Bibim Guksu (Korean Spicy Cold Noodles)
Chilled thin wheat noodles tossed in a tangy gochujang dressing with crunchy cucumber, kimchi and a soft boiled egg.
Made with Gochujang marinade and Kimchi. Make a batch of the base first, then this takes minutes. Skip to the method
- Time25 min
- LevelEasy
- Costabout £2.01 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make sure your gochujang marinade and kimchi are ready (see the base recipes). Chop the kimchi into small pieces.
- 2
Lower the eggs into boiling water and cook for 7 minutes for a jammy yolk. Cool in cold water, then peel and halve.
7 min - 3
Cook the somen in plenty of boiling water for 2 to 3 minutes, or as the packet says. Drain, rinse under cold running water and drain again, tossing until cold.
2 min 30 s - 4
Whisk the gochujang marinade with the rice vinegar and half the sesame oil to make a loose dressing.
- 5
Toss the cold noodles with the dressing in a big bowl until coated.
- 6
Divide between 4 bowls. Top with the kimchi, cucumber and egg halves. Finish with the rest of the sesame oil, spring onions and sesame seeds.
Tips
- Rinse the noodles well in cold water. This removes surface starch and stops them clumping.
- Chill the bowls for 10 minutes beforehand for a properly refreshing dish.
- Add a spoon of the kimchi juice to the dressing for extra tang.
Storing and freezing
Best eaten fresh. The dressed noodles keep in the fridge for up to 1 day but soften, so store the egg and cucumber separately.
Questions
Can I make it gluten free?
Yes. Swap the somen for gluten free rice vermicelli or buckwheat noodles, and make sure your kimchi and gochujang marinade are gluten free.
Can I make it ahead?
Make the dressing and boil the eggs the day before. Cook and dress the noodles just before serving so they stay springy.
Is it vegetarian?
The noodles, egg and dressing are vegetarian, but traditional kimchi contains fish sauce. Use a vegan kimchi if you need a fully vegetarian bowl.
More made with gochujang marinade
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.