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Korean Cold Spicy Noodles (Bibim Guksu)

A refreshing Korean cold noodle recipe made with chewy noodles, crisp vegetables, and a bold homemade gochujang sauce. Perfect for summer lunches, light dinners, or meal prep, and ready in just 30 minutes.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Course: dinner, lunch, Main Course
Cuisine: Asian, Korean
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

Noodles
  • 600 g Korean naengmyeon noodles or somyeon, soba, ramen, rice noodles, or your favorite thin noodles
  • 1 pc Medium zucchini julienned
  • 1 pc Large cucumber julienned
  • 10 pcs Perilla leaves thinly sliced
  • 1 head Romaine lettuce shredded
  • 2 pc Hot chili pepper (optional) sliced
Sauce
  • 5 cloves Garlic
  • 1/2 inch Fresh ginger
  • 1 pc Small onion
  • 1 pc Small apple
  • 100 ml Water
  • 4 tbsp Gochujang (Korean fermented chili paste)
  • 4 tbsp Gochugaru (Korean red pepper flakes) Korean red pepper flakes
  • 3 tbsp Toasted sesame oil
  • 2 tbsp Soy sauce
  • 1½ tsp Salt
Garnish
  • Green onions
  • Sesame seeds
  • Extra cucumber

Equipment

  • Large pot
  • blender
  • Cutting board
  • chef's knife
  • large mixing bowl

Method
 

  1. Cook the noodles according to the package directions.
  2. Drain and rinse thoroughly under cold running water until the noodles are completely cool. Drain well.
  3. Prepare the vegetables
  4. Julienne the zucchini and cucumber.
  5. Thinly slice the romaine lettuce, perilla leaves, and chili pepper.
  6. Make the sauce
  7. Blend together: garlic, ginger, onion, apple, water until smooth.
  8. Add the gochujang, gochugaru, sesame oil, soy sauce, and salt.
  9. Mix well.
  10. Combine the noodles, vegetables, and sauce in a large bowl.
  11. Toss until evenly coated.
  12. If the sauce is too thick, add 1–3 tablespoons of cold water.
  13. Garnish
  14. Top with green onions, sesame seeds, and extra cucumber.
  15. Serve immediately.

Notes

• Rinse the noodles thoroughly in cold water to remove excess starch and achieve the perfect chewy texture.
• If you can't find perilla leaves, substitute fresh basil or mint.
• Adjust the spice level by using more or less gochujang and gochugaru.
• Add grilled chicken, shrimp, tofu, or a boiled egg for extra protein.
• Best enjoyed fresh, but leftovers can be refrigerated for up to 2 days.