Korean Soy Sauce Noodles (Ganjang Bibim Guksu)

Name: Korean Soy Sauce Noodles (Ganjang Bibim Guksu)
Prep time: 2 min
Cook time: 6 min
Total time: 8 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 200 g Somyeon 소면 (thin korean dried noodles or 2 cups cooked thin noodles); 1.5 Tbsp soy sauce (Jin Ganjang); 1.5 Tbsp sugar; 1 Tbsp sesame oil; 1/2 Tbsp sesame seeds; 1/2 tsp red chili powder (gochukaru) (korean red chili powder - optional); 1 green onions (sliced (optional))

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Ganjang Bibim Guksu is a 10-minute Korean soy sauce noodle dish made with just 5 core ingredients—thin dried noodles tossed with soy sauce, sesame oil, sugar, and sesame seeds. It requires zero cooking skills and comes together faster than takeout.

🌍Korean 🏷️Somyeon

Korean Soy Sauce Noodles (Ganjang Bibim Guksu)

Total

8 min

Servings

2

Recipe Source

View original recipe

From Kimchimari

Ingredients

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200 g Somyeon 소면 (thin korean dried noodles or 2 cups cooked thin noodles)
1.5 Tbsp soy sauce (Jin Ganjang)
1.5 Tbsp sugar
1 Tbsp sesame oil
1/2 Tbsp sesame seeds
1/2 tsp red chili powder (gochukaru) (korean red chili powder - optional)optional
1 green onions (sliced (optional))optional

7 Ingredients

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Instructions

1
Boil a pot of water (about 5 cups for 200g noodles). Add dried noodles to pot and cook per package directions. For ssal somyeon, you just need to cooke for 4 minutes. Keep the lid off and if it looks like it will boil over, add a splash of cold water and the foam will go down.
2
Prepare a big bowl of cold icy water and dump the hot cooked noodles into the cold water bath. Rinse noodles until it's completely cooled down. Drain.
3
In a bowl, add the noodles, add sesame oil, soy sauce, sugar, sesame seeds and mix until noodles are evenly coated. Taste and adjust seasoning as needed.
4
That's it!! If you want, you can add some sliced green onions or some gochukaru, it will help to add another layer of fresh zingy flavor.

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Tips & Notes

Pro tips

Keep the pot lid off while boiling and add a splash of cold water if it starts to boil over to prevent foam overflow and maintain clear noodles.
Ice bath is essential: cooling the noodles stops the cooking process, removes excess starch, and gives them a firm, al dente texture.
Taste and adjust seasoning after mixing—the balance of soy sauce, sugar, and sesame oil defines the dish; trust your palate over exact measurements.
Toss noodles gently but thoroughly to ensure the sesame oil coats every strand evenly for consistent flavor throughout.

Substitutions

Soy sauce → tamari or coconut aminos (use less, as these are saltier and less sweet)
Sesame oil → olive oil or neutral oil (flavor profile will differ significantly)
Sesame seeds → crushed peanuts or pine nuts (changes texture and flavor slightly)

Storage & make-ahead

Best served immediately. If storing, keep in an airtight container for up to 1 day refrigerated; noodles will continue absorbing sauce.

Common Questions

Can I use regular pasta instead of somyeon?

Thin noodles work best for even coating, but you can substitute angel hair pasta. Cooking time may differ, so check package directions.

What does gochukaru add to this dish?

Korean red chili powder adds a spicy kick and a fresh, zingy flavor layer. It's optional but recommended if you like heat.

How do I prevent the noodles from sticking together?

Rinse the hot cooked noodles thoroughly in a cold ice water bath until completely cooled, then drain well before mixing with seasonings.

Can I make this ahead of time?

Best served immediately after mixing. If made ahead, store in an airtight container for up to 1 day in the refrigerator; noodles may absorb more sauce over time.