Sweet & Savory Soy Sauce Bibim Guksu (Korean Mixed Noodles)
The Best Soy Sauce Bibim Guksu for Kids! Simple & Delicious Recipe
Introducing a delicious Soy Sauce Bibim Guksu that’s perfect for a quick meal or snack, using up leftover vegetables from your fridge! This recipe is simple yet satisfying, and loved by everyone from kids to adults. The savory and sweet sauce combined with crisp vegetables makes it incredibly addictive. You can easily make this delightful noodle dish anytime, not just on special occasions.
Noodles & Vegetables
- 1 serving of somyeon noodles (about the size of a 500 won coin)
- 1 handful of mankaguk mushrooms (or enoki, king oyster mushrooms)
- 1/3 onion
- 1/6 carrot
- 1/2 stalk of green onion
- 1/5 bell pepper (feel free to use various colors)
- A little cooking oil
- A pinch of salt
Perfectly Balanced Sauce
- 2 Tbsp soy sauce
- 2 Tbsp oligodang (corn syrup) or sugar (adjust sweetness to taste)
- 2 Tbsp water
- 1 Tbsp sesame oil
- A sprinkle of toasted sesame seeds
- 2 Tbsp soy sauce
- 2 Tbsp oligodang (corn syrup) or sugar (adjust sweetness to taste)
- 2 Tbsp water
- 1 Tbsp sesame oil
- A sprinkle of toasted sesame seeds
Cooking Instructions
Step 1
First, prepare the vegetables for your bibim guksu. You can use any vegetables you have in the fridge, or you can omit them entirely. If you choose not to add vegetables, halve the sauce ingredients. I used onion, carrot, bell pepper, and mankaguk mushrooms. Separate the mankaguk mushrooms into strands, and thinly julienne the other vegetables. Enoki or king oyster mushrooms can also be used for a delicious result.
Step 2
Lightly coat a pan with cooking oil and sauté the prepared mushrooms. Add a pinch of salt while stir-frying to enhance their flavor.
Step 3
Transfer the sautéed mushrooms to a separate bowl. Now, stir-fry the julienned carrots. Add another pinch of salt and cook until the carrots are slightly tender.
Step 4
Add the julienned bell pepper, green onion, and onion to the pan and stir-fry together. Season lightly with salt as you cook these vegetables as well, to bring out their individual tastes.
Step 5
Cooking Tip: You can stir-fry the vegetables separately or all at once. However, it’s best to cook the mushrooms separately first, as they tend to release a lot of moisture when sautéed. This method helps maintain the crispness of each vegetable.
Step 6
Now, let’s make the delicious sauce. In a bowl, combine 2 Tbsp soy sauce, 2 Tbsp oligodang (or sugar), 2 Tbsp water, toasted sesame seeds, and 1 Tbsp sesame oil. Stir well with a spoon until the sweetener is fully dissolved. Using oligodang will give the sauce a lovely sheen, but regular sugar works too.
Step 7
Next, it’s time to cook the noodles. For one serving, I prepared somyeon noodles roughly the size of a 500 won coin. This amount was just enough for my two children, ages 6 and 7. Keep this serving size in mind if you’re cooking for kids.
Step 8
Bring a pot of water to a rolling boil. Add the somyeon noodles and immediately loosen them with chopsticks to prevent sticking. Once the water boils again, add about 1 cup of cold water in two to three additions. This step helps the noodles become chewier. Repeat the boiling and adding cold water cycle approximately every minute, cooking for about 4 minutes in total. Drain the cooked noodles and rinse them quickly under cold running water to remove excess starch. Shake well to drain any excess water.
Step 9
In a large bowl or pot, combine the drained noodles and all the sautéed vegetables.
Step 10
Pour all the prepared sauce over the noodles and vegetables. Gently toss everything together with chopsticks or tongs, ensuring the noodles and vegetables are evenly coated with the sauce. Be careful not to mix too vigorously, as this can cause the noodles to clump.
Step 11
Finally, taste the bibim guksu and add a little more soy sauce if needed to adjust the seasoning to your preference. And there you have it – a delicious Soy Sauce Bibim Guksu that kids absolutely love! It’s a delightful dish that tastes wonderful served warm or cold.
