Bibimguksu (비빔국수), translating to "mixed noodles," is a beloved Korean cold noodle dish known for its spicy, sweet, and tangy flavors. Traditionally enjoyed during the hot summer months, it's both invigorating and satisfying, offering a perfect balance of heat and refreshment.
Unlike other Korean noodle dishes that may be served in broth, bibimguksu is distinctively brothless. The noodles are tossed in a vibrant sauce made primarily from gochujang (Korean chili paste), vinegar, sugar, and sesame oil, creating a harmonious blend of flavors. The dish is typically garnished with fresh vegetables like cucumbers and sometimes topped with a boiled egg, adding texture and nutrition.
Bibimguksu is especially popular during Korea's hot and humid summers. The cold noodles combined with the spicy and tangy sauce help stimulate the appetite and provide a cooling effect, making it an ideal dish for warm climates.
Boil the somyeon noodles according to package instructions. Once cooked, rinse them under cold water to stop the cooking process and remove excess starch. Drain thoroughly.
In a bowl, mix together gochujang, gochugaru, soy sauce, sesame oil, sugar, and apple cider vinegar until well combined.
Place the cooled noodles in a serving bowl. Pour the sauce over the noodles and toss until evenly coated.
Top the noodles with julienned cucumber and halved hard-boiled eggs. Garnish with chopped green onions and sesame seeds if desired.
Enjoy the dish cold for a refreshing meal.