Chilled Sesame-Soy Korean Noodles with Gochujang

4 Servings

30 minutes

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Bibim guksu, which translates from the Korean as “mixed noodles,” is a refreshing cold noodle dish that’s a perfect meal on a hot summer day. The most common version of bibim guksu is red and fiery with kimchi and gochujang (Korean fermented chili paste), but this recipe takes a milder, more soy- and sesame-centric approach to the flavoring. (We do still use a little gochujang to add body and lots of umami to the dressing, but not enough for intense heat.) Somen is the Japanese name for the type of dried wheat noodle to use here; in Korean they are called somyeon. If somen is not available, soba, or Japanese buckwheat noodles, is a good alternative. If you wish to make it more substantial, top each serving with slivers of hard-cooked egg.




Don’t forget to thoroughly rinse the noodles after cooking. A good rinse under running cold water removes excess starch, stops the cooking and quickly cools the noodles. Then make sure to drain the noodles well—shake and toss them in the colander to remove excess moisture—so the finished dish isn’t watered down.

30 minutes


  • 3

    tablespoons soy sauce

  • 2

    tablespoons toasted sesame oil, plus more to serve


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stephanie e.
July 19, 2023
Very crave-able summer salad!
Easy to make and love! Served with an Asian grilled chicken dish and worked perfectly. Leftovers were just as good. Great for guests since you can make it ahead. I will definitely make again!
Stephanie L.
May 9, 2023
Flavorful and quick noodle dish
I had some sliced napa in the fridge to use up and found this recipe to do so. Had everything else on hand and came together so fast. Boiling a pot of water takes most of the time. You'll find you can do all prep and still be waiting. Another streamlined, quick, easy Milkstreet offering. Flavorful and will be made again.
Willow R.
June 27, 2023
Really delicious, really easy, definitely will make again!