Easy 10-min. Ganjang Bibim Guksu
Ganjang Bibim Guksu is a chilled Korean noodle dish tossed with a tangy soy-sesame sauce and topped with soft-boiled egg and cucumber. It comes together in just 10 minutes and requires only basic ingredients.
Ganjang Bibim Guksu is a chilled Korean noodle dish tossed with a tangy soy-sesame sauce and topped with soft-boiled egg and cucumber. It comes together in just 10 minutes and requires only basic ingredients.
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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!
Store leftover noodles and sauce separately in airtight containers in the refrigerator for up to 2 days. Toss together just before eating to maintain texture.
Use somyeon, thin Korean wheat noodles. They cook in 2–3 minutes and have the chewy texture essential to this dish. Do not substitute with ramen or thick noodles.
Boil eggs for exactly 6 minutes on medium-high heat without a lid. Transfer immediately to an ice bath to stop cooking. The yolk will be soft and jammy inside.
Yes. Mix soy sauce, sesame oil, sesame seeds, sugar, minced garlic, and rice vinegar in a bowl and refrigerate up to 2 days. Toss with cold noodles just before serving.
Regular soy sauce has a brighter, savory-sweet flavor and lighter color. Dark soy sauce is thicker and more intense. This recipe calls for regular soy sauce to keep the dish light and balanced.
Yes. Use apple cider vinegar or white vinegar in equal amounts. Rice vinegar is milder, so taste and adjust slightly if using a stronger vinegar.
