The Ultimate Summer Delight: Spicy & Sweet Bibim Guksu (Korean Mixed Noodles)
Easy Homemade Bibim Guksu Recipe
Craving something zesty and delicious on a hot summer day? Bibim Guksu is the answer! This is my daughter’s absolute favorite, and she’s now old enough to make it herself – perfect for aspiring young chefs! Once you have the special bibim sauce ready, a satisfying meal is just minutes away. Let’s recreate this restaurant-quality dish at home!
Noodles and Sauce Ingredients
- 1 serving of Jungmyeon (medium-thick wheat noodles, approx. 100-120g)
- 2 Tbsp of pre-made Bibimjang (spicy sauce)
- 1 Tbsp of ‘Man-neung Ganjang’ (all-purpose soy sauce, if unavailable, use regular soy sauce)
- 1 Tbsp of sesame oil
- Sesame seeds (toasted preferred) for garnish
- 1/2 Cheongyang pepper (optional, for extra spice)
Special Bibimjang (Make Ahead)
- 4 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp brown sugar (or white sugar)
- 3 Tbsp vinegar (apple cider or rice vinegar recommended)
- 1 Tbsp lemon juice (optional, for enhanced flavor)
- 1/2 tsp prepared wasabi (or horseradish)
- 1 Tbsp rice wine (mirin)
- 1 Tbsp minced green onion
- 1 Tbsp minced garlic
- 4 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp brown sugar (or white sugar)
- 3 Tbsp vinegar (apple cider or rice vinegar recommended)
- 1 Tbsp lemon juice (optional, for enhanced flavor)
- 1/2 tsp prepared wasabi (or horseradish)
- 1 Tbsp rice wine (mirin)
- 1 Tbsp minced green onion
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
First, let’s prepare the star of the dish: the ‘Special Bibimjang’! Combine all the bibimjang ingredients (gochujang, brown sugar, vinegar, lemon juice, wasabi, rice wine, minced green onion, and minced garlic) in a bowl. Mix thoroughly until smooth and well combined. The wasabi adds a subtle kick and cuts through any richness.
Step 2
It’s best to let the prepared bibimjang rest in the refrigerator for at least half a day (or longer) before using. This allows the flavors to meld together beautifully, creating a much deeper and more complex taste.
Step 3
Now, let’s cook the noodles. In a large pot, bring 4 cups (about 800ml) of water to a rolling boil over high heat. Using plenty of water is key for cooking noodles perfectly.
Step 4
Once the water is boiling vigorously, carefully add the jungmyeon noodles and separate them. When the water starts to boil over, add 1 cup of cold water to calm it down. Repeat this process two more times (adding cold water a total of three times when it boils over). This method ensures the noodles are cooked evenly and become delightfully chewy.
Step 5
As soon as the noodles are cooked, drain them and immediately rinse under cold running water to stop the cooking process and cool them down. Rinsing in ice-cold water is even better if possible. While rinsing, gently rub the noodles between your hands as if washing them. This removes excess starch and contributes to a wonderfully springy texture.
Step 6
Squeeze out as much water as possible from the drained noodles. Place them in a bowl and add 1 tsp of ‘Man-neung Ganjang’ (or soy sauce) and 1 Tbsp of sesame oil. Toss gently to lightly season the noodles. This step helps the noodles absorb the main sauce better.
Step 7
Add about 1 generous tablespoon of your pre-made, rested bibimjang to the seasoned noodles. It’s always a good idea to start with this amount and add more to taste later, rather than overwhelming the dish from the start.
Step 8
Prepare your desired toppings! Thinly slice cucumber, julienne carrots, cabbage, sautéed shiitake mushrooms, egg crepes (jidan), or kimchi. If you enjoy meat, consider adding cooked thinly sliced beef (chadolbagi), pork belly, or chicken breast. Arrange these colorful ingredients prettily.
Step 9
Gently mix the noodles with the bibimjang using your hands until evenly coated. Transfer the mixed noodles to a serving bowl and artfully arrange the prepared toppings on top. You can also add a halved hard-boiled egg or some seaweed flakes (gim) for extra flavor. Enjoy your delicious homemade Bibim Guksu!
