Cook Time 12–15 min ·
Serves 2 ·
Difficulty Easy
Keywords #bibimguksu #spicynoodles #somyeon #summerdish #quickmeal
One-line summary: Boil thin wheat noodles (
somyeon) in a
rolling boil, rinse in
ice water to remove starch, then toss immediately with a base sauce ratio
gochujang:vinegar:sugar:soy:sesame oil = 2:2:1:1:1.
Ingredients (2 servings)
- Somyeon (thin wheat noodles) 200 g
- Base sauce: gochujang 2 Tbsp, vinegar 2 Tbsp, sugar 1 Tbsp, soy sauce 1 Tbsp, sesame oil 1 Tbsp, minced garlic 1 tsp, gochugaru 1 Tbsp (to taste), water 2–3 Tbsp
- Toppings: 1 cup julienned cucumber, 1/2 cup chopped kimchi (well-drained), 1–2 boiled eggs, a handful of shredded lettuce/perilla leaves, 1 Tbsp sesame seeds
- (Optional) 1/2 cup julienned apple/pear, seaweed flakes, extra sugar/syrup, a tiny dab of hot mustard
Ratio guide:
2:2:1:1:1 is the base. For brighter tang add +0.5 Tbsp vinegar; for sweeter add +0.5 Tbsp sugar/syrup; for milder heat reduce gochugaru by 0.5 Tbsp.
Instructions
- Make the sauce
In a bowl, combine gochujang, vinegar, sugar, soy sauce, sesame oil, garlic, gochugaru, and water. Stir for at least 30 sec until the sugar dissolves.
- Cook the noodles
Bring plenty of water to a full rolling boil. Add noodles and cook about 3 min (follow package). When it foams up, splash in 1/2 cup cold water once or twice to keep it at a lively boil and improve texture.
- Rinse & drain
Drain, then scrub-rinse under cold water → ice water to remove surface starch. Shake off as much water as possible.
- Toss
In a large bowl, combine noodles and sauce. Toss lightly with chopsticks for 20–30 sec. Top with cucumber, kimchi, greens, and sesame seeds.
Texture & Flavor Notes 🔬
Ice-water scrubbing removes surface starch to
prevent clumping. Acid from vinegar stimulates salivation, while
sugars + gochujang add body so the sauce clings to the noodles.
Variations
- Soy-based (mild): soy 2, vinegar 2, sugar 1, sesame oil 1, garlic 1 tsp, water 2. Omit gochujang/gochugaru; add a tiny dab of mustard if you like.
- Kimchi version: Mix 1 cup well-squeezed, finely chopped kimchi into the sauce. Reduce sugar by 0.5 Tbsp and vinegar by 0.5 Tbsp.
- Vegan: Skip egg, add 1 tsp perilla oil, and top with veggies/tofu crumbles.
- Tuna: 1 can tuna (drained) + 1 Tbsp mayo, folded gently into the noodles.
- Extra spicy: 1–2 minced green chiles + +0.5 Tbsp gochugaru, +0.5 Tbsp vinegar.
Sides & Pairings
- Serve with a chilled cucumber water soup or broth ice cubes on the side to balance heat.
- Great with rice balls, dumplings, or rolled omelet.
FAQ
The noodles look cloudy and sticky.
Vigorously scrub-rinse under cold water and ice water to remove starch. Drain thoroughly before tossing.
Too sour / too sweet?
Adjust vinegar/sugar in 0.5 Tbsp increments. If adding kimchi, reduce sugar.
Noodles get soggy.
Prep sauce & toppings first. Boil noodles last and toss immediately. If leftovers dry out, loosen with 1–2 tsp extra sauce and fluff.
Storage & Prep
- The sauce keeps 5 days chilled in a sterilized jar. Toss with noodles just before serving.
- For best texture, eat the finished noodles the same day.
Nutrition (approx., per serving)
450–520 kcal · Carbs 80–90 g · Protein 10–14 g · Fat 8–12 g (varies with toppings/sugar)