Bibimbap-Style Soba Noodle Salad

By Hetty Lui McKinnon

Published Oct. 8, 2025

Bibimbap-Style Soba Noodle Salad
Christopher Testani for The New York Times. Food Stylist: Spencer Richards.
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
4(49)
Comments
Read comments

In this meal-prep friendly twist on bibimbap, the kaleidoscopic Korean mixed rice dish, simple vegetable sides seasoned with sesame oil or soy sauce (called namul) are served with nutty soba noodles, and lavishly tossed in a spicy-sweet gochujang dressing. Blanching is a great way to lock in the vibrant hues, distinct textures and fresh flavors of vegetables. While it’s a very simple process, it does require some precision to ensure optimal results: Season the blanching water generously, cook the vegetables briefly, and, after cooking, expel as much water as possible. The different vegetables and noodles are prepared separately, so they can be easily packed away individually, ready for assembling a quick weekday lunch or a future dinner. Use whatever vegetables you have on hand. (Carrots, daikon, broccoli, kale and corn would also work well.) For extra heartiness, top with a fried egg.

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Ingredients

Yield:4 servings

    For the Salad

    • Salt and pepper 
    • 8ounces/4 cups soy or mung bean sprouts
    • 5teaspoons toasted sesame oil, divided
    • 2medium zucchini (about 1 pound), thinly sliced into disks 
    • 2teaspoons gochugaru (optional)
    • 6ounces fresh shiitake mushrooms, stemmed and sliced 
    • 1teaspoon soy sauce
    • 10ounces baby spinach
    • 8ounces soba noodles 
    • 2scallions, thinly sliced
    • Toasted white sesame seeds, for serving

    For the Gochujang Dressing

    • ¼ cup gochujang paste
    • 2tablespoons soy sauce
    • 2teaspoons rice vinegar
    • 2teaspoons sesame oil
    • 1teaspoon granulated sugar
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

388 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 5 grams polyunsaturated fat; 62 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 18 grams protein; 1676 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a large pot of salted water to the boil. Add the bean sprouts and blanch for 2 minutes. Using a large spider skimmer or tongs, lift the sprouts out of the water and drain in a colander. (Keep the water boiling.) Drain the bean sprouts well, pressing out as much water as possible and then transfer to a small bowl. Add 1 teaspoon of sesame oil, season with salt and pepper and toss to coat.

  2. Step 2

    To the same boiling water, add the zucchini and blanch until tender, 2 to 3 minutes. Using a large spider skimmer or tongs, lift the zucchini out of the water and place into the colander, pressing out as much water as possible. Transfer to a medium bowl and add 1 teaspoon of sesame oil and the gochugaru (if using); season with salt and toss to coat.

  3. Step 3

    Repeat this same process for the mushrooms, blanching for 2 minutes, then transferring to the colander and pressing out excess water. Place them in a bowl and season with 1 teaspoon of soy sauce and 1 teaspoon of sesame oil; toss to coat.

  4. Step 4

    Add the spinach to the water a few handfuls at a time, adding more as it wilts, pressing it down to submerge it completely. Cook until wilted, which should only take about 30 seconds, and then transfer to the colander, squeezing out the excess water. Transfer to a small bowl, add 1 teaspoon of sesame oil and season with salt and toss to coat.

  5. Step 5

    Finally, add the soba noodles to the water and cook according to package instructions until al dente. Drain the noodles, discarding the water, and rinse the noodles under cold water. Transfer to a medium bowl, add 1 teaspoon of sesame oil and season with salt.

  6. Step 6

    Make the gochujang dressing: Place the gochujang paste, soy sauce, rice vinegar, sesame oil and sugar in a medium bowl. Loosen with 2 tablespoons of water and whisk to combine.

  7. Step 7

    To serve, divide the noodles among four bowls (or lunch boxes/containers) and top each with a bundle of bean sprouts, zucchini, mushrooms and spinach. Drizzle the gochujang sauce over each bowl and top with scallions and sesame seeds.

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Ratings

4 out of 5
49 user ratings
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Comments

Ked Garden

Would a salad spinner work to remove excess water from the blanched vegetables?

gerry

Add marinated firm tofu for more protein.

JGS

Made this almost exactly as written tonight. I just added extra sesame oil for a little more flavor on the zucchini. I probably did not get enough water out of it. My picky husband went for seconds so it’s a winner. I will try this with some baked tofu cubes for more protein next time but all around a hit!

JessicaC

This was A LOT of work for an okay result. Added daikon and roasted sliced sweet potatoes, along with baked Tofu Jorim from another recipe. The changes I would make for texture and flavor would make it a different dish. So, I guess this wasn’t my thing.

Anita

Surprised this doesn’t have more positive reviews. Lots of up-front work but great result. My only change was not to add any salt except to the cooking water, as DH is watching salt intake. All the blanching and drying doesn’t take that long—no need to get anything 100% dry. Used a kitchen towel to help with drying, too. DH said we should definitely make it again, which he’s said for maybe 5 other NYT cooking meals (& I cook NYT meals nearly every night).

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