10-Minute Soy Sauce Noodles (Ganjang Bibim Guksu)

These soy sauce noodles are loaded with delicious garlicky flavor and made with just 6 simple ingredients from your pantry. These Korean cold noodles are incredibly scrumptious and unbelievably easy to prepare, they are a true lifesaver for busy weekdays!

What are Korean Soy Sauce Noodles?

Soy Sauce Noodles (Ganjang Bibim Guksu; 간장비빔국수) are one of the most popular home-cooked dishes in Korea, best-loved for its easy preparation and alluring flavors despite its small list of ingredients.

These noodles are traditionally served cold and a variation of the Korean Spicy Cold Noodles (Bibim Guksu) that I have shared earlier on the blog. Especially with this heatwave, these cold noodles have been a breath of fresh air, and not to mention, they are downright delicious!

These soy sauce noodles are garlicky, savory, and slightly sweet, and pair well with any toppings of choice thanks to its soy-based flavors.

These noodles are also suitable for a vegan and vegetarian diet by replacing the egg garnish with some vegetables, tofu, and seaweed flakes for that extra burst of umami.

Despite its simple preparation, these noodles are so delicious and addictive that they are often called Mayak Guksu in Korea, which translates to “Drug Noodles” in a similar fashion as Mayak Eggs (Korean Marinated Eggs). The savory-sweet flavor combination is one that Koreans surely love!

Best of all, Somyeon (thin wheat noodles) is cooked in just 3-4 minutes thanks to its thin consistency, in which the only step left is to season the noodles and garnish to your preference.

What do I need to make Korean Soy Sauce Noodles?

This is undeniably one of the easiest noodle dishes to make, and only requires a handful of ingredients that are commonly found in your pantry. Here is a list of ingredients you will need:

• Somyeon (thin wheat noodles): these noodles are easily found in the rice/noodle section in Korean grocery stores, but you can also use the Japanese kind (Somen) as well, or any other thin noodles of choice.
  • You can purchase them online as well via this link.
  • The noodles are to be cooked, drained and rinsed under ice-cold water to achieve that slightly chewy and delectable texture. The long, thin consistency of the noodles coats well in the sauce and makes for a light and refreshing meal to have at any time of the day.
• Soy sauce, garlic, sugar, sesame oil, and sesame seeds: to flavor the noodles.
• Optional garnishes include sauteed vegetables (onion, zucchini, and/or carrot), aged kimchi, your choice of protein (minced meat, egg yolk, soft-boiled egg, or tofu), and some shredded seaweed flakes (gim garu or nori) for that extra umami flavor.

And that’s it! This dish is the epitome of using simple ingredients to create the perfect blend of flavors, and one that’s truly a lifesaver for busy days.

How do you serve Korean Soy Sauce Noodles?

Thanks to its simple soy-based flavors, these noodles are highly versatile and pair well with any garnish that you can think of.

I personally like to add a bit of protein (chicken, egg, or tofu), some vegetables (sauteed zucchini, carrot, onion, or fresh green onions), and some gim garu (seasoned seaweed flakes) to finish.

If you like the noodles to be a bit spicy, you can add some Gochugaru or some diced chili pepper to the mix to give it that extra kick of spice. The choice is all yours!

In addition, I would highly recommend serving the noodles with a side of aged kimchi, which you can also chop up and add as an additional garnish if you prefer.

Aged kimchi, which has a flavorful tangy taste after about 2-3 weeks of fermentation in the fridge, adds a delicious flavor and crisp texture to the noodles that are truly delightful.

I hope you enjoy this easy and delicious recipe, and please feel free to leave a comment below or message me on Instagram for any questions you may have!

Other easy Korean recipes you may like:

• 5-Minute Korean Silken Tofu
• Korean Marinated Eggs (Mayak Eggs)
• Korean Tuna Pancakes (Chamchijeon)
• Dubu Jorim (Korean Braised Tofu)
• Kimchi Fried Rice (Kimchi Bokkeumbap)