Korean · Dinner
Cold Korean Mixed Noodles
Vegetable Bibim Guksu
Korean cold mixed noodles tossed in a sweet-tangy gochujang sauce with cucumber, carrot, and perilla leaf, finished with a halved boiled egg, sesame seeds, and crisped seaweed.
$
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
520Calories
18gProtein
16gFat
72gCarbs
8gSugar
4gFiber
1020mgSodium
186mgChol
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Instructions
1
Prep
Julienne 200g cucumber and 120g carrot. Thinly slice 8 perilla leaves. Finely grate 6 garlic cloves. Whisk together 40g gochujang, 20g gochugaru, 40ml rice vinegar, 30g brown sugar, 20ml soy sauce, 30ml sesame oil, grated garlic, and 0.5 tsp salt until smooth in a large wide bowl. Cut 2 sheets seaweed into thin strips.
2
Boil
Bring water to a boil in a large pot. Add 4 large eggs, boil 8 minutes until jammy yolks form. Transfer to ice water, peel, and halve. Set aside.
3
Boil
In fresh boiling water, cook 200g somyeon noodles 3 minutes until just tender. Drain and rinse under cold running water until completely chilled. Drain thoroughly.
4
Build
Add chilled noodles directly to the sauce bowl. Add cucumber, carrot, and perilla leaves. Toss with chopsticks until every strand is evenly coated with sauce.
5
Plate
Divide noodles between two wide cold bowls. Top each with 2 halved eggs placed cut-side up. Scatter sesame seeds and seaweed strips over the top. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 large eggs
- 200g (7.1 oz) dried somyeon thin wheat noodles
- 200g (7.1 oz) cucumber
- 120g (4.2 oz) carrot
- 8 perilla leaves
- 40g (1.4 oz) gochujang
- 20g (0.7 oz) gochugaru
- 40ml (2.7 tbsp) rice vinegar
- 30g (1.1 oz) light brown sugar
- 20ml (1.4 tbsp) soy sauce
- 30ml (2 tbsp) toasted sesame oil
- 6 garlic cloves
- 2 sheets roasted seaweed (gim)
- 10g (2 tsp) toasted sesame seeds
- 0.5 tsp fine sea salt