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!

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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!

Ingredients

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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Posted on Saturday, January 28th, 2012 at 11:25 am. Last updated on March 23, 2019.
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35 Comments:

  1. Wajdona7 Boston joined 7/16 & has 1 comment
    Posted July 25th, 2016 at 2:05 pm |

    Can we prepare bibim gumsu the night before for lunch ?

    • beckaivans joined 10/15 & has 21 comments
      Posted December 11th, 2016 at 1:23 pm |

      I wouldn’t recommend it. The noodles don’t keep well. They get a weird, almost soggy, texture. If you want something similar, use western angel hair noodles instead. Not the same but they keep well. Or just boil the noodles at lunch time if that is convenient

  2. aradia joined 7/15 & has 1 comment
    Posted July 7th, 2015 at 6:58 am |

    Hi Maangcho! My storebought kimchi does not have enough liquid so in order to make the sauce, should i just add some water? What should I do to make it flavourful?

  3. jacque maurice joined 5/15 & has 6 comments
    Posted May 18th, 2015 at 2:13 pm |

    This recipe was so wonderful I could not wait to make it. I only had wide rice noodles though. I will make sure next time I have thin on hand . I am vegan so I veganize many of your recipes. Thank you so much.


    See full size image

  4. sydneysarah joined 4/15 & has 1 comment
    Posted April 30th, 2015 at 7:32 am |

    Hi Maangchi,

    I wanted to say thank you for your delicious recipes. I have been watching your videos for months and tonight I made bibimguksu with bulgogi as well and it was absolutely delicious. It was my first attempt at Korean cooking and I will do much more!

    Next time I will make it for 10 people :D

    Thanks a bunch!
    Sarah from Sydney


    See full size image

  5. nunung jakarta joined 3/15 & has 1 comment
    Posted March 13th, 2015 at 7:53 am |

    i tried this noodle, mmm yummmrr spicccy, delicioussss

  6. mshary Singapore joined 11/12 & has 1 comment
    Posted November 26th, 2012 at 9:02 am |

    Hi there, i would like to try this recipe but just realised that there are different types of vinegar in the supermarket. May i know what kind of vinegar should i use? artificial vinegar? apple cide vinegar ? or any other types?

  7. Nicole4ever Las Vegas, Nevada joined 2/11 & has 11 comments
    Posted September 8th, 2012 at 2:19 pm |

    Loved this dish. I wanted to make it again but ran out of noodles so I used spaghetti noodles. It was still good, just diferent. Is there any way to make them a little less spicy for my kids?

    • Maangchi New York City joined 8/08 & has 12,019 comments
      Posted September 9th, 2012 at 9:49 am |

      Spaghetti noodles worked well? good!
      “Is there any way to make them a little less spicy for my kids? Use less hot pepper paste then.

    • SunnyK Fenwick, Ontario joined 7/14 & has 3 comments
      Posted July 15th, 2014 at 6:59 pm |

      They sell less spicy pepper paste in the Korean market. I didn’t know this myself, even though I’m Korean, but a couple of months ago my sister bought it by accident, we couldn’t figure out why it was so mild until I read the container.

    • Nay Texas, USA joined 5/17 & has 1 comment
      Posted May 29th, 2017 at 4:53 pm |

      At my local Asian market, no one can read Korean and I do not know if they sell a mildly hot pepper paste as they only carry a couple of brands and I do not think it sells well. I just buy the same familiar tub every time and I dilute it a little bit with water or agave nectar. My kids are especially big fans of dubu-jorim as well as this recipe. I know this post is old but I thought I may comment for future parents who are trying to encourage their kids to eat more Korean cooking as well. Now that I have served up a few sweetened dishes with red pepper paste I have found I do not have to dilute it as much because my kids are adjusting to it.

  8. janicedale Australia joined 2/12 & has 16 comments
    Posted March 10th, 2012 at 6:36 am |

    All type of pasta will do?? i love spicy food. I love pasta and I want to try your spicy noodles. It seems that it is very easy to prepare. I’m gonna buy ingredients so that I can make spicy mixed noodles.=)

  9. chef Benedict Manila, Philippines joined 11/11 & has 45 comments
    Posted February 25th, 2012 at 7:03 am |

    kimchi noodles wow! kimchi sauce on a noodles! how about using it with soba noodles what will it came out?

  10. Yodamom Texas Gulf Coast joined 4/11 & has 3 comments
    Posted February 22nd, 2012 at 6:43 pm |

    I love it, so good ! I made it for my family for dinner. We are all so happy. I used Buckwheat noodles, it’s what was in the pantry.
    Thanks !

  11. Kajagoogoo joined 4/09 & has 3 comments
    Posted February 21st, 2012 at 10:17 pm |

    I just made this with fettuccine because that’s all I had. I know it was so wrong but it tasted so right. :)

  12. bearycool Singapore joined 1/11 & has 2 comments
    Posted February 8th, 2012 at 10:04 pm |

    I tried on this recipe, its really easy but instead of somyeon which i didnt stock up, i tried the sauce with buckwheat noodles. It was really yummy!!! I am sure this dish will be all time fav in my future pot luck menu!!

  13. inanobot Vietnam joined 2/12 & has 4 comments
    Posted February 2nd, 2012 at 5:13 am |

    This recipe is good, but I dont understand the noodles, are they made from normal rice or sticky rice?

  14. susannevh rotterdam, the netherland joined 3/09 & has 21 comments
    Posted January 29th, 2012 at 6:50 am |

    Ye Ye, My dish was soo delicious. We’ll translate this new time favorite soon..www.koreaanskoken.com

  15. FaylinaMeir Omaha,Ne joined 2/11 & has 3 comments
    Posted January 28th, 2012 at 8:31 pm |

    Literally right after you posted this video on youtube, I went to my kitchen and started boiling some eggs and mixing the sauce. It was so ironic that as I was thinking about what I’d make for dinner, I saw your new video. It worked out awesome because I made way too much kimchi last time, and its getting really sour. However, this recipe is PERFECT for that problem! =D I added photo to flickr but dunno if I did it right. I used soba noodles (buckwheat noodles) to make this, and honestly, one of the best things in awhile. My husband gave it a 9/10 rating, which is awesome coming from him. Another plus – my nose is no longer stuffy!

    http://www.flickr.com/photos/[email protected]/6779172627/in/photostream/lightbox/

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