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BIBIMGUKSU (Spicy + Non-spicy Recipe)

Course: Main Course
Cuisine: Korean

Ingredients

Noodles

  • 200 g Somen noodles, ramen noodles, soba noodles, acorn noodles, or any kind of thin noodles (200g = 1 large serving or 2 small servings)

Spicy Bibim Sauce

  • 3 tablespoons gochujang (Korean red pepper paste)
  • 2 tablespoons rice vinegar or apple cider vinegar
  • 1 - 1 ½ tablespoons sugar, to taste
  • 1 tablespoons soy sauce
  • 1 ½ tablespoons roasted sesame oil
  • 1 ½ tablespoons roasted sesame seeds, crushed
  • ¼ teaspoon fine ground gochugaru (Korean red pepper powder) (optional)

Non-Spicy Bibim Sauce

  • 3 tablespoons soy sauce
  • 2 tablespoons roasted sesame oil
  • 1 tablespoons sugar
  • 2 tablespoons roasted sesame seeds, crushed
  • 1/8 teaspoon black pepper

Optional Toppings

  • Lettuce, thinly shredded
  • Perilla leaves, thinly shredded
  • Cucumbers, julienned
  • Roasted sesame seeds, crushed
  • Nori strips

Instructions

For the spicy bibim sauce

  • Mix gochujang, vinegar, sugar, soy sauce, sesame oil, and sesame seeds. Stir until everything is well combined and the sugar is dissolved.

For the non-spicy bibim sauce

  • Mix soy sauce, sesame oil, sugar, sesame seeds, and black pepper. Stir until everything is well combined and the sugar is dissolved.

For the noodles

  • Cook noodles following the package instructions.
  • Once the noodles are cooked, strain them, and rinse thoroughly under cold water while rubbing them to remove the excess starch. Completely drain the water from the noodles.

For assembly

  • Put the cooked noodles in a bowl and top with toppings of choice. Pour over the desired amount of spicy or non-spicy bibim sauce, mix well, and enjoy!