Spicy Korean Cold Noodles (Bibim Guksu)

Spicy Korean Cold Noodles (Bibim Guksu) recipe by SeasonWithSpice.com

Keep the dressing spicy, and the noodles cold in August.

That’s a lazy summer lunch – looking good, feeling good, and keeping it simple in the kitchen with this Spicy Korean Cold Noodle dish.

Spicy Korean Cold Noodles (Bibim Guksu) recipe by SeasonWithSpice.com

While you’re cooking a pot of soba or somen noodles, just chop up a few gorgeous vegetables like red cabbage, English cucumber, carrot, and garden fresh lettuce (save the leftover veggies for making a Garden Salad Coleslaw later).

You can also add in some shredded kimchi, and the juice, to create a more classic Bibim Guksu that has a sharper, tangier flavor.

vegetables for spicy korean cold noodle recipe

Spicy Korean Cold Noodles Bibim Guksu recipe by SeasonWithSpice.com

Then mix the ingredients for the dressing – an easy combination of our Spicy Korean Chili Seasoning, rice vinegar, soy sauce, honey, toasted sesame oil, and fresh lemon juice.

Spicy korean cold noodles recipe by SeasonWithSpice.com
sauce for korean noodle salad

Toss everything together and that’s it!  Spicy Korean Cold Noodles for the perfect summer lunch.

While it’s absolutely delicious in the summer, don’t limit the dish to just the hot time of the year. This recipe for Spicy Korean Cold Noodles can be translated into any season. Think shaved asparagus and sunflower sprouts in the spring, shredded Brussels sprouts in the fall, and roasted butternut squash in the winter.

Spicy korean cold noodles by SeasonWithSpice.com
spicy korean cold noodles (bibim guksu) by SeasonWithSpice.com

buy spicy korean chili seasoning at SeasonWithSpice.com

Spicy Korean Cold Noodles (Bibim Guksu)
by Season with Spice
Serves 2-3

1 package (about 9.5 oz) soba noodles or somen noodles
2 cups of thinly shredded red cabbage
1 English cucumber – julienned
1 carrot – julienned
Lettuce – coarsely chopped (or a mixed herb salad)
Kimchi, chopped into smaller pieces (optional)

For the sauce:
2 tbsp of Season with Spice’s Spicy Korean Chili Seasoning
2-3 tbsp rice vinegar
2 tbsp soy sauce, or tamari
1 1/2 tbsp honey
1 tbsp neutral tasting oil (I used grape seed oil)
1 tbsp toasted sesame oil
1 tbsp fresh lemon juice
1 tbsp water
1 tbsp kimchi juice (optional)

1. Bring a pot of water to a boil and cook the noodles according to the package instructions. Drain, and rinse well under cold water. Transfer to a large serving bowl.
2. While the noodles are cooking, mix the ingredients for the sauce. Set aside.
3. Add the vegetables into a large mixing bowl with the cooked noodles. Pour in the sauce and toss well until everything is coated evenly. Taste and adjust any seasonings if needed.  Transfer into each serving bowl, and enjoy!