Korean Soy Noodles (Ganjang Bibim Guksu)
Full of savory goodness, a touch of sweet, and a tiny kick of garlic, these yummy, kid-friendly noodles take 10 minutes to make with very little cleanup.
Ingredients
Noodles
- 200 grams thin dry noodles (somyun)
- 1 carrot
- 1 zucchini
- 1 green onion
- 2 eggs optional
Sauce
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp honey
- 1 tbsp rice vinegar
- ½ tbsp garlic minced
Instructions
- If you want an egg to top it off, boil in a pot, add two eggs and cook for 6 minutes and 30 seconds
- To cook the noodles, bring water to boil in a pot and add noodles, carrots, and zucchini. Cook for 3 minutes and 30 seconds if using somyun or 4 minutes and 30 seconds if using rice noodles (rice somyun).
- Immediately pour into a colander and rinse in cold water. Let it drain.
- Mix soy sauce, sesame oil, honey, garlic, and rice vinegar together in a small bowl or jar.
- Portion the noodles and veggies into bowls. Top with the sauce, sesame seeds, scallions, and eggs, if using.
- Mix it up. Enjoy immediately.
Notes
For the sauce. The sweetness of the honey really balances out the salty umami so it's crucial. I use honey for easy mixing. Maple syrup can work too. If you have it, mirim (not mirin unless hon mirin) is great. Sugar is okay but it doesn't dissolve as well so make sure to mix it up really well.
Other veggies. If you prefer fresh veggies over cooked, use raw carrots and cucumber and add it in at the end with the sauce.
To make it gluten-free. Use rice somyun instead of the usual wheat noodles. Also gluten-free soy sauce or tamari sauce. Everything else is naturally gluten-free.