The original form of bibimguksu(spicy noodles) can be found in goldongmyeon, which was eaten by the kings. In <Dongguk Sesigi>, buckwheat noodles mixed with japchae(stir-fried glass noodles and vegetables), pears, chestnuts, beef, pork, sesame oil, and soy sauce were said to be goldongmyeon, so the beginning of bibimguksu must have been the dish mixed with soy sauce. The bibimguksu mixed red is said to have appeared after the Korean War. This article will introduce the recipes of various bibimguksu, which restore lost appetite instantly. 

Source. Rural Development Administration

Gochujang Bibimguksu, a Dish Symbolizing Korean Bibim Culture

Bibimguksu, along with bibimbap, is considered a dish that symbolizes our bibim(mixing) culture. Depending on the season and preference, various ingredients are used, and eaten by mixing together. Gochujang bibimguksu has become a dish that was available for everyone after the Korean War. 

Ingredients
450 g somyeon(thin noodles), 1 cucumber, 200 g cabbage kimchi, 2 boiled eggs 
(Sauce: 3 tbsp red chili paste, 2 tbsp red chili powder, 4 tbsp soy sauce, 2 tbsp sesame oil, 3 tbsp vinegar, 3 tbsp sugar, 1 tsp chopped garlic, 1tbsp sesame salt)

How to make it
① Make the sauce by mixing red chili paste, red chili powder, soy sauce, sesame oil, vinegar, sugar, chopped garlic, and sesame salt. 
② Thinly slice the cucumber and finely chop the cabbage kimchi.
③ Boil the noodles. Rinse the cooked noodles in cold water several times to remove the remaining starch.
④ In a large bowl, add cooked noodles and the sauce, and mix well.
⑤ Put the noodles in a bowl and serve with chopped kimchi, sliced cucumber, and boiled eggs.

Jjolmyeon, the Best Chewy Noodles 

Jjolmyeon(spicy chewy noodles) became widely known in the early 1970s, when a snack stand started selling thick noodles, which were produced mista enly by a near by naengmyeon factory in Incheon, mixed in a gochujang sauce. It is a dish that offers the crunchiness of various vegetables and the chewiness of the noodles together.  

Ingredients
300 g jjolmyeon, 1 boiled egg, 1/2 cucumber, 1/2 onion, a little cabbage, a handful of bean sprouts
(Sauce: 4 tbsp red chili paste, 1 tbsp soy sauce, 1 tbsp sugar, 3 tbsp vinegar, 2 tbsp corn syrup, 1/2 tbsp chopped garlic, 1 tbsp sesame oil, 1 tbsp sesame salt, a little pepper)

How to make it
① Slice the cucumber, onion, and cabbage thinly. Blanch the bean sprouts slightly, wash them in cold water, and drain.
② Add all the sauce ingredients and mix.
③ Prepare the noodles by separating them one by one, put them in boiling water and boil them for about 3 minutes while stirring well.
④ Wash the boiled noodles in cold water several times to remove the remaining starch.
⑤ Add the sauce to the noodles and mix well. 
⑥ Place the boiled egg and vegetables on top of jjolmyeon, and serve.

Bibim Naengmyeon with Rich and Spicy Sauce

Hamheung naengmyeon(Hamheung cold buckwheat noodles) is especially famous for bibim naengmyeon, which is served by mixing it with rich and spicy sauce. Hamheung naengmyeon is also called hoe naengmyeon(cold buckwheat noodles with raw fish) because it is eaten with plenty of sliced raw fish. 

Ingredients
200 g naengmyeon(cold buckwheat noodles), 150 g skate, 50 g radish, 1/2  cucumber, 1 egg, 1 tbsp salt, 1 tbsp sugar, 1 tbsp vinegar, 1/3cup makgeolli(unrefined rice wine)
(Sauce: 3 tbsp red pepper powder, 1 tsp red chili paste, 1 tbsp sugar, 1 tbsp onion juice, 1 tbsp pear juice, 3 tbsp broth, 1 tbsp chopped ginger, 2 tbsp chopped garlic, 1 tbsp sesame oil, 1 tbsp sesame salt, 1 tbsp vinegar)   

How to make it
① Slice the skate against its layer, marinate it in vinegar and makgeolli, drain, and marinate it with the sauce. 
② Pickle radish and cucumber with vinegar, sugar, and salt in a bowl, drain the water, and season with the sauce.
③ Put naengmyeon in boiling water and boil. Wash the cooked noodles in cold water several times.
④ Add the sauce, skate, radish, and cucumber to the naengmyeon, and mix.
⑤ Drizzle the sesame oil lightly before serving.

Ganjang Bibimguksu Enjoyed Even by Children

According to <Dongguk Sesigi> published in 1849, a “goldongmyeon,” which was made by mixing japchae, pear, chestnut, beef, pork, sesame oil, soy sauce, etc., with buckwheat noodles, was eaten. It is a soy sauce-based bibimguksu, and is said to be the original form of bibimguksu that we eat nowadays.  

Ingredients(2 servings)
200 g somyeon(thin noodles), 1/2  cucumber, 1 boiled egg, a little bit of sesame seeds
(Sauce: 2 tbsp soy sauce, 1 tbsp corn syrup, 1 tsp sugar, 1/2  tsp chopped garlic, 2 tbsp sesame oil, a little bit of pepper)

How to make it
① Make the sauce by mixing soy sauce, corn syrup, sugar, chopped garlic, sesame oil, and pepper powder together. 
② Slice the cucumber thinly.
③ Boil the noodles, and rinse it in cold water several times to remove the remaining starch.
④ Put the noodles and sauce in a large bowl, and mix well. 
⑤ Put the sliced cucumbers and boiled egg on top, and sprinkle some sesame seeds to serve.