Friday, 2 November 2007

bibim guksu: spicy korean noodles

I have recently developed quite a passion for Korean food. It’s spicy and fresh, like Japanese food with a punch.

Since summer is in full swing in Sydney, I found this wonderful noodle dish at My Korean Kitchen, and it turned out to be the easiest and most delightful dinner.

As the recipe author, Sue, describes it “bibim guksu is a popular Korean summer dish, because the spicy and sour taste rejuvenates your lost appetite in drowsy hot humid summer days.”

My Recipe Road Test of Sue’s noodles proved her claims to be absolutely true. The dish is spicy and fresh and you really feel positive and healthy after eating it. I’ve added it to my regular quick-dinner list (10-15 minutes).

This is my contribution to Presto Pasta Night #36, hosted by the ever-dedicated Nova Scotia foodie, Ruth from Once Upon A Feast.

Bibim Guksu (Spicy Korean Noodles)
Recipe by Sue from My Korean Kitchen. Serves 2.

180g organic soba noodles
2 medium lettuce leaves, thinly sliced
¼ a leaf red cabbage, thinly sliced
½ a small cucumber, julienned
1/3 a small carrot, julienned
A few snow pea sprouts
2 tbsp thumb nail size kimchi
Sauce (mix these in a bowl)
2 tbsp gochujang
2 tbsp rice vinegar
1 tbsp soy sauce
1 tbsp honey
1 tbsp brown sugar
1 tbsp sesame oil
1 tbsp roasted sesame seeds
1. Boil the noodles rapidly for about 3 minutes.
2. Drain the noodles and rinse with cold water to cool them down.
3. Place the noodles in a bowl and add the toppings and sauce.
4. Mix them well and dig in.
Sue's Variations:
You can alter the toppings as you wish, like adding boiled egg or white radish pickle etc. Also if you want more spicy taste, you may add some Korean chilli powder or minced garlic in the sauce and more vinegar for a sour taste. However, before you add anything into the original sauce, make sure you taste it first to ensure it tastes good.
Anna's Variation:
I added a tablespoon of lemon juice and half a small crushed garlic clove to the sauce as well as finely sliced shallots (scallions) to the salad mix. I also used a vegetable peeler to get thin, soft strips of carrot instead of julienne slices.



  1. This is a hearty Veffie dish and I do like heat.

    Question, what is gochujang?

  2. I know my daughter and son-in-law will particularly adore this dish. Now I'm with Peter..what is gochujang and hopefully I can find it in the Halifax Asian Market.

    Thanks for sharing with Presto Pasta Night. The roundup will be ready a little later today.

  3. gochujang is a sweet, spicy paste made from glutinous rice powder (or wheat or barley), soybeans, chilli powder, salt, sugar or honey and then fermented in the sun. it is dark red in colour and is quite sticky.

    it's used in a lot of korean dishes.

    you can use it as a marinade for meat or fish:

    it can also flavour soups and stews:

    wikipedia has an entry on it if you want more info:

  4. I love noodle with crispy vegetables - but know nothing about Korean cooking. I'll watch, read and learn as you explore!


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