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Bibim Guksu Korean Cold Noodle Salad

How to make Bibim Guksu. It's loaded with crunch vegetables and topped with spicy, sweet and tangy Korean chili dressing.



  • 180 g dried buckwheat noodles (or soba noodles)(6.3 ounces)

  • 2 lettuce leaves (40g / 1.5 ounces), e.g. butter or oakleaf lettuce, thinly sliced
  • 1/4 red cabbage (140g / 5 ounces), thinly sliced
  • 1/2 small cucumber (60g / 2 ounces), julienned
  • 1/3 small carrot (40g / 1.4 ounces), julienned
  • 1 red radish (60g / 2 ounces), optional, julienned
  • A few snow pea sprouts , optional
  • 2 Tbsp kimchi , cut into thumbnail size
Mixing bibim guksu with chopsticks


  • 2 Tbsp gochujang
  • 2 Tbsp rice vinegar
  • 1 Tbsp soy sauce
  • 1 Tbsp honey
  • 1 Tbsp brown sugar
  • 1 Tbsp sesame oil
  • 1 Tbsp toasted sesame seeds

  • Boil the noodles in rolling boiling water following the package instructions. (I boiled mine for 3 mins.) Drain the noodles and run some cold water over the noodles to cool them down. Drain.
  • Place the noodles in a large serving bowl and add the salad ingredients and sauce. Serve.
  • To eat, mix all ingredients well with chopsticks and indulge.

  • 1 Tbsp = 15 ml
  • You can alter the toppings as you wish, like adding some boiled eggs or radish pickles. Canned tuna or salmon (e.g. sweet chili flavored) also works great in this noodle bowl.

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I’m Srikanth Rajkumar from Hyderabad, Telangana, India Completed my graduate .I have passion towards Cooking and fashion designing and a dedicated man who takes up responsibilities with utmost enthusiasm and see to it that I complete my tasks and assignments in time.