Korean Spicy Cold Noodles (Bibim Guksu)
Equipment
Ingredients
Noodles & Sauce
- 6 ounces noodles, somyeon, soba, or any thin wheat noodles
- A handful of kimchi, roughly diced, ~1/4 cup
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon vinegar
- 1 teaspoon sugar
- 2 cloves garlic, minced
- 1 teaspoon chili flakes
- 1 tablespoon gochujang
- 2 tablespoons kimchi juice
Optional Garnish
- Cucumber, julienned
- Hard-boiled egg, halved
- Sesame seeds
Instructions
- Roughly dice your kimchi and set aside.
- In a mixing bowl, combine soy sauce, sesame oil, vinegar, sugar, minced garlic, chili flakes, gochujang, kimchi juice, and your chopped kimchi. Mix thoroughly until everything is well combined.
- Boil your noodles until al dente according to package instructions, then immediately rinse under cold water until completely chilled.
- Place the noodles in a mixing bowl and pour in your sauce. Toss everything together until the noodles are evenly coated.
- Serve your noodles in a bowl. You can optionally garnish with sliced cucumbers, a halved hard boiled egg, and sesame seeds.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why Korean Spicy Cold Noodles Are One Of My Favorite Dishes
This kimchi version of Korean Spicy Cold Noodles (Bibim Guksu) takes the already famous spicy Korean noodle dish and cranks it up with fermented goodness. The diced kimchi and its juice add layers of tang, umami, and that signature funk, while gochujang brings the heat and depth. The sauce is perfectly balanced. It’s sweet, salty, sour, and spicy and clings to the noodles for a satisfying bite every time. Whether you use somyeon, soba, or even ramen noodles, you’ll get that chewy, refreshing texture that makes cold noodle dishes one of my favorite foods to eat!
A Quick and Easy Korean Noodle Fix
What makes this dish especially great is how fast and low-effort it is. You’re just mixing pantry staples and fridge-friendly ingredients into a powerhouse sauce while your noodles boil. It’s perfect for summer lunches, quick dinners, or when you’re craving Korean flavors but don’t want to turn on the stove for long. You can customize the toppings based on what’s in your fridge, cucumbers for crunch, an egg for protein, or even a sprinkle of toasted sesame seeds to finish. Korean. Spicy Cold Noodles are one of the easiest ways to get a spicy, cooling, flavor-packed Korean meal in under 15 minutes.
What You’ll Need To Make Korean Spicy Cold Noodles
Noodles & Sauce
- 6 ounces noodles (somyeon, soba, or any thin wheat noodles)
- A handful of kimchi, roughly diced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon vinegar
- 1 teaspoon sugar
- 2 cloves garlic, minced
- 1 teaspoon chili flakes
- 1 tablespoon gochujang
- 2 tablespoons kimchi juice
Optional Garnishes
- Cucumber, julienned
- Hard-boiled egg, halved
- Sesame seeds
How To Make Korean Spicy Cold Noodles
Roughly dice your kimchi and set aside.
In a mixing bowl, combine soy sauce, sesame oil, vinegar, sugar, minced garlic, chili flakes, gochujang, kimchi juice, and your chopped kimchi. Mix thoroughly until everything is well combined.
Boil your noodles until al dente according to package instructions, then immediately rinse under cold water until completely chilled.
Place the noodles in a mixing bowl and pour in your sauce. Toss everything together until the noodles are evenly coated.
Serve your noodles in a bowl. You can optionally garnish with sliced cucumbers, a halved hard boiled egg, and sesame seeds.
Tips and Variations
What If I Don’t Have Those Noodles? Solmyeon (Thin Korean rice noodles) are the traditional choice, but soba, ramen, or even spaghetti work in a pinch!
Add protein: Top with sliced boiled egg, canned tuna, shredded chicken, or pan-fried tofu. I personally like to add shredded chicken!
Make ahead: Prep the sauce and toppings in advance to cut the total time even further.
Adjust spice: Add more gochujang or a splash of chili oil if you want it spicier! I personally can’t do it!
Meal prep friendly: Store components separately and mix right before eating for best texture
Frequently Asked Questions
Can I make Bibim Guksu ahead of time?
Yes! Just keep the noodles and sauce separate until you’re ready to serve. Tossing it fresh prevents the noodles from getting soggy or sticky.
What’s the best noodle to use?
Somyeon (thin wheat noodles) are traditional, but you can also use soba, udon, or even rice noodles for a gluten-free option.
Is Bibim Guksu vegetarian or vegan?
It can be! Just make sure your kimchi is vegan (most contain some sort of anchovies/dried fish), and skip the egg or sub with tofu for plant-based protein.
How do I keep the noodles from clumping?
Rinse the noodles well under cold water and toss them with a bit of sesame oil if storing for later.
Can I add more toppings?
Absolutely! Korean Spicy Cold Noodles are a perfect clean-out-the-fridge meal. Try shredded carrots, daikon, perilla leaves, or even more kimchi.
Try These Next
Check out my Spicy Beef Noodles for another variation with ground beef and creamy peanut sauce
Try Soy Butter Chicken if you’re looking for a quick, savory protein to pair with cold noodles!
Craving something heartier? My Kung Pao Chicken is spicy, nutty, and packed with flavor.
