Spicy Noodles with Vegetables

by MJ

Spicy Cold Noodles (Bibim guksu) is a popular noodle dish with fresh vegetables. It’s spicy, refreshing, sweet and tangy all in one bowl!

The sauce will last a couple of weeks in the fridge so make some extra to have on hand for a quick noodle dish anytime.  

For the vegetables, I added red cabbage, cucumber, carrot, red cabbage and radish for different colors. but you can add kimchi, lettuce or any of your favorite vegetables.

This dish is usually made with buckwheat (soba) noodles or thin wheat noodles (somen) but use any noodles you have available.

Spicy Noodles with Vegetables (Bibim Guksu)

Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 8 oz buckwheat (soba) or any wheat flour noodles
  • 1 cup green or red cabbage, thinly sliced
  • 1-2 Persian cucumbers, thinly sliced
  • 1 carrot, thinly sliced or grated
  • 2 radish, sliced
  • 1 Tablespoon sesame oil
  • 1 teaspoon sesame seeds
  • 1 hard boiled egg, sliced in half (optional)


  • 2 Tablespoons Korean red pepper paste (gochujang)
  • 1 Tablespoon soy sauce
  • 2 Tablespoon rice vinegar or white vinegar
  • 1 Tablespoon brown sugar
  • 1 Tablespoon sesame oil
  • 1 teaspoon sesame seeds


Cook noodles according to package directions. Rinse under cold water and drain. Set aside. 

While the noodles are cooking, slice the cabbage, cucumber, carrot, and radish and set aside. 

For the sauce: combine the ingredients in a bowl and mix together. Set aside. 

Rinse and drain the noodles in cold water again if they are stuck together. Transfer to a serving bowl. Top with vegetables and drizzle with sesame oil.   Add  a spoonful of sauce to start, toss together, taste and add more sauce as needed.

Garnish with sesame seeds and add optional hard boiled egg. 

Did You Make This Recipe?
Would love to see your dish! Tag me on Instagram at @lovekoreanfood_.

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