Korean Soy Sauce Noodles (Ganjang Bibim Guksu 간장 비빔 국수)

Korean Soy Sauce Noodles
Soy Sauce Noodles (Korean style) with sesame seeds

I’ll show you how to make these Korean soy sauce noodles, also called Ganjang Bibim Guksu or 간장 비빔 국수 in Korean. In 5 to 10 mins, you can make this simple and delicious soy sauce noodles using Korean ingredients and my family’s recipe!

This Korean soy sauce noodle recipe is savoury, chewy, salty and full of amazing umami flavour.

To make gluten-free Korean soy sauce noodles, use a gluten-free alternative to soy sauce (like tamari or coconut aminos) and gluten-free noodles (such as gluten-free buckwheat or ramen noodles). Try to find thin and chewy noodles if you can.

Recipe for Korean Soy Sauce Noodles

Recipe for Korean Soy Sauce Noodles

All you need is a few simple ingredients (a base of only 6 ingredients), which can be made in just 5 minutes! It’s so easy and can be customized according to your preferences. I’ve also included optional ingredients to make it even tastier

This is one of the easiest Korean noodle recipes you could make and possibly the quickest. There’s a reason why I love Ganjang Bibim Guksu (which is what my Korean family also calls it). For this recipe, we are using thin chewy noodles (somyun/somen noodles or soba/udon noodles) but feel free to use any noodles of your choice! Somyun/Somen noodles are fantastic because the texture is chewy and goes really well with my Korean sauce but feel free to use soba or udon noodles instead, if desired.

For the Korean sauce, you’ll need soy sauce, sugar, roasted sesame oil (you can find it in many stores with international aisles or in Korean/Asian stores), garlic, and roasted sesame seeds! I also recommend adding soft tofu (cut into small cubes), green onion and roasted seaweed (or avocado!) You can customize it with any ingredients you have at home.

Cheap Lazy Vegan Korean Soy Sauce Noodles

These Korean soy sauce noodles are vegan, nut-free and can be gluten-free (just double-check the products you get)!


Ingredients

  • Noodles (Somen/Somyun/soba/udon)
  • Soy sauce
  • Sugar
  • Roasted Sesame Oil
  • Garlic (minced or garlic powder)
  • Roasted Sesame Seeds
  • Soft Tofu (optional)
  • Green onions (optional)
  • Roasted Seaweed (optional)
  • Avocado (optional)

You can customize this Korean noodle dish with whatever vegetables you have at home!

Soy Sauce Noodles (Korean)

How To Make Soy Sauce Noodles (Korean)

Start making your Korean soy sauce noodles by cooking the noodles according to the instructions.

While the noodles cook, mix the following ingredients in a bowl together: soy sauce, sugar, roasted sesame oil, minced garlic (or garlic powder), and roasted sesame seeds. Mix until the sugar is dissolved.

Optionally, cut up soft tofu into small cubes (or use beans or tempeh for added protein) and chop up green onions.

Once the noodles are cooked, rinse them thoroughly in cold water if you want to eat this dish cold. If serving warm, skip rinsing in cold water.

Next, drain and squeeze out any excess water from the noodles and transfer them to a serving bowl. Add the Korean soy sauce mixture and mix the noodles until well-coated creating Korean soy sauce noodles!

Optionally, crumble up some roasted seaweed on the noodles for additional flavour. Mix in the chopped soft tofu (or beans/tempeh) and chopped green onions if desired. Enjoy warm or cold!

Korean Soy Sauce Noodles (Ganjang Bibim Guksu 간장 비빔 국수)

Korean Soy Sauce Noodles (Ganjang Bibim Guksu 간장 비빔 국수)

Easy to make Korean soy sauce noodles recipe in 5 mins using my Korean family recipe of 6 simple ingredients including soy sauce. Also called Ganjang Bibim Guksu (간장 비빔 국수).
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: Korean, Vegan
Keyword: korean, noodles, soy sauce
Cook Time: 5 minutes
Total Time: 5 minutes
Servings: 2
Calories: 672kcal

Equipment

  • 1 Pot to boil noodles
  • 1 Measuring utensils
  • 1 Cutting Board
  • 1 Knife
  • 1 Serving bowl

Ingredients

  • 200 g Noodles around 2 servings, somen / somyun noodles (thin wheat noodles) or use soba or udon noodles or gluten-free noodles of your choice
  • 4 tbsp soy sauce or gluten-free alternative
  • 2 tbsp sugar
  • 2 tbsp roasted sesame oil
  • 1/2 tbsp garlic minced or garlic powder
  • 1 tbsp roasted sesame seeds
  • 1/2 block soft tofu cut into small cubes (optional but recommended for protein or you could add beans or tempeh instead)
  • 3 stalks green onion chopped finely (optional, but recommended)
  • 5 g roasted seaweed around 1 package (optional but recommended)

Instructions

  • Start making your Korean soy sauce noodles by cooking the noodles according to the instructions.
  • While the noodles cook, mix the following ingredients in a bowl together: soy sauce, sugar, roasted sesame oil, minced garlic (or garlic powder), and roasted sesame seeds. Mix until the sugar is dissolved.
  • Optionally, cut up soft tofu into small cubes (or use beans or tempeh for added protein) and chop up green onions.
  • Once the noodles are cooked, rinse them thoroughly in cold water if you want to eat this dish cold. If serving warm, skip rinsing in cold water.
  • Next, drain and squeeze out any excess water from the noodles and transfer them to a serving bowl. Add the Korean soy sauce mixture and mix the noodles until well-coated creating Korean soy sauce noodles!
  • Optionally, crumble up some roasted seaweed on the noodles for additional flavour. Mix in the chopped soft tofu (or beans/tempeh) and chopped green onions if desired. Enjoy warm or cold!

Nutrition

Calories: 672kcal | Carbohydrates: 93g | Protein: 26g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 8g | Sodium: 2022mg | Potassium: 326mg | Fiber: 5g | Sugar: 16g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 195mg | Iron: 4mg

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2 thoughts on “Korean Soy Sauce Noodles (Ganjang Bibim Guksu 간장 비빔 국수)”

  1. 5 stars
    Loved it! So fast. So delicious. I even had the seaweed to mix in. My husband is lucky, he gets to eat the portion that’s been marinating in the fridge for a couple hours 🤤 I also put sriracha on top – hope that’s not illegal.

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