Ganjang and Perilla Oil Bibimguksu

Name: Ganjang and Perilla Oil Bibimguksu
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 5 tablespoons ganjang (Korean soy sauce); 2 tablespoons rice vinegar; 2 tablespoons sugar; 4 tablespoons water; 1 pound memil guksu (Korean buckwheat noodles); 12 tablespoons perilla oil, for serving; 4 tablespoons ground sesame seeds, for serving; 4 sheets roasted gim, thinly snipped or crushed, for serving; 2 scallions, thinly sliced, for serving

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Bibimguksu is a refreshing Korean cold noodle dish made with buckwheat memil guksu dressed in a simple ganjang (soy sauce) vinaigrette and finished with nutty perilla oil, toasted sesame, and crispy gim. It's a fragrant, 15-minute meal that requires no cooking equipment beyond a pot.

🌍Korean 🥗Vegan 🥗Dairy-Free 🏷️Bibimguksu 🏷️Ganjang Perilla oil

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🏷️Korean noodles

Total

25 min

Servings

Recipe Source

View original recipe

From That One Dish. (shayne Chammavanijakul)

Ingredients

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5 tablespoons ganjang (Korean soy sauce)
2 tablespoons rice vinegar
2 tablespoons sugar
4 tablespoons water
1 pound memil guksu (Korean buckwheat noodles)
12 tablespoons perilla oil, for serving
4 tablespoons ground sesame seeds, for serving
4 sheets roasted gim, thinly snipped or crushed, for serving
2 scallions, thinly sliced, for serving

9 Ingredients

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Instructions

1
In a small bowl, combine the ganjang, rice vinegar, sugar, and 4 tablespoons of water. Mix until the sugar is completely dissolved. Set the sauce aside.
2
Bring a large pot of water to a boil. Add the noodles and cook until tender, according to package instructions. If the water begins to foam or boil over, add a splash of cold water or ice to calm it down.
3
Drain the noodles and rinse well under cold running water until cool.
4
In a large bowl, combine the noodles and sauce and mix well.
5
To serve, divide the noodles among four bowls. Top each with 3 tablespoons perilla oil, 1 tablespoon ground sesame seeds, and 1 tablespoon gim. Garnish with the scallions.

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Tips & Notes

Pro tips

Add a splash of cold water or ice to the boiling pot if it foams or threatens to boil over—this keeps the noodles tender and prevents overflow.
Rinse noodles thoroughly under cold water until completely cool; this stops carryover cooking and removes starch that causes clumping.
Dissolve the sugar fully in the sauce mixture before dressing the noodles to ensure even flavor distribution.
Assemble just before serving—perilla oil and gim are best when fresh, and warm noodles will soften the crispy toppings.

Substitutions

memil guksu → thin soba noodles (similar texture and buckwheat base)
perilla oil → sesame oil (reduce to 1 tablespoon per serving; much more potent)
ganjang (Korean soy sauce) → Japanese tamari or Chinese soy sauce (slightly different depth, but acceptable)
rice vinegar → unseasoned rice vinegar or white vinegar (no significant difference)

Storage & make-ahead

Leftover dressed noodles may be refrigerated in an airtight container for up to 1 day, though texture and crispness of toppings diminish; store sauce separately and add fresh perilla oil, sesame, gim, and scallions when serving.

Common Questions

Can I make the sauce ahead of time?

Yes. Mix the ganjang, rice vinegar, sugar, and water up to 1 day ahead and store in an airtight container at room temperature. The noodles are best dressed and served fresh.

What if I can't find memil guksu or perilla oil?

Memil guksu can be replaced with thin soba noodles. For perilla oil, substitute with sesame oil (use 1 tablespoon per serving rather than 3 tablespoons, as it's more potent).

How do I prevent the noodles from sticking together?

Rinse the cooked noodles thoroughly under cold running water until completely cool, then drain well before tossing with sauce.

Can I scale this recipe?

Yes. Scale all ingredients proportionally. Each serving uses 4 ounces noodles, 1 tablespoon plus 1 teaspoon sauce, 3 tablespoons perilla oil, 1 tablespoon sesame seeds, 1 tablespoon gim, and ½ scallion.