 A bowl ofbibim-guksu | |
| Type | Guksu |
|---|---|
| Place of origin | Korea |
| Associatedcuisine | Korean |
| Serving temperature | Cold |
| Main ingredients | Somyeon |
| Korean name | |
| Hangul | 비빔국수 |
| RR | bibimguksu |
| MR | pibimguksu |
| IPA | pi.bim.ɡuk̚.s͈u |
Bibim-guksu[1] (비빔국수) orspicy noodles,[1] is a coldKorean noodle dish made with very thinwheat flournoodles calledsomyeon (소면/素麵) with added flavorings. It is one of the most popular traditional noodle dishes inKorean cuisine and especially popular duringsummer.
Bibim-guksu is also calledguksu bibim orgoldong myeon, which literally mean "stirred noodles" or "mixed noodles".[2]
There are many kinds of cold noodle dishes in South Korea, including one made withcold beef broth; however, spicy cold noodles have historically been appreciated by spice-loving people in Korea and recognized internationally. What makes this dish so distinct from other cold noodle dishes from different cultures is the strong spicy flavor produced from the combination ofred pepper powder,gochujang, and mincedgarlic, along with asweet-and-sour flavor created byvinegar andsugar. Most spicy cold noodles are prepared with a slight touch ofsesame oil to enhance the richness of its flavor.
Typically, bibim-guksu containsstir-fried diced beef,julienned pickled cucumbers, and mushrooms in sesame oil, which are mixed together with the cooked noodles,soy sauce, sesame oil,sesame seeds and sugar. Garnishes placed on top and around the spicy noodles includehard-boiled eggs, pickledmu, driedgim strips, slicedcucumbers, and sometimes slicedKorean pear ortomato.[2][3]
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