Non-Spicy Bibim Guksu Recipe (Korean Soy Sauce Noodles)

Name: Non-Spicy Bibim Guksu Recipe – Korean Soy Sauce Noodles
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Korean
Ingredients: 7 to 8 ounces somen noodles (or soba noodles); 4 tablespoons soy sauce (I use low-sodium); 1 to 1½ tablespoons sugar; ½ teaspoon salt (optional, especially if serving with lots of vegetables); 2 tablespoons sesame oil; ½ to 1 teaspoon Korean red pepper flakes (gochugaru) (optional); Fresh vegetables such as cucumber, carrots, cabbage, and/or kimchi (for serving); Easy Teriyaki Tofu (for serving, optional but highly recommended)

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Enjoy this non-spicy bibim guksu recipe — Korean cold noodles tossed in a savory soy sauce dressing. Light, refreshing, and ready in just minutes.

overhead shot of two bowls of Korean noodle salad with soy sauce with vegetables on the side

If you search for a bibim guksu 비빔국수 recipe, you’ll find plenty of the classic spicy version made with gochujang (Korean red pepper paste). But in Korea, there’s another version that’s just as loved — soy sauce bibim guksu, also known as ganjang bibim guksu 간장비빔국수. This lighter, savory style is especially popular with children, and it’s the one I grew up eating.

When my sister and I were little, my mom would make this for us on hot summer days. The chewy noodles coated in a simple soy sauce dressing, served cold, were refreshing, filling, and something we always looked forward to. This recipe is my take on her version — quick, non-spicy, and perfect for when you want the comfort of Korean noodles without the heat.

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What is Bibim Guksu (Korean Mixed Noodles)?
Why You’ll Love This Recipe
Ingredients You Need
How to Make Non-Spicy Bibim Guksu
Pro Tips for Non-Spicy Bibim Guksu
Non-Spicy Bibim Guksu: Common Questions Answered
Non-Spicy Bibim Guksu Recipe – Korean Soy Sauce Noodles

What is Bibim Guksu (Korean Mixed Noodles)?

In Korean, bibim means “mixed” and guksu means “noodles,” so bibim guksu literally means “mixed noodles.” It’s a cold or room-temperature Korean noodle salad, perfect for summer. The most popular versions use a spicy sauce made with gochujang (Korean red pepper paste), vinegar, soy sauce, and sweetener — tangy, spicy, and slightly sweet.

For kids or anyone who prefers mild flavors, the heat can be too much. That’s where soy sauce bibim guksu (ganjang bibim guksu) comes in. This non-spicy version is salty, lightly sweet, and savory — just like the one my mom used to make for me and my sister.

a photo of placing red pepper on top of Korean noodle salad with soy sauce

Why You’ll Love This Recipe

Non-spicy and family-friendly – This non-spicy bibim guksu is perfect for anyone who loves Korean noodles but prefers to skip the heat.
Light yet satisfying – Chewy noodles tossed in a savory soy sauce dressing make this dish refreshing but still filling.
Quick to prepare – From start to finish, these Korean soy sauce noodles come together in about 15 minutes.
Perfect for summer – Served cold, it’s an ideal meal for hot days when you want something cooling and easy.

Ingredients You Need

Somen noodles – Thin wheat noodles that cook quickly and work beautifully in cold noodle dishes. If you can’t find them, soba noodles (made with buckwheat and wheat flour) make a great substitute with a slightly nuttier flavor.
Soy sauce – The savory base for the dressing. Learn more about picking the right soy sauce in my Korean pantry essentials post.
Sugar – Balances the saltiness and enhances flavor.
Salt – Optional, especially if serving with lots of vegetables.
Sesame oil – Adds rich, nutty depth.
Korean red pepper flakes (gochugaru) – Optional, for a mild kick.
Fresh vegetables – Such as cucumber, carrots, cabbage, and/or kimchi for crunch and freshness.
Easy Teriyaki Tofu – Optional but highly recommended for extra protein and flavor.

photo of a dried somen noodle and soba noodle

How to Make Non-Spicy Bibim Guksu

Cook the noodles
Bring a large pot of water to a boil. Add the somen noodles and cook according to package instructions (usually 3–4 minutes) until just tender. Drain and rinse under cold water to stop the cooking and remove excess starch.
Prepare the sauce
In a medium bowl, whisk together soy sauce, sugar, sesame oil, and Korean red pepper flakes (if using) until the sugar is dissolved. If you’re curious about ingredients used in Korean cooking, check out my Korean Essential Pantry guide.
Assemble the noodles
Toss the cooled noodles with the sauce until evenly coated.
Serve
Top with fresh vegetables and Easy Teriyaki Tofu if desired. Serve immediately, either chilled or at room temperature.

mixing somen noodle with the sauce, vegetable toppings are on the plate in front

Pro Tips for Non-Spicy Bibim Guksu

Cook noodles the Korean way for the best texture – When boiling somen noodles, once the water comes to a rolling boil, add a splash of cold water to bring the temperature down. Repeat this process 2–3 times. This method, common in Korea, helps the noodles stay chewy and bouncy.
Add a different kind of heat – For a subtle kick with more umami, mix in 1–2 minced garlic cloves to the sauce.
Keep noodles from sticking if making ahead – Although it’s best to cook the noodles just before serving, you can prepare them ahead. Toss cooked noodles in a little sesame oil and store separately from the sauce to prevent clumping.

Close up shot of a bowl of Korean noodle salad with soy sauce

Non-Spicy Bibim Guksu: Common Questions Answered

What’s the difference between spicy and non-spicy bibim guksu?

Traditional bibim guksu uses a gochujang-based sauce that’s spicy, tangy, and slightly sweet. This non-spicy version (also known as ganjang bibim guksu) swaps gochujang for soy sauce, creating a savory, slightly sweet dressing that’s perfect for kids or anyone avoiding heat.

What kind of noodles are used for ganjang bibim guksu?

Thin wheat noodles like somen are the most common choice — they cook quickly and have a light, bouncy texture that works beautifully in cold noodle dishes. If you can’t find somen, soba noodles make a good substitute.

How long does bibim guksu last in the fridge?

It’s best to cook the noodles right before serving for the best texture. If you need to make it ahead, store the noodles and sauce separately for up to 3 days in the refrigerator. After cooking and rinsing the noodles, toss them with a little sesame oil to prevent sticking. Add the sauce right before serving.

Can I add protein?

Absolutely! My Easy Teriyaki Tofu pairs perfectly with these noodles. You can also try pan-fried tempeh, jammy boiled eggs, or shredded chicken. For a contrast in flavor, spicy meats like spicy pork also make a delicious pairing.

This non-spicy bibim guksu is light, refreshing, and full of flavor - the perfect summer comfort food. Pair it with crisp vegetables, a side of kimchi, or your favorite Korean banchan for a complete meal. If you’re craving more dishes like this, explore my Korean Recipes collection for soups, stews, and sides you can mix and match all year long.