Bibim guksu is a popular cold noodle dish that’s made with crisp, fresh vegetables. As with its rice counterpart, bibimbap, it’s very versatile!
A simple version from my childhood memories is made only with sliced kimchi and fresh cucumbers, kimchi bibim guksu. Sometimes, we didn’t even have kimchi in it, only noodles in a gochujang sauce with cucumber slices on top.
The addition of lots of fresh vegetables in this recipe makes the dish healthy, cool and refreshing! The result is an incredibly appetizing dish that is perfect for the warm weather!
How to make Bibim Guksu:
- Boil water in a pot
- Put the noodles in the boiling water (1 serving = approx. a size of a coin)
- Boil for 3-4 minutes (make sure to pour cold water time to time to avoid water overflowing from the pot)
- After the noodles are boiled well, pour out the all the water from the pot
- Rinse the noodles with cold water
- Pour a spoon of 'Multi-purpose Bibimjang' on top of the noodles
- Recommend sliced cucumber, carrots, kimchi, and boiled egg on top as well!
* You can use 'Buldak sauce' instead of 'Bibimjang' if you want it extra spicy!
* You can use 'Sarimyun' instead of 'Thin wheat noodles' for extra chewiness!