Korean Bibim Gook Soo

Korean bibim gook soo
Christine Ma



  • 7 3/4 Ounces  Fuji apples, unpeeled, core removed, and chopped
  • 1/2 Cup  canned pineapple chunks in pineapple juice
  • 1/4 Cup  chopped Fresno peppers
  • 1/4 Cup  chopped red bell pepper
  • 1/4 Cup  brown sugar
  • 2 Tablespoons  sake
  • 1/2 Cup  Korean coarse red pepper powder, also known as gochugaru
  • 1/2 Cup  rice syrup
  • 1/3 Cup  rice vinegar
  • 1/4  Cup  Korean red pepper paste, also known as gochujang
  • 1/4  Cup  soy sauce
  • 3/4 Tablespoons  salt
  • 1/2 Cup  sesame oil
  • 1/5  Cup  lemon-lime soda, such as Sprite
  • 14 Ounces  somen noodles
  • cucumber, julienned
  • hard-boiled eggs, cut in half
  • 1/2  Asian pear, peeled and sliced
  • 1 Cup  kimchi, roughly chopped
  •  Dash of  sesame seeds for garnish

Now that the weather is getting warmer, it's the perfect time to enjoy Korean bibim gook soo. This cold noodle dish is served in a spicy sauce and topped with a hard-boiled egg, fresh cucumber slices, sliced Japanese pear, kimchi, and a sprinkle of sesame seeds. It can be made vegetarian or for meat lovers, with sliced beef. This recipe is a modern take on the tradional Korean dish, with a fruity sauce that adds a little sweet to the spice. 



Prepare the sauce for the noodles by blending together the apples, pineapple chunks with the juices, fresno, and red bell pepper. Purée until smooth. Transfer to a large bowl and add the brown sugar and sesame oil, whisking until combined. Let sit for at least 30 minutes and up to 3 days.

Bring a medium pot of water to a boil. Add the somen noodles and cook according to the package directions. Rinse in cold water and drain.

Right before serving, add the Sprite to the sauce and mix. Pour 1/2 of the sauce over the noodles and mix well until the noodles are fully coated. Add more sauce if needed, reserving any remaining for next time. Portion the noodles into 4 bowls. Top with ½ a boiled egg each, julienned cucumber, pear slices, ¼ cup kimchi, and a sprinkle of sesame seeds. Serve immediately. 


The sauce in this recipe tastes better the longer it sits, allowing the flavors to develop. If you cannot find rice syrup, corn syrup can be used as a substitute.


Calories per serving:

1,021 calories

Dietary restrictions:

High Fiber Dairy Free, Milk Free, Peanut Free, Tree Nut Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 152g 234%
  • Carbs 599g 200%
  • Saturated 26g 130%
  • Fiber 56g 222%
  • Trans 0g
  • Sugars 236g
  • Monounsaturated 55g
  • Polyunsaturated 60g
  • Protein 97g 194%
  • Cholesterol 706mg 235%
  • Sodium 13,809mg 575%
  • Calcium 845mg 84%
  • Magnesium 560mg 140%
  • Potassium 5,522mg 158%
  • Iron 34mg 190%
  • Zinc 17mg 117%
  • Phosphorus 1,748mg 250%
  • Vitamin A 1,269µg 141%
  • Vitamin C 101mg 168%
  • Thiamin (B1) 5mg 346%
  • Riboflavin (B2) 5mg 317%
  • Niacin (B3) 45mg 224%
  • Vitamin B6 3mg 163%
  • Folic Acid (B9) 1,121µg 280%
  • Vitamin B12 2µg 39%
  • Vitamin D 3µg 1%
  • Vitamin E 30mg 150%
  • Vitamin K 354µg 443%
Have a question about nutritional data? Let us know.
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