber is not available, though the bowl will be less crisp.

Kimchi

Cucumber: Use more cucumber only if kimchi is unavailable, knowing the fermented flavor will be reduced.

Egg

Cucumber: Use extra cucumber as a fresh topping when avoiding egg.

Sesame oil

Vegetable oil: Use only if sesame must be avoided, since the nutty aroma will be missing.

Soy sauce

Salt: Use a small amount only when soy sauce is unavailable, then taste carefully.