This recipe Spicy cold Korean Noodles, or Bibim Guksu, is refreshing, hot, and savory. Topped with crunchy veggies and a gochujang sauce, you can’t go wrong with this vegan and gluten-free dinner. 

What is Bibim Guksu?

Bibim guksu is cold spicy noodle dish made with a chili pepper sauce. It’s spicy, sweet, savoury, and balanced with refreshing raw crunchy veggies on top. Typically, the cold noodles are served with a boiled egg on top. But it’s just as delicious without. If you’d like to add an eggy finish, try serving the noodles with my Vegan Japanese Omelette).

To make the traditional recipe gluten-free, simply use gluten-free sauce.

This recipe takes less than 15 minutes to prepare from start to finish and it is one of the easiest weekday lunches or dinners!

Ingredients for Korean Cold Noodles

Here’s what you need to make this refreshing Korean noodle dish:

• Noodles. You can use any gluten-free noodles you like. I like rice noodles.
• Gochujang. This is fermented Korean chili paste, which you can find at Whole Foods.
• Rice vinegar. For a bit of acidity in the sauce.
• Soy sauce. I use gluten-free soy sauce or tamari.
• Coconut sugar. Regular granulated sugar will also work.
• Sesame oil. For some nuttiness and richeness.
• Garlic. I recommend fresh garlic for the best flavor.
• Kimchi. This is optional, but adds a nice tangy, fermented flavor. Note that some kimchi is made with anchovies and/or other fish so be sure to look for a vegan-friendly kimchi.

How to Serve Korean Spicy Noodles

Serve these chilled noodles with some refreshing toppings.

I like to load up on the veggies and turn this into almost a noodle salad, but how much noodle you add is completely up to you. If you like kimchi, you can also add that in as an additional topping. Of course, if you don’t like kimchi you can completely omit it from the recipe and the sauce.

Make-Ahead Korean Noodles

Yes, this dish is great for meal prep, especially because it’s eaten cold. Store leftovers in an airtight container in the firdge for up to four days.

More Korean Recipes

• Korean Sweet Cinnamon Pancakes – Hotteok/호떡 (vegan, gluten free)
• Vegan Japchae (Korean Glass Noodle Stirfry)
• Braised Korean Tofu – Dubu Jorim / 두부조림 (vegan, gluten free)

If you make this recipe for Spicy Cold Korean Noodles, be sure to let me know what you think with a comment below!

Bibim Guksu (Spicy Cold Korean Noodles)

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• Author: Remy Park
• Total Time: 15 minutes
• Yield: 2 servings 1x

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Description

These spicy Korean noodles are topped with refreshing sliced vegetables and have a hot, fermented chili sauce. Perfect for meal prep, lunch or dinner.

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Ingredients

Units USM Scale 1x2x3x

• 8oz noodles of choice

Bibim Sauce

• 1 tbsp gochujang (fermented Korean red pepper paste), use more/less as needed
• 1 tbsp rice vinegar
• 2 tsp gluten free soy sauce
• 2 tsp coconut sugar, or other granulated sugar
• 2 tsp toasted sesame oil
• 1 small clove garlic, minced
• 2 tbsp kimchi, finely chopped (optional)

Toppings

• 1 persian cucumber, julienned
• 1/2 large carrot, julienned
• 2 tbsp toasted sesame seeds
• extra kimchi
• green onion, for garnish

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Instructions

1. Start by preparing your sauce. Mix all sauce ingredients together and taste to adjust to your liking.
2. Prepare your noodles according to package directions, then strain and rinse under cool water. Add to a large bowl with your sauce and toss to coat.
3. To serve, add cucumber and carrots to top and a sprinkle of toasted sesame seeds to finish.

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A post shared by Remy Morimoto Park | Vegan (@veggiekins)

• Prep Time: 10 minutes
• Cook Time: 5 minutes