|Place of origin||Korea|
|Main ingredients||Sōmen (wheat flour)|
|Cookbook: Bibim guksu Media: Bibim guksu|
|Hangul||비빔국수/ 국수비빔/ 골동면|
|Hanja||none/ none/ 骨董麵|
|Revised Romanization||bibim guksu/ guksu bibim / goldong myeon|
|McCune–Reischauer||pipim kuksu/ kuksu pipim / koltong myŏn|
Bibim guksu, a cold dish made with very thin wheat flour noodles called somyeon with added flavorings, is one of the most popular traditional noodle dishes in Korean cuisine which is especially popular during summer.
There are many kinds of cold noodle dishes in Korea, including one made with cold 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 of red pepper powder, gochujang, and minced garlic, along with a sweet-and-sour flavor created by vinegar and sugar. Most spicy cold noodles are prepared with a slight touch of sesame oil to enhance the richness of its flavor.
Typically the dish contains stir frying 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 include hard-boiled eggs, pickled mu, dried gim strips, sliced cucumbers, and sometimes sliced Korean pear or tomato.
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