Tangy Korean Bibim Guksu with Cucumber and Sesame Seeds
A vibrant cold noodle dish perfect for warm days, featuring tangy gochujang sauce, crisp cucumber, and nutty sesame seeds.
Preparation
Get these tasks done before you start cooking.
Preparing the Noodles
- 1
Cook the noodles
Bring a large pot of water to boil and cook the noodles according to package instructions.
- 2
Chill the noodles
Drain the noodles and immediately transfer to a bowl of ice water.
Tip: Chill the noodles in ice water after cooking for extra chewiness.
- 3
Drain thoroughly
Let sit for a few minutes, then drain thoroughly.
Making the Sauce
- 1
Combine sauce ingredients
In a bowl, combine gochujang, soy sauce, rice vinegar, sugar, sesame oil, and minced garlic.
- 2
Mix well
Whisk until smooth and well combined.
Tip: Adjust sweetness or spice level by modifying sugar and gochujang ratio.
- 3
Taste and adjust
Taste and adjust seasoning if necessary.
How to Make Tangy Korean Bibim Guksu with Cucumber and Sesame Seeds
Total time: 40 min · Yields 4 servings
- 1
Combine noodles and sauce
Toss chilled noodles with the prepared sauce until evenly coated.
- 2
Add vegetables
Gently mix in julienned cucumber and carrot for additional texture and flavor.
- 3
Garnish and serve
Sprinkle sesame seeds and sliced green onions before serving.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days.
Can I make this ahead?
Yes, you can prepare the sauce and noodles separately and combine them just before serving.
What can I substitute for gochujang?
A mixture of sriracha and a bit of miso paste can serve as a substitute.
Can this dish be served warm?
It is traditionally meant to be served cold, but you can serve it warm if preferred.
Is there a gluten-free option for this dish?
Use gluten-free noodles and tamari in place of soy sauce.
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