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!
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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.
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
- 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. Note: There's no need to peel the cucumber.
- 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!
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:
FAQ
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.
Feel free to pair the noodles with another type of protein you enjoy like cooked chicken, beef, pork, shrimp or tofu.
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
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📖 Recipe
Easy 10-min. Ganjang Bibim Guksu
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!
Kayla
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 🙂
Christie Lai
Thank you so much for making my recipe and so glad your family liked it!
Heidi | The Frugal Girls
This dish is the perfect remedy for a busy week. It's quick, easy and packed with so much irresistible flavor!
Katherine | Love In My Oven
This looks like such a tasty noodle dish!! I want to dig right in! Perfect to keep in the fridge for an easy lunch!
Caleb - Never Ending Journeys
These noodles look so delicious, especially with that tasty sauce! Such a perfect meal idea!