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    Home » Recipes » Mains

    Ganjang Bibim Guksu

    Modified: Apr 29, 2024 · Published: Dec 27, 2023 by Christie Lai · This post may contain affiliate links · 5 Comments

    Jump to Recipe

    Ganjang Bibim Guksu. A refreshing cold noodle dish seasoned with a savory, sweet, tangy sauce with a soft boiled egg and fresh crunchy cucumbers. This quick and easy soy sauce mixed noodle dish is ready in 10 minutes with minimal ingredients!

    Ganjang Bibim Guksu
    Jump to:
    • ​What is Ganjang Bibim Guksu?
    • Ingredients & Substitutes
    • Expert Tips
    • Instructions
    • Storage
    • Pairing Suggestions
    • FAQ
    • Other recipes you may like
    • 📖 Recipe
    • 💬 Reviews

    ​What is Ganjang Bibim Guksu?

    Ganjang Bibim Guksu is made of cold chewy noodles seasoned in a savory, tangy sauce made of soy sauce, rice vinegar, sesame oil, sugar, garlic with a soft-boiled egg and cucumbers on top.

    In Korean translation, "Ganjang" means "soy sauce" and "Bibim Guksu" means "mixed noodles". It's a popular Korean food that originates from South Korea and enjoyed as a main during the hot summer months at many Korean restaurants.

    Ganjang Bibim Guksu

    These Korean noodles are a quick and simple dish with a swift cooking process making it great when we don't want to turn on the stove or have little energy.

    Ganjang Bibim Guksu is also very similar to Kimchi Bibim Guksu, which is a spicier version that contains kimchi. Both of which are equally delicious thanks to those chewy noodles!

    Ingredients & Substitutes

    Please scroll down to below recipe card for exact measurements. 

    • Somyeon noodles: these are Korean thin wheat noodles. You can find these dry noodles at the Korean grocer. They're made of wheat flour, salt and water. Do not confuse them with the thicker kind. If you can't find these, substitute with soba noodles.
    • Egg: these are best served with a soft yolk egg but hard-boiled works fine too!
    • Fresh Cucumbers: or substitute with any fresh vegetables you enjoy like carrots, bell peppers, or leafy greens.

    Noodle Sauce

    • Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce. Avoid using dark soy sauce if possible.
    • Sesame seeds: for that nutty flavor!
    • Sesame oil: to help emulsify the sauce.
    • White granulated sugar: or substitute with honey or cane sugar.
    • Fresh Garlic
    • Rice vinegar: to add some acid to the sauce balancing out all the flavors! 

    Note: Most Korean or Asian grocers will carry these ingredients. You may find some at your select grocery store or online, like on Amazon.   

    Expert Tips

    • Do not boil the noodles in a small pot. Because they contain a lot of starch, the noodle water will over bubble and create a mess on your stovetop! I recommend boiling these noodles in a medium or large pot.
    • Do not overcook the noodles. If you want that delicious chewy texture, only boil them for 3 minutes and strain immediately and rinse under cold running water.
    • Rub the noodles while rinsing under cold water to remove excess starch. This creates chewier noodles.
    • Ensure all the water is strained from the noodles. The excess water in the noodles can dilute the sauce. 
    • Add 1 teaspoon of salt and 2 teaspoon vinegar to a small pot of water to boil your eggs. This helps make the peeling process so much easier!
    • Immediately after boiling your eggs, place them in an ice water bath. This makes it easier to crack and peel them. 
    • When you are ready to crack and peel the egg, use to a spoon to crack from the base of the egg (the less pointy end) and peel from the base. 

    Instructions

    1. In a medium or large pot filled with water, bring it to a boil. Add noodles and loosen them. Boil for 2-3 minutes until Al dente. Do not over boil them or they will become soggy. Strain cooked noodles immediately and run under cold water to rinse out the excess starch while rubbing them with clean hands. Strain out any excess water. Set aside. 
    2. Meanwhile, in a smaller pot filled with enough water, boil your eggs on medium-high heat. Boil without a lid for 6 minutes for soft-boiled eggs. For medium soft eggs, boil for 7-8 minutes. For hard boiled eggs, boil for 9-10 minutes. After they have boiled, transfer to an ice bath to cool completely. Crack and peel them. Slice them into half with a sharp paring knife. Set aside. 
    3. Julienne the cucumbers and set aside. Note: There's no need to peel the cucumber. 
    4. In a large mixing bowl, combine soy sauce, sesame seeds, sesame oil, sugar, minced garlic and rice vinegar.  Mix in the cold noodles with tongs or clean hands.
    5. Finally, transfer seasoned noodles into each serving bowl. Place cucumber slices over top along with sliced eggs. Enjoy! 

    Storage

    • This dish is best consumed immediately or same day or the noodles will become less chewy.
    • Leftovers can be stored in an airtight container and they can last up to 2-3 days in the fridge. There's no need to reheat them.
    • Freezer-friendly? I don't recommend freezing cooked ganjang bibim guksu as the noodles and vegetables will become soggy even after reheating. The egg will also turn rubbery in texture.

    Pairing Suggestions

    Ganjang bibim guksu serves well with Korean side dishes like:

    • Kimchi
    • Korean cucumber salad
    • beansprout salad
    • zucchini fritters
    • Korean spinach
    • gyeran Mari

    FAQ

    Can I make this ganjang bibim guksu in advance? 

