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 Vegetarian, Dairy Free, Milk Free, Peanut Free, Tree Nut Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free

Daily value:



  • Fat 38g 59%
  • Carbs 150g 50%
  • Saturated 7g 33%
  • Fiber 14g 56%
  • Trans 0g
  • Sugars 59g
  • Monounsaturated 14g
  • Polyunsaturated 15g
  • Protein 24g 49%
  • Cholesterol 177mg 59%
  • Sodium 3,452mg 144%
  • Calcium 211mg 21%
  • Magnesium 140mg 35%
  • Potassium 1,381mg 39%
  • Iron 9mg 48%
  • Zinc 4mg 29%
  • Phosphorus 437mg 62%
  • Vitamin A 317µg 35%
  • Vitamin C 25mg 42%
  • Thiamin (B1) 1mg 87%
  • Riboflavin (B2) 1mg 79%
  • Niacin (B3) 11mg 56%
  • Vitamin B6 1mg 41%
  • Folic Acid (B9) 280µg 70%
  • Vitamin B12 1µg 10%
  • Vitamin D 1µg 0%
  • Vitamin E 7mg 37%
  • Vitamin K 89µg 111%
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