Spicy mixed noodles

Bibim-guksu 비빔국수

I’m so happy to eventually introduce you to this recipe for bibim-guksu. If you have a big party but you don’t have a big budget, I recommend this recipe, with the condition that the people at the party love spicy food.

I made these noodles for more than 30 people at Suzanne’s house in Rotterdam, when she hosted a meetup for me there. She made so many other Korean dishes to go with it, and people brought their own dishes, so we had plenty of food!


Suzanne and Reinier have their own wesbite called Koreaanskoken, where they translate my recipes into Dutch. If you can read Dutch, go take a look! They also have a Maangchi Hyve. If you’re Dutch and you want to find other Dutch-speaking Korean food lovers, you can find them at those websites!

“Ya ya ya! Let’s mix mix all!” : )  Susanne is mixing bibim-guksu for 30 people!

The recipe is for 2 servings but you can use the same methods and techniques to prepare the dish for many more. Suzanne and I had fun at the meetup showing people how to serve so many guests. We had a huge amount of bibim-guksu! You can feed a lot of people on a skeleton budget! Please let me know if you have a bibim-guksu party with friends and family. Don’t forget to take a photo and send it to me.

Enjoy the recipe!


Thin noodles (somyeon), cucumber, egg, kimchi and kimchi juice, sugar, hot pepper paste, garlic, vinegar, toasted sesame seeds, and toasted sesame oil.

Directions (for 2 servings)

  1. Add ½ cup chopped kimchi, ⅓ cup kimchi juice, 1 clove of minced garlic, 1 ts sugar, ¼ cup hot pepper paste, 2 ts toasted sesame oil, 1 or 2 ts vinegar, and 1 tbs roasted sesame seeds to a mixing bowl. Mix well with a wooden spoon.
  2. Hardboil an egg, cut it in half, and set it aside.
  3. Cut about ½ cup worth of cucumber into matchsticks and set aside.

Cook noodles:

  1. Add about  7 oz (200 grams) of noodles into a pot of boiling water. Stir them with a spoon to prevent them from sticking together. Close the lid.
  2. A few minutes later, they’ll start boiling over. Open the lid and stir the noodles. Cook a few minutes more with the lid open until they are cooked well.
    *tip: You can tell if they are cooked by tasting one or two. The noodles are very hot, so add a few noodles to a small bowl of cold water to cool them down before tasting. The noodles should be chewy and soft.
  3. When the noodles are cooked, rinse them in cold water couple of times, strain them, and set aside. The noodles will expand and lose their chewiness as time passes, so the noodles should always be cooked last in this recipe, and then eat right away.

Put each portion of noodles on a serving plate and add the seasoning mix on top. Add cucumber and egg and serve.

One change that I would suggest when making this for a big group is that instead of preparing each dish separately, you can mix all of the noodles, seasoning mix, and cucumber together in a big bowl. Then portion some out for each person, adding some egg on top.



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  1. mommycookMD Philippines joined 11/21 & has 1 comment

    I tried your recipe and slightly modified it by adding more ingredients. I had left over julienned cucumber and carrot as well as omelette from the kimbap I made. I just cut the omelette into strips, and all these went into the bibim guksu. It’s quite delicious! Thank you!

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  2. Nayko france joined 10/18 & has 33 comments

    I had a leftover oisobagi and a lot of juice, too much fermented to enjoy it as a banchan so I made bibimguksu with it, some julienned carrot, onion, some lettuce, one half-cooked egg sprinkled with sesame seeds and kimgaru. It was perfectly yummy

  3. MaangchiLove Montreal, Toronto joined 8/19 & has 43 comments

    Maangchi, I made it for the first time! But I don’t know why mine is too hot :( maybe it’s the kimchi I bought Couldn’t finish it. Too hot

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  4. Tarasden Huatulco, Oaxaca, Mexico joined 12/19 & has 1 comment

    Hi Maangchi! I have tried a couple of your recipes before and they have all been fantastic. I now live in Mazatlan, Mexico (from Canada) and it is difficult to find supplies here. I am also currently following the KETO diet which adds to the search. So, I’m trying this recipe tonight with bulgogi but using spaghetti squash in place of the noodles. I’ve substituted any sugars with Swerve brown sugar sweetener and Monk fruit sweetener. I didn’t have cucumber which my husband doesn’t like anyway and substituted with sliced red peppers. Well it all turned out really good. So good in fact it is now my favorite way to eat spaghetti squash. Definitely recommend for any of your followers who can’t eat regular noodles. Thank you so much for giving us these wonderful recipes!

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  5. freldici France joined 6/20 & has 28 comments

    Mummm !!! Faut aujourd’hui sans oeuf. Un régal! !!!!

  6. Myeonmyeon Argentina joined 10/17 & has 2 comments

    I just had these noodles minus the cucumber (cause I didn’t have any) and the egg (cause I don’t eat eggs) but wow! It’s actually delicious for something so simple and easy to make. I used well fermented kimchi, at least two months old. And it’s really healthy too since there’s no frying involved, and you get all the nutrition from raw kimchi. Definitely a recipe to go back to

  7. jmass Montreal, Canada joined 5/19 & has 1 comment

    This was sooooo delicious! Thank you Maangchi. It was a very humid day today, and this really hit the spot. You’re the best! :)

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  8. kasia houswife joined 1/12 & has 2 comments

    Hello ! I lived now in a very hot place ( Saudi Arabia) and this cold noodles are fantastic for a hot day!
    I don’t like hard boiled egg and I prepared fried tofu instead and went very delicious!
    Thank you Maangchi!
    And: my best friends here in KSA are Korean girls! They are like sisters for me!

  9. Alastair UK joined 2/17 & has 1 comment

    I didn’t fancy it cold, so I heated up the sauce, to pour over hot freshly cooked noodles then added the eggs and cucumber on top, both cold cold. Delicious!

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