Korean Ssukgat Perilla Bibim Somyeon
This Korean cold noodle dish combines thin somyeon with a soy-perilla seed dressing that has a distinctly nutty, toasty flavor. Crown daisy (ssukgat) adds an herbal, slightly bitter note that pairs well with the richness of ground perilla. Julienned cucumber provides crunch against the smooth noodle texture. The entire dish comes together in about 25 minutes, including boiling and rinsing the noodles in cold water. It contains no significant heat, making it an approachable option among Korean noodle dishes.
Adjust Servings
Instructions
- 1
Cut crown daisy into 4 cm pieces, julienne cucumber, and chill in cold water for crunch.
- 2
Mix soy sauce, vinegar, plum syrup, minced garlic, sesame oil, and perilla powder into a dressing.
- 3
Boil somyeon for 3 minutes, then rinse repeatedly in cold water to remove starch.
- 4
Drain noodles thoroughly, place in a large bowl, and toss with about 80% of the dressing first.
- 5
Add crown daisy and cucumber, toss lightly, and adjust seasoning with the remaining dressing.
- 6
Plate and finish with an extra sprinkle of perilla powder for aroma.
As an Amazon Associate, we may earn from qualifying purchases.
Tips
Nutrition (per serving)
More Recipes
Korean Spicy Mixed Wheat Noodles
Bibim guksu is a chilled Korean noodle dish in which boiled and cold-rinsed somyeon wheat noodles are tossed in a sauce of gochujang, chili flakes, plum syrup, vinegar, soy sauce, and sesame oil. The heat from the gochujang, the sweetness of plum syrup, and the brightness of vinegar layer together into a multi-dimensional flavor in every bite. Rinsing the noodles thoroughly in cold water removes excess starch, giving them a bouncy chew and allowing the sauce to cling evenly. Torn lettuce and julienned cucumber folded in at the end contribute crunch and moisture that loosen the thick sauce just enough. A tablespoon of noodle cooking water can thin the sauce if it feels too heavy.
Korean Yeolmu Bibim Guksu
Yeolmu bibim guksu is a Korean mixed noodle dish built around young radish kimchi (yeolmu kimchi). The kimchi provides a crunchy texture and a fermented tanginess that anchors the bowl. Thin somyeon noodles are rinsed in cold water, then tossed with gochugaru or gochujang dressing, sesame oil, and sesame seeds. The heat level stays moderate, letting the kimchi's sourness come through. Total preparation is about 23 minutes, and the recipe requires no cooking beyond boiling the noodles.
Korean Seasoned Veggie Mixed Noodles
Namul bibim somyeon is a Korean mixed noodle dish where thin wheat noodles are tossed with blanched spinach, soybean sprouts, and julienned carrot in a soy-based dressing of soy sauce, vinegar, plum syrup, garlic, and sesame oil. Each vegetable is blanched separately and squeezed thoroughly to prevent excess moisture from diluting the sauce. Dry-sauteing the carrot for one minute without oil draws out its natural sweetness. The dressing coats the noodles first before the vegetables are folded in, ensuring even seasoning throughout. The balance of salty soy, tangy vinegar, and sweet plum syrup makes a versatile sauce that highlights rather than masks the clean vegetable flavors. Toasted sesame seeds on top bring a final nutty accent.
Korean Spicy Pork Mixed Noodles
Jeyuk bibim-guksu tops cold mixed noodles with stir-fried spicy pork, combining two popular Korean dishes into one bowl. Pork shoulder is marinated in gochujang and gochugaru, then seared quickly so the edges caramelize while the inside stays moist. Shredded cabbage and onion provide a crisp contrast, and soy sauce with sugar balances the heat with savory sweetness. The temperature contrast between chilled somyeon and hot, sizzling pork creates a distinctive eating experience, finished with a drizzle of sesame oil for a nutty send-off.
Korean Gochujang Bibim Udon Cup (Spicy Mixed Udon Cup)
Gochujang bibim udon cup is a cold-tossed udon dish served in a cup, dressed with a sauce of gochujang, soy sauce, oligosaccharide syrup, vinegar, and sesame oil. The fermented heat of gochujang meets the vinegar's acidity to create a tangy-spicy profile without harshness, while the syrup adds body that helps the sauce coat the thick udon strands evenly. Raw julienned cabbage and carrot are mixed in for textural crunch against the soft noodles. Cooling the noodles completely before tossing prevents the sauce from clumping, ensuring every strand is evenly seasoned.
Kongguksu-Style Cold Linguine
Kongguksu-style cold linguine reinterprets Korea's chilled soy noodle soup using Italian linguine instead of wheat noodles. Unsweetened soy milk is blended with toasted sesame seeds and peanut butter into a thick, nutty broth that is served cold. The linguine is cooked al dente, then shocked in ice water to firm up its texture and chill it completely before the broth is poured over. Julienned cucumber and halved cherry tomatoes add fresh crunch and color on top. Salt and sugar are adjusted to balance the broth's natural bean flavor. The entire preparation takes about 10 minutes, with stovetop time limited to boiling the pasta.