Bibimguksu-Korean Cold Noodles

Love Pasta Salad, but tired of making the same boring Mayonnaise based recipes? Well then have I got a dish for you. This classic Korean Cold Noodles recipe puts an “Asian” twist on everyday items to create a very original side dish that all of your friends will love!!!

So What is Bibimguksu

In Korean, “Bibim” means mixed and “Guksu” means noodles. Therefore, Bibimguksu are noodles mixed with either gochujang, a spicy fermented paste or or ganjang, a meju based soy sauce.

What I love About this Dish

My favorite thing about this dish is it’s originality. I remember when I first tried cold noodle soup otherwise known as “Mul-Naengmyeon” at first, I thought it was a little weird, but as I continued to eat it, I was pleasantly surprised by how much I enjoyed it.

While a cold pasta dish is not that unusual, I really did not anticipate how much I would enjoy the combination of spicy and cold as well as the savory and cold version. It really is a great pick me up on a warm day and I know this will be another great addition to any backyard cook out.

After all, aren’t you just a little tired of the usual mayo based salad recipes? In addition, while some like it hot, others like my husband my not be so trusting of the spicy nature of the gochujang dish. This make it a perfect side dish for me.

What to Pair with this Dish

Traditionally the dish is served with sliced meat and cucumbers or perhaps another pickled veggie, but for me, I think it goes great with fatty meats and BBQ. The contrast between the hot meat and cold noodles does a great job waking up tired taste buds and the spiciness of the gochujang version really cuts through the oiliness that can overwhelm you with fatty meats.

Storage and Freshness

Because like revenge, it is a dish best served cold, Bibimguksu does surprisingly well a few day after it is made. As with any pasta dish, you have to be aware that the noodles can be porous and will absorb liquids so be careful how much sauce they have prior to storing.

However, at the same time, you do not want the noodles to dry out and become hard so a balance is required. I prefer to sauce liberally but also to reserve some to add just before service for the freshest results.

Ingredients

1. 250g Somen Noodles or Acorn Noodles
2. 3 Tbsp. Soy Sauce
3. 2 Tbsp. Sesame Oil
4. 1 1/2 Tbsp. Gochujang- Korean chili paste
5. 4 Tbsp Brown or White Sugar
6. 1 Tbsp. White wine vinegar (any kind of vinegar)
7. 2 Hard Boiled Eggs (for garnish)
8. 1/2 Cup Julienned Cucumbers (for garnish)
9. 1/2 Cup Nori, cut into strips (for garnish)
10. Salt and Black Pepper to taste

How to Make the Bibimguksu Sauce

Non-spicy Ganjang Bibimguksu Sauce

1. In a small mixing bowl add 2 tbsp. of soy sauce, 1 tbsp. sesame oil, 2 tbsp. white sugar and add pinch of salt and black pepper to taste.
2. Stir everything until well combined then set a side.

Spicy Bibimguksu Sauce

1. In a small mixing bowl add 1 1/2 tbsp. of Gochujang, 1 tbsp. soy sauce, 1 tbsp. sesame oil, 2 tbsp. sugar, and finally 1 tbsp. vinegar.
2. Again, stir everything until well combined then set a side.

How to Cook the Somen Noodles

1. Add Somen noodles in a boiling water and cooked for 3 minutes stir then add 1 cup of cold water to stop the cooking, turn off stove.
2. Stain noodles and rinse it well with cold water to reduce the starchiness and set a side.

How to Assembly

1. Put the cooked noodles in a mixing bowl add the sauce and mix all together then transfer into serving bowl. Then garnish it with julienned cucumbers, sliced nori and the hard boiled egg on top. Enjoy!

Conclusion

Well thank you for checking out my recipe, I hope you enjoy this dish. Also, if you enjoyed the post, please click the like button, make a comment below and/or subscribe to my Blog and Facebook page. Please keep your eyes open for more recipes and posts as I continue to explore new ways to help you make life just a little more fun by finding the best ways to “Live life one moment at a time”

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