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Korean

Bibim guksu

Non-vegetarian

비빔국수 · bibim-guksu

Thin wheat noodles rinsed until cold and tossed in a sweet, tangy, spicy chilli dressing with cucumber and sesame — a summer lunch in minutes.

Bibim guksu is a Korean noodle dish from South Korea, ready in about 15 minutes and made with udon noodles and red chilli flakes. It serves 2 and is rated beginner to cook.

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Flavorful Korean Bibim Guksu with fresh vegetables and crispy seaweed.
Photo: makafood / Pexels · Pexels License
Prep
10 min
Cook
5 min
Total
15 min
Serves
2
Level
Beginner
Calories
527

Ingredients

2 servings

For the sauce

Equipment

Method

  1. Step 1

    Mix the chilli flakes (opens in a new tab), soy sauce (opens in a new tab), rice vinegar (opens in a new tab), sugar (opens in a new tab), sesame oil (opens in a new tab), garlic (opens in a new tab) and gochujang (opens in a new tab) (if using) into a smooth sauce.

    • 3 min

  2. Step 2

    Cook the noodles in plenty of boiling water until just tender, about 3 minutes.

    Pasta boiling in a pot of water
    How it looks · Photo: Gianpiero Ferraro on Pexels

  3. Step 3

    Drain and rinse thoroughly under cold running water, rubbing to remove starch, then drain very well.

  4. Step 4

    Toss the noodles with the sauce and pile into bowls. Top with cucumber (opens in a new tab), kimchi (opens in a new tab), egg (opens in a new tab) and sesame seeds (opens in a new tab).

    • 2 min

About this dish

Origin
South Korea · Well documentedMore food from South Korea
Dish
Lunch · Noodles · Main courses
Cooking method
Boiled, No-cook
Taste
spicy (chilli heat), sweet & sour, nutty, refreshing
Diet
Pescatarian · Dairy-free · No nut ingredients
All labelsPescatarian · Non-vegetarian · Flexitarian-friendly · Dairy-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free
Without the optional extras: Vegan, Plant-based, Vegetarian (lacto-ovo), Eggetarian, Lacto-vegetarian, Ovo-vegetarian, Egg-freeWorked out from the ingredients. How labels work
Good for
Everyday · Budget-friendly
Cook more with
Udon noodles · Red chilli flakes · Soy sauce · Rice vinegar · Sugar · Toasted sesame oil
Techniques
Boiling

Allergens

  • Contains, can be adapted: Eggsfrom egg
  • Contains, can be adapted: Fishfrom kimchi
  • Contains, can be adapted: Crustaceansfrom kimchi
  • Contains: Wheatfrom udon noodles, soy sauce, gochujang
  • Contains: Glutenfrom udon noodles, soy sauce, gochujang
  • Contains: Soyfrom soy sauce, gochujang
  • Contains: Sesamefrom toasted sesame oil, sesame seeds

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

527 kcal per serving

Estimated

1 serving ≈ 243 g · recipe makes 2

Where the energy comes from

  • Protein 11%
  • Carbohydrate 71%
  • Fat 18%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy527 kcal217 kcal
Protein14.5 g6 g
Carbohydrate93.5 g38.5 g
Net carbohydrate87.4 g36 g
Sugars——
Added sugars12.6 g5.2 g
Fibre6.1 g2.5 g
Fat10.5 g4.3 g
Saturated fat1.5 g0.6 g
Trans fat——
Cholesterol0 mg0 mg
Sodium2778 mg1144 mg
Salt equivalent6.9 g2.9 g
Vitamins & minerals per serving
Potassium
435 mg
Calcium
94 mg
Iron
2.7 mg
Magnesium
71 mg
Vitamin A (RAE)
62 µg
Vitamin C
5 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
29 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: gochujang, kimchi, egg.
  • Udon noodles: Dry somen (FDC 168908) used as a stand-in; both are plain Japanese wheat noodles.
  • Red chilli flakes: Ground cayenne (FDC 170932) used as a stand-in for dried chilli flakes such as pul biber or Aleppo pepper.
  • Rice vinegar: Distilled vinegar (FDC 172237) used as a stand-in for unseasoned rice vinegar.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Shake the noodles really dry or the sauce will be diluted.

Common mistakes

  • Under-rinsing the noodles — leftover starch makes them clump and sticky.
  • Dressing the noodles long before serving; they absorb the sauce and go soft.

Serve with

  • Serve with grilled meat or a mild soup.

Food safety

  • Hard-boil the optional egg fully (10 minutes). Cooked noodles should be eaten within 2 hours or refrigerated.

Storage

  • Best eaten immediately; the sauce keeps for a week in the fridge.

Variations

  • Bibim naengmyeon: Chewy buckwheat-and-starch naengmyeon noodles with the same style of sauce.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 2, 3, 4

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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