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[Bibim-guksu] 10-Minute Vegan Spicy Cold Noodles 🌶️ The Best Korean Summer Recipe

A refreshing 10-minute vegan Bibim-guksu recipe! Learn how to make spicy, tangy, cold Korean noodles with simple plant-based ingredients, plus flavor
헬시라이프
헬시라이프0 mins read
Bibim-guksu is one of the quickest and most refreshing Korean vegan dishes. Spicy, tangy, sweet, and icy-cold—this 10-minute recipe requires no cooking besides boiling noodles. Perfect for hot summer days or when you want a light but flavorful meal!

When summer heat hits in Korea, Bibim-guksu becomes my go-to meal. It’s spicy, cold, incredibly refreshing, and takes almost no time to prepare. Since the sauce is naturally easy to veganize, I’ve been making this version for years—and it never fails. Let me show you my quick 10-minute method for restaurant-quality vegan Bibim-guksu!

What Makes Bibim-guksu a Perfect Vegan Dish?

Ingredients for vegan bibim-guksu including noodles and vegetables

▲ Simple plant-based ingredients create a refreshing vegan meal.

Bibim-guksu is naturally easy to make vegan because the core flavors come from:

  • Gochujang (Korean chili paste)
  • Gochugaru (chili flakes)
  • Soy sauce for savoriness
  • Vinegar & sugar for a sharp, refreshing balance
  • Thin wheat noodles (somyeon)

Traditional versions sometimes include boiled egg or fish sauce, but the dish tastes just as bold and delicious without them. I’ve served this vegan version to non-vegans many times—they never notice the difference!

🥬 Make It Complete: Vegan Kimchi (No Fish Sauce)

10-Minute Vegan Bibim-guksu Recipe

Mixing cold noodles with spicy vegan bibim-guksu sauce

▲ Mix everything cold for the best refreshing flavor.

Here’s my extremely simple vegan version—just boil, rinse, and mix!

Ingredients (1 serving)

  • 100g somyeon (thin wheat noodles)
  • 1 tbsp gochujang
  • 1 tbsp soy sauce
  • 1 tbsp vinegar
  • 1 tsp sugar or maple syrup
  • 1 tsp gochugaru
  • 1 tsp sesame oil
  • 1 tsp minced garlic
  • Cucumber slices, lettuce, or kimchi for topping

Step 1. Cook noodles for 3–4 minutes, rinse in ice water, and drain well.

Step 2. Mix all sauce ingredients in a bowl.

Step 3. Combine noodles with sauce.

Step 4. Top with cucumber, lettuce, or vegan kimchi.

Step 5. Serve immediately while cold.

🍙 Perfect Pairing: 5 Vegan Kimbap Filling Ideas
Tip! Rinse noodles thoroughly in ice water—this keeps them bouncy and prevents sogginess.

Extra Flavor Tips, Toppings & Storage

A bowl of spicy vegan bibim-guksu served with fresh vegetables

▲ Add fresh veggies to boost crunch and freshness.

Here are some variations I often make depending on my mood:

  • Add sesame seeds for nuttiness.
  • Add crushed ice for an ultra-refreshing summer bowl.
  • Mix in vegan kimchi for extra tang and heat.
  • Use whole-wheat noodles for a healthier twist.
  • Store leftover sauce for up to 1 week in the fridge.
🧊 Want Something Milder? Try Vegan White Kimchi

FAQ

Q1. Are somyeon noodles vegan?

Yes—Korean wheat noodles are typically vegan with no egg added.

Q2. Can I make Bibim-guksu gluten-free?

Yes, use rice noodles and tamari instead of soy sauce.

Q3. Can I prepare the sauce ahead of time?

Absolutely—store it for up to 1 week in the refrigerator.

Q4. Why is my sauce too thick?

Add 1–2 tsp cold water and mix until smooth.

Q5. Can I make it less spicy?

Reduce gochugaru or add more vinegar and sugar for balance.

💬 If this recipe was helpful, tap the ❤️ and feel free to leave your questions in the comments!

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