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.

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.

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)

Non-Spicy Bibim Guksu Recipe – Korean Soy Sauce Noodles

noodle salad in the black bowl with different vegetables and teriyaki tofu on top

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Non-spicy bibim guksu recipe with soy sauce and fresh vegetables. A light, refreshing Korean noodle dish for two ready in just 15 minutes.

Author: George
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: 2 servings 1x
Category: Main course
Method: Mix
Cuisine: Korean
Diet: Vegan

Ingredients

Scale

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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Instructions

Bring a large pot of water to a boil. Add the noodles and cook according to package instructions. For somen noodles, once the water boils, add a splash of cold water and let it come back to a boil. Repeat this process 2–3 times to help maintain a chewy texture. Drain and rinse under cold water until completely cool.
While the noodles cook, whisk together soy sauce, sugar, salt (if using), sesame oil, and gochugaru (if using) in a small bowl until the sugar dissolves.
Add the cooled noodles to the bowl with the sauce and toss until evenly coated.
Divide into serving bowls and top with fresh vegetables and Easy Teriyaki Tofu, if desired.
Serve immediately.

Notes

For more flavor and umami, you can add 1–2 minced garlic cloves to the sauce.
If making ahead, toss the cooled noodles with a little sesame oil and store them separately from the sauce to prevent sticking. Combine just before serving.
Refer to the Pro Tips for Making Perfect Ganjang Bibim Guksu section in the post for more cooking and storage details.
Check out my Korean Recipe category for more dishes to serve alongside this.

Find it online: https://www.myeclecticbites.com/korean-somen-noodle-salad-with-soy-sauce/