Follow us
✦ FeaturedBibim guksu coréen
Le Chaudron recipe

Bibim guksu coréen

Korean spicy cold noodles

⏱ 25 minServes 4Easy420 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 500 g (18 oz)thin somyeon wheat noodlesor thin rice noodles
  • 200 g (7 oz)napa cabbage kimchi
  • 1cucumber
  • 3scallions
  • 4whole eggshard-boiled
  • 4 tbspgochujangKorean fermented chili paste
  • 3 tbspKorean soy sauce
  • 2 tbsprice vinegar
  • 2 tbsptoasted sesame oil
  • 2 tbspbrown sugar
  • 5 clovesgarlic
  • 3 tbsptoasted sesame seeds
  • 200 g (7 oz)fresh bean sprouts
  • 1 leaftoasted nori
  • 1 tspfreshly ground pepper
  • 500 g (18 oz) thin somyeon wheat noodles or thin rice noodles
  • 200 g (7 oz) napa cabbage kimchi
  • 1 cucumber
  • 3 scallions
  • 4 whole eggs hard-boiled
  • 4 tbsp gochujang Korean fermented chili paste
  • 3 tbsp Korean soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp toasted sesame oil
  • 2 tbsp brown sugar
  • 5 cloves garlic
  • 3 tbsp toasted sesame seeds
  • 200 g (7 oz) fresh bean sprouts
  • 1 leaf toasted nori
  • 1 tsp freshly ground pepper
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large pot for the noodles1 large mixing bowl1 fine strainer1 small bowl for the sauce1 whisk or spoon1 chef’s knifeChinese five-spice powderBlack peppercorns

03 — Method

  1. BIBIM GUKSU (mixed noodles) is a KOREAN summer classic: cold noodles tossed in a spicy gochujang sauce.
  2. Cook the 500 g (1 lb 2 oz) somyeon in a large pot of UNSALTED boiling water for ONLY 3 MINUTES so they stay al dente. Timing is ESSENTIAL.
  3. Drain and rinse THOROUGHLY in ice water, rubbing the noodles gently between your hands to wash off the surface starch so they don't stick.
  4. Boil the 4 eggs in a small saucepan for exactly 9 MINUTES. Plunge into ice water, peel and halve them for garnish.
  5. Remove the germ from the 5 garlic cloves and chop VERY finely for the gochujang sauce.
  6. Make the GOCHUJANG SAUCE in the small bowl: whisk the gochujang, Korean soy sauce, rice vinegar, toasted sesame oil, brown sugar, garlic, 2 tbsp toasted sesame seeds and freshly ground pepper until smooth.
  7. Peel the cucumber in stripes to keep some color. Cut into thin sticks 5 cm (2 in) long and 5 mm (¼ in) thick. Slice the 3 scallions VERY thinly, white and tender green parts.
  8. ROUGHLY chop the kimchi, keeping its juice. In the large bowl, toss the cold drained noodles, kimchi and juice, gochujang sauce, cucumber and scallions. Top with the eggs, bean sprouts, nori and sesame.

This recipe is waiting for you, step by step.

Hands-free cooking mode, quantities that adjust themselves, a fridge that tells you if anything’s missing — and 2,798 regional recipes.

Get it on Google Play

What the table says

No ratings yet — be the first to rate it.

No comments yet. Be the first to leave a review — from the app, or right here once signed in.

You might also like

CategoryMain dishes