    I don't recommend preparing the entire dish in advance as the noodles will go soggy but you can prepare the sauce, cucumbers and eggs in advance and make the noodles closer to the time of serving.

    Can I substitute the eggs?

    Feel free to pair the noodles with another type of protein you enjoy like cooked chicken, beef, pork, shrimp or tofu.

    Why aren't my noodles chewy?

    A few factors can cause soggy noodles and they include:
    - over boiling the noodles past the instructed timeframe, about 2-3 minutes is enough
    - the noodles weren't rinsed under cold running water to remove excess starch
    - the noodles weren't enjoyed immediately

    Other recipes you may like

    • Janchi Guksu (Warm Korean Noodles)
    • Jajangmyeon
    • ​Japchae
    • ​Kimchi Cheese Ramen

    📖 Recipe

    Easy 10-min. Ganjang Bibim Guksu

    Christie Lai
    Ganjang Bibim Guksu (Soy Sauce Bibim Guksu). Delicious cold chewy noodles seasoned with a savory, sweet, tangy sauce with a hint of sesame. This cold noodle dish pairs well with a soft boiled egg and fresh crunchy cucumber. A quick 10-minute and easy summer dish that really hits the spot!
    5 from 4 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 2 minutes mins
    Cook Time 8 minutes mins
    Total Time 10 minutes mins
    Course Main Course
    Cuisine Korean
    Servings 2
    Calories per serving 614 kcal

    Ingredients
     
     

    • 7.05 oz somyeon noodles (Korean thin wheat noodles)
    • 2 large eggs
    • ½ cup cucumber unpeeled & washed

    Bibim Guksu sauce:

    • 3 tablespoon regular soy sauce not dark soy sauce if possible
    • 1 tablespoon sesame seeds
    • 2 tablespoon sesame oil
    • 1 tablespoon white granulated sugar or substitute with cane sugar
    • 3 cloves garlic minced
    • 1 ½ tablespoon rice vinegar or substitute with apple cider vinegar or white vinegar

    Instructions
     

    • In a medium or large pot filled with water, bring it to a boil. Add noodles and loosen them. Boil for 2-3 minutes until Al dente. Do not over boil them or they will become soggy. Strain cooked noodles immediately and run under cold water to rinse out the excess starch while rubbing them with clean hands. Strain out any excess water. Set aside.
    • Meanwhile, in a smaller pot filled with enough water, boil your eggs on medium-high heat. Boil without a lid for 6 minutes for soft-boiled eggs. For medium soft eggs, boil for 7-8 minutes. For hard boiled eggs, boil for 9-10 minutes. After they have boiled, transfer to an ice bath to cool completely. Crack and peel them. Slice them into half with a sharp paring knife. Set aside.
    • Julienne the cucumbers and set aside.
    • In a large mixing bowl, combine soy sauce, sesame seeds, sesame oil, sugar, minced garlic and rice vinegar.  Mix in the cold noodles with tongs or clean hands.
    • Finally, transfer seasoned noodles into each serving bowl. Place cucumber slices over top along with sliced eggs. Enjoy!

    Notes

    Storage

    This dish is best consumed immediately or same day. However, if you have leftover noodles, store them in an airtight container and they can last up to 2-3 days in the fridge.
    Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

    Suggested Equipment & Products

    • Medium Size Pot 2.4 Qt
    • Measuring Set
    • Mixing bowl
    • Sharp paring knife
    • Sieve
    • Whisk
    Nutrition
    Calories: 614kcal | Carbohydrates: 87g | Protein: 24g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 1582mg | Potassium: 470mg | Fiber: 1g | Sugar: 8g | Vitamin A: 292IU | Vitamin C: 4mg | Calcium: 128mg | Iron: 6mg

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Kayla

      January 05, 2025 at 6:19 am

      5 stars
      This was a hit with my family and very refreshing for a summer evening meal. Will be a regular feature in our house I think 🙂

      Reply
      • Christie Lai

        February 03, 2025 at 4:09 pm

        Thank you so much for making my recipe and so glad your family liked it!

        Reply
    2. Heidi | The Frugal Girls

      April 12, 2021 at 6:24 pm

      This dish is the perfect remedy for a busy week. It's quick, easy and packed with so much irresistible flavor!

      Reply
    3. Katherine | Love In My Oven

      April 06, 2021 at 10:47 pm

      5 stars
      This looks like such a tasty noodle dish!! I want to dig right in! Perfect to keep in the fridge for an easy lunch!

      Reply
    4. Caleb - Never Ending Journeys

      April 06, 2021 at 9:16 pm

      5 stars
      These noodles look so delicious, especially with that tasty sauce! Such a perfect meal idea!

      Reply

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    Christie

    Christie is an Recipe Blogger with an expertise on Asian recipes! She makes Asian cooking approachable with step-by-step pictures, ingredient & recipe tips and a helpful cooking video. Her quick and easy recipes have been featured on BuzzFeed Tasty, Food52, The Kitchn, The FeedFeed, Sur La Table, Yummly and more! With a following of over 1M+, her recipes are made repeatedly by her loyal readers.

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