Bibimbap Noodles With Vegetable Namul and All-Purpose Korean Sauce

Bibimbap Noodles With Vegetable Namul and All-Purpose Korean Sauce

If you prepare this ahead of time, lunch can be ready in a jiffy. If you have tri-colored namul, all-purpose sauce, and noodles, it's the best! And it takes no time at all!

Ingredients: Easy to make portions

All-Purpose Sauce:
・ Gochujang
6 tablespoons (108 g)
5 tablespoons (45 g)
・Soy sauce
5 tablespoons (90 g)
5 tablespoons (75 g)
・Grated garlic
1 clove
・Sesame oil
2 tablespoons (24 g)
・Ground white sesame seeds
5 tablespoons (50 g)
Carrot Namul:
1 (150 g)
・Sesame oil
1 - 1 1/2 tablespoons
・ Salt ・ Grated Garlic
a small amount each
・Ground white sesame seeds
2/3 tablespoon
Spinach Namul:
1 bunch (170-200 g)
・Soy Sauce Dashi (Mentsuyu - 2x concentrated)
1 1/2 - 2 teaspoons
a small amount
・Sesame oil
1 tablespoon
・Ground white sesame seeds
1 tablespoon
Bean Sprout Namul:
・Bean Sprouts
1 bag (300 g)
・Sesame oil
1 tablespoon
1/2 teaspoon
a small amount
・Ground white sesame seeds
1 tablespoon
Noodles (Cold Korean Noodles, Hiyamugi Noodles, Soumen Noodles)
as much as you want


1. To make the sauce, combine the ingredients in order in a storage container, stirring continuously. This will keep in the refrigerator for a month or more. Depending on the brand of the gochujang, you may need to decrease the amount of sugar.
2. Cut the carrot into half lengthwise. I used a wide julienne slicer to cut them.
3. Heat the frying pan on medium heat, add the sesame oil and the carrot, and cook as if cooking kinpira. When the carrot becomes tender, stir in the salt and garlic, stop the heat, and sprinkle with the sesame seeds.
4. Boil the bean sprouts in plenty of hot water for 50 - 60 seconds. When the water comes to a boil again, drain the bean sprouts in a colander and place in a bowl. Stir in the sesame oil and other flavoring ingredients while the bean sprouts are still hot.
5. Blanch the spinach and cool it in ice water. Wring out the excess moisture and cut into 4 cm pieces. Combine with the other flavoring ingredients.
6. Cook the noodles, chill in ice water, and drain the water completely. Combine the noodles and the sauce (1 serving = 3 - 4 tablespoon) in a bowl. Arrange the various namul on top.
7. Namul servings prepared: Carrot & Spinach Namul = 3 servings; Bean Sprout Namul = 4 servings.
8. This recipe uses the three types of namul made here. "Stone-Roasted Bibimbap" Recipe ID: 1523375
9. I used the all-purpose Korean sauce to make the recipe "Impromptu Cucumber Kimchi" Recipe ID: 1533399
10. You can use the all-purpose Korean sauce in this recipe too. "Dakhanmari Korean-Style Broth Hot Pot" Recipe ID: 1613210
11. "Slightly Spicy Squid and Soft-Boiled Egg" Recipe ID: 1556100
12. "Salmon & Onion Marinated with All-Purpose Korean Sauce" - "Seared Skipjack Bonito & Onion Marinated with All-Purpose Korean Sauce" Recipe ID: 1569909
13. "Simple Mulukhiyah Soup with All-Purpose Korean Sauce" Recipe ID: 1553078
14. "Korean-Style Simmered Daikon Radish with Soboro" Recipe ID: 1718890
15. "South Korean Style Cold Tofu with All-Purpose Korean Sauce" Recipe ID: 1727796
16. "Chilled Microwave-Steamed Eggplant" (Recipe ID: 1826391)
17. "Blended Japanese and Korean Style Bibimbap Noodles" (Recipe ID: 1825874)

Story Behind this Recipe

I attempted to make a salty-sweet and sour sauce...and came up with this seasoning. The ingredient amounts are easy to remember; the sugar, soy sauce, vinegar, and ground sesame seeds amounts are all the same. Since you can store it in the refrigerator, not only can you use it with cold noodles, you can add it to other ingredients as-is or saute it for various Korean type dishes. I topped this dish with lots of vegetables and changed the rice to cold noodles.