Ganjang Bibim Guksu (Soy Sauce Mixed Noodles) Japchae-Style
A 15-minute savory soy sauce mixed noodle dish topped with stir-fried vegetables and egg garnish like japchae.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This special noodle dish tosses noodles in a soy sauce seasoning and tops them with stir-fried vegetables and egg garnish, offering the savory flavor of japchae. By quickly stir-frying the garnishes while boiling the noodles, you can easily finish it in 15 minutes. It is non-spicy and mild, making it great for children and seniors alike.
- Servings
- 2 servings
- Cook time
- 15 minprep not included
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Thin wheat noodles (somyeon)200 g
- Shiitake mushrooms1
- Squash1/4
- Carrot1/4
- Egg1
Seasoning
- Regular soy sauce (jin-ganjang)4 tbsp
- Corn syrup (mulyeot)1 tbsp
- Minced garlic1/2 tbsp
- Ground toasted sesame seeds1/2 tbsp
- Toasted sesame oil1/2 tbsp
Steps
1. Thinly julienne the shiitake mushrooms, squash, and carrot.
2. Heat oil in a hot pan and stir-fry the julienned squash until translucent.
3. Stir-fry the carrot as well.
4. Stir-fry the shiitake mushrooms briefly just until softened.
5. Fry the egg into a thin sheet, then julienne it.
6. Here are the noodle garnishes prepared this way.
7. The cooking time for thin wheat noodles (somyeon) will likely be written on the package. Usually about 3 minutes.
Pour in generous water, bring to a boil, add the noodles, and when it starts boiling, pour in a cup of cold water.
Once it boils again and 2 minutes pass, the noodles are almost fully cooked.
Quickly rinse in ice water or cold water and drain well to make bouncy, chewy noodles.
8. Add all the seasonings to the noodles and mix. You may add vinegar to taste.
This is the spicy bibim guksu I enjoy the most.
Bibim sauce (4 servings): 5 tbsp gochujang (Korean red chili paste), 4 tbsp vinegar, 1 tbsp fine gochugaru (Korean chili flakes), 2 tbsp corn syrup (mulyeot), 1 tbsp minced garlic, 1 tbsp sugar, 3 tbsp cider (or cola), 1 tbsp toasted sesame oil, a little ground black pepper
Ppunwife's tips
- Quickly rinsing the noodles in ice water or cold water and draining well gives them a bouncy, chewy texture.
- You may add vinegar to taste.
FAQ
Is there a secret to boiling thin wheat noodles (somyeon) until chewy and bouncy?
Add the thin wheat noodles to boiling water, pour in a cup of cold water when it boils up to cook them through to the center, then quickly rinse the boiled noodles in ice water or cold water and drain well to make them chewy.
Is it okay to mix vinegar into the soy sauce seasoning?
You can add vinegar to the seasoning according to your personal taste to add a tart flavor.
Can I use other vegetables instead of squash for the garnish? AI-generated
You can generally use leftover vegetables from the fridge, such as cucumber or onion, thinly julienned and stir-fried or served alongside.
