Gluten Free Bibim Guksu
This Korean cold noodle dish is bold, bright, and deeply satisfying — the kind of meal that hits every note at once: spicy, tangy, nutty, and refreshing. The sauce brings together gochujang, tamari, rice vinegar, and sesame oil into something seriously craveable, and it coats every strand of noodle in the best possible way. Traditional versions of this dish can be tricky to navigate because many soba noodles contain wheat, but swapping in certified gluten free soba or rice noodles keeps the spirit of the dish completely intact without any compromise on texture or flavor. Tamari steps in for soy sauce and does the job beautifully, so there's no need to hunt down specialty products or worry about hidden gluten in the pantry staples. The egg crepe ribbons are a lovely touch — thin, silky, and easy to make in a single skillet — and the julienned cucumber adds a cool crunch that balances the heat from the gochujang and gochugaru. Everything comes together in just a handful of steps, and the recipe serves four, making it a great option for a weeknight dinner or a casual lunch spread. Serve it immediately once assembled and let everyone dig in while the noodles are perfectly chilled.
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Learn more →Ingredients
4 servings
For the noodles
- 12 oz gluten free soba noodles or gluten free rice noodles (medium width)
- 1 tsp sesame oil
For the sauce
- 3 tbsp gochujang
- 2 tbsp tamari
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey or maple syrup
- 1 tsp gochugaru (korean red pepper flakes)
- 2 tsp toasted sesame seeds
For the egg crepe
- 2 large eggs
- 1 pinch salt
- 1 tsp neutral oil (such as avocado oil or canola oil)
For serving
- 1 medium english cucumber, julienned or cut into thin matchsticks
- 2 green onions (green tops only), thinly sliced
- 1 tsp toasted sesame seeds (optional)
Instructions
- 1
Bring a large pot of water to a boil. Cook the gluten free noodles according to the package directions until tender but still slightly firm. Drain in a colander and rinse immediately under cold running water until the noodles are completely cold, tossing to chill evenly. Drain well, transfer to a large mixing bowl, and toss with 1 tsp sesame oil to prevent sticking.
- 2
In a small bowl, whisk together the gochujang, tamari, rice vinegar, 1 tbsp sesame oil, honey, gochugaru, and 2 tsp toasted sesame seeds until smooth and uniform.
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