Mild Ganjang Bibim Guksu (Soy Sauce Mixed Noodles)
A savory noodle dish of thin wheat noodles tossed with sweet sautéed Korean zucchini and vegetables in a light soy sauce seasoning.
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 →
Salted Korean zucchini, mushrooms, carrots, and other sautéed toppings are tossed with noodles to bring out rich flavors reminiscent of japchae. Thanks to the mild soy sauce seasoning with no spicy kick, it is easy for children to enjoy as well. Light and non-spicy, it makes a wonderfully clean one-bowl noodle meal.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Thin wheat noodles (somyeon)
- Korean zucchini (aehobak)1
- Salt1 tsp
- Carrot1/3
- Baby oyster mushrooms1/2 pack
- Egg2
Seasoning
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))4 tbsp
- Sugar1 tbsp
- Toasted sesame oil1 tbsp
- Toasted sesame seeds1 tbsp
- The large green onion is used to make scallion oil, but you can substitute minced garlic instead.
- Add 1 tsp of salt to the Korean zucchini, mix well, and let it salt for at least 10 minutes.
- Instead of egg garnish, stir-fried minced beef is also delicious on top.
Steps
Prepare the ingredients
Prepare thin wheat noodles (somyeon), 1 Korean zucchini (aehobak), 1/3 carrot, 1/2 pack baby oyster mushrooms, 2 eggs, and a little large green onion (daepa).
The large green onion is needed for scallion oil, but you can substitute minced garlic instead.
Slice the ingredients
Julienne the Korean zucchini not too thinly, as it will be salted and stir-fried.
Finely julienne the carrot, separate the baby oyster mushrooms into individual strands, and thinly slice the large green onion.
Salt the Korean zucchini
Add 1 tsp of salt to the Korean zucchini, toss evenly, and let it salt for at least 10 minutes.
Once the zucchini softens and releases liquid, drain it in a strainer.
Make egg strips (jidan)
Beat 2 eggs with a pinch of salt, fry into a thin egg sheet, and cut into fine strips.
Make the soy sauce seasoning
Add all seasoning ingredients except toasted sesame oil and mix well.
Stir-fry the toppings
Heat a pan, swirl in a little cooking oil, add the carrot along with about three pinches of salt, and stir-fry until cooked through.
Stir-fry the mushrooms separately as well, then spread them onto a plate to cool.
Add cooking oil to the heated pan, add the sliced large green onion, and fry until fragrant...
Add the Korean zucchini and stir-fry gently until tender.
Boil the noodles
Add the somyeon to vigorously boiling water, boil for about 3 minutes to 3 minutes 30 seconds, rinse in cold water, and drain well.
Add the seasoning to the noodles and toss beforehand so the flavor absorbs.
Taste and adjust to your liking by adding more soy sauce or sugar.
Finish
Place all the stir-fried toppings over the seasoned noodles, drizzle with toasted sesame oil, and toss to complete.
Ppunwife's tips
- Julienne the Korean zucchini not too thinly, as it will be salted and stir-fried.
- Using a variety of ingredients enriches the flavor and texture even with just a simple soy sauce seasoning, making it much more delicious.
- Toss the noodles with the seasoning beforehand so the flavor absorbs. Taste and adjust to your liking by adding more soy sauce or sugar.
FAQ
What can I substitute if I do not have green onion for scallion oil?
You can use minced garlic instead of large green onion to infuse the oil with flavor.
Why is the Korean zucchini salted before stir-frying?
Salting it for at least 10 minutes and draining the liquid helps keep its texture tender and pleasant when stir-fried.
Can I use another topping instead of egg strips?
Stir-fried minced beef works wonderfully as a topping instead of egg strips.
Can I use other types of noodles instead of somyeon? AI-generated
Medium wheat noodles (jungmyeon) or knife-cut noodles (kalguksu) generally pair quite well with this seasoning as well.
