Ganjang Bibim Guksu (Soy Sauce Mixed Noodles)
This sweet, savory, and tangy soy sauce noodle dish is light yet delicious.
📝 Editor's Notes
The Ganjang Bibim Guksu (Soy Sauce Mixed Noodles) we're introducing today is an attractive dish that anyone can make quickly and easily, without complex ingredients or difficult techniques.
The sweet, savory, and tangy soy sauce dressing combined with chewy somen noodles creates an irresistible flavor that will have you finishing a whole bowl in no time.
It's especially great for enjoying chilled on a hot summer day, and it makes a perfect simple meal or a satisfying late-night snack when you're hungry.
With the addition of egg crepe (jidan) and a piece of kimchi (김치), it's a well-balanced recipe in terms of both taste and nutrition – truly a star dish that will brighten your family's table.
🛒 Ingredient Tips
Let's take a closer look at the key ingredients that determine the flavor of this Ganjang Bibim Guksu (Soy Sauce Mixed Noodles).
First, using 'vacuum-kneaded somen noodles' will result in chewier noodles and less of a floury smell when boiled, leading to a much cleaner taste.
A single serving is perfectly measured as a bundle about the size of a 500 won coin (or a U.S. quarter).
While there are various types of soy sauce like dark soy sauce, braising soy sauce, and seasoned soy sauce, we recommend using a flavorful brewed soy sauce or seasoned soy sauce for this recipe.
Since the saltiness varies by brand, it's important to start with a little dressing and adjust the seasoning while tasting.
Finally, using fresh eggs is essential for making a fragrant and delicious egg crepe (jidan).
🔄 Substitution Guide
You can enjoy different flavors or accommodate specific diets by substituting some ingredients in this recipe.
If you prefer a chewier texture than somen noodles, you can use 'jungmyeon' (medium wheat noodles) or 'kalguksu myeon' (knife-cut noodles).
For a gluten-free diet, try 'rice noodles' or 'konjac noodles'.
Keep in mind that cooking times and textures may vary.
If you have an egg allergy or are vegan, instead of egg crepe (jidan), you can crumble 'tofu' and mix it with the dressing, or lightly grill thinly sliced 'yubu' (fried tofu pockets) as a topping.
To add more protein, shredding boiled 'chicken breast' is also a good option.
Using 'tsuyu' instead of soy sauce can give it a sweeter, bonito-flavored Japanese-style mixed noodle feel, but it may differ from the original sweet, savory, and tangy taste.
🥘 Ingredients
👨🍳 Cooking Points
Here are some key cooking tips to make your Ganjang Bibim Guksu (Soy Sauce Mixed Noodles) even more delicious.
First, always cook the egg crepe (jidan) slowly over 'low heat' to achieve a soft texture and beautiful color.
Be careful not to use high heat, as it can quickly burn or make the egg tough.
Lightly coat the pan with a small amount of cooking oil, wiping it with a paper towel, to create a smooth crepe.
Second, boil the somen noodles in boiling water for only about 3-4 minutes.
Overcooking will make the noodles soggy and unappetizing.
After boiling, quickly rinse the noodles under cold water to remove starch and squeeze out excess water to maintain a chewy texture.
Finally, do not add all the soy sauce dressing at once; mix it with the noodles and taste as you go – this is the secret to a perfectly seasoned dish.
Remember that it tastes much better when seasoned lightly!
👨🍳 Directions
In a bowl, mix 3 tbsp soy sauce, 1 tbsp sugar, and 1 tbsp vinegar to make the soy sauce dressing. Add 1 tbsp sesame oil and a few dashes of salt.
Heat a frying pan over low heat. Drizzle a small amount of cooking oil, then wipe the pan with a paper towel to evenly coat it with oil.
Whisk 1 egg to create an egg mixture. Pour it into the prepared pan and cook slowly over low heat until set.
Once the egg is fully cooked and set, gently flip it to cook briefly on the other side, then remove from the pan and let it cool completely.
Bring about 2 cups (500ml) of water to a boil.
Add the somen noodles to the boiling water, reduce heat to medium, and stir continuously to prevent overflowing. The noodles are almost done when the outer part becomes translucent, usually after boiling for 3-4 minutes.
After boiling for 3-4 minutes, rinse the somen noodles thoroughly under cold water and drain well.
Place the somen noodles in a bowl. Do not add all of the prepared soy sauce dressing at once; add it gradually, tasting as you go, according to your preference.
Roll the cooled egg crepe (jidan) with tongs and cut it into thin strips with scissors. Place the strips on top of the noodles.
Sprinkle with sesame seeds, mix well, and enjoy deliciously with kimchi (김치) on the side.
💡 Tips
Always cook the egg crepe (jidan) over low heat for a soft texture.
The saltiness of soy sauce can vary by brand, so add the dressing gradually, tasting as you go. Ganjang Bibim Guksu (Soy Sauce Mixed Noodles) tastes better when seasoned lightly; adding too much soy sauce can spoil the flavor.
We recommend vacuum-kneaded somen noodles. They are convenient because even a quick rinse in water won't leave a floury taste.
Cutting the egg crepe (jidan) with scissors is recommended, as using a cutting board can be difficult to clean due to the oil.
📦 Storage & Reuse
Due to the nature of noodle dishes, Ganjang Bibim Guksu (Soy Sauce Mixed Noodles) is best enjoyed immediately after preparation.
We do not recommend refrigerating the finished noodles, as they tend to become soggy.
If you have leftover dressing, you can store it in an airtight container in the refrigerator for 3-5 days.
The egg crepe (jidan) can also be stored in an airtight container in the refrigerator for 1-2 days, but its tenderness may decrease over time.
Leftover soy sauce dressing can be reused in various ways, such as mixing with freshly cooked somen noodles or rice.
If you need to store cooked noodles separately, remove as much water as possible and lightly toss them with a little olive oil to prevent sticking, though they won't quite match the chewy texture of freshly boiled noodles.
🥢 Who This Is For
This Ganjang Bibim Guksu (Soy Sauce Mixed Noodles) is highly recommended for those looking for a simple yet satisfying meal in their busy lives.
It's also great for beginner cooks, as it's easy to follow.
Especially on hot summer days when you've lost your appetite, eating this chilled will bring it right back.
While crispy kimchi (김치) is a basic side dish, adding shredded cucumber, danmuji (단무지, pickled radish), or a refreshing kongnamul-guk (콩나물국, soybean sprout soup) can make your meal even richer.
It's excellent as a solo meal and also a great snack for kids.
🔥 Nutrition Info
Here's an estimated nutritional information for one serving of Ganjang Bibim Guksu (Soy Sauce Mixed Noodles).
It's approximately 600-650 kcal, with about 90g of carbohydrates, 18g of protein, and around 20g of fat.
Somen noodles, the main ingredient, provide carbohydrates, a primary energy source, while eggs supply high-quality protein, vitamin D, and iron.
Sesame oil contains unsaturated fatty acids and vitamin E, contributing to healthy fat intake.
However, due to the use of soy sauce and salt, the sodium content may be somewhat high, so individuals with high blood pressure are advised to adjust the amount of soy sauce or use low-sodium soy sauce.
Remember that pairing it with kimchi (김치) allows for the additional intake of probiotics and dietary fiber.
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