Bibim Guksu (비빔국수)

Bibim guksu is Korea's quintessential summer noodle dish — thin somyeon wheat noodles chilled under cold running water, then tossed in a fiery, tangy gochujang dressing with crisp vegetables. Quick to assemble, it is the dish Korean home cooks reach for on sweltering days when they want maximum flavour with minimal heat near the stove.

Serves: 4

Ingredients

• 400g (14 oz) somyeon (thin wheat noodles) or vermicelli
• 3 tbsp (45ml) gochujang
• 2 tbsp (30ml) rice vinegar
• 1 tbsp (15ml) soy sauce
• 1 tbsp (15ml) sesame oil
• 1 tbsp (15g) sugar
• 2 tsp (10ml) sesame seeds, toasted
• 1 tsp minced garlic
• 100g (3.5 oz) cucumber, julienned
• 100g (3.5 oz) kimchi, roughly chopped
• 2 hard-boiled eggs, halved
• 4 sheets gim (dried seaweed), crumbled
• Ice cubes for chilling

Instructions

1. Whisk together gochujang, rice vinegar, soy sauce, sesame oil, sugar, garlic, and 1 tsp sesame seeds to make the dressing. Taste and adjust — it should be spicy, sour, and slightly sweet.
2. Cook noodles according to package directions (typically 2–3 minutes). Drain and rinse immediately under cold running water, rubbing noodles between your palms to remove starch. Drain well.
3. Toss cold noodles with the dressing until evenly coated.
4. Divide noodles into four bowls. Top each with cucumber, kimchi, a halved egg, crumbled gim, and remaining sesame seeds.
5. Serve immediately with a few ice cubes in the bowl if the weather is very hot.

Cook's Notes: The dressing keeps refrigerated for up to a week — make extra. For a milder version, reduce gochujang by half and add 1 tbsp of honey. Adding sliced chilled watermelon alongside is a beloved Korean summer pairing.