This Korean cold noodle recipe is a real summer gem: quick to prepare, tasty, plant-based, and refreshing. In Korean, it's called Ganjang Deulgileum Bibimguksu (간장 들기름 비빔국수), which literally means "mixed noodles with soy sauce and perilla oil."
Served cold, these noodles are mixed with a simple and flavorful base of soy sauce, rice vinegar, and perilla oil (from the same family as shiso). A quick and natural dish, perfect as a light meal or a shared appetizer. It's my sister Alix's favorite dish, so you absolutely have to try it 😁!
⏱️ Preparation time
Preparation: 10 minutes
Cooking: 4 minutes (depending on noodles)
Servings: 6 people as a main course or 10 people as an appetizer
🧾 Ingredients
🍜 Noodles
- 400 g of black rice noodles or Korean buckwheat noodles – Discover the product
🥣 Seasoning and plating
- 5 tbsp of rice vinegar – View in store
- 5 tbsp of Korean soy sauce – View in store
- 5 tbsp of perilla oil (deulgileum) – Available here
- 2 stalks of scallions (or Korean chives), thinly sliced
- 1 tbsp of toasted sesame seeds
- 1 tbsp of grilled seaweed flakes (gim or nori)
🥣 Preparation
1️⃣ Cook the noodles
- Bring a large pot of water to a simmer (avoid strong boiling).
- Cook the noodles according to package directions.
💡 Tip: add a few ice cubes during cooking if the water gets too hot, to maintain texture.
- Drain immediately and rinse thoroughly with ice water. Drain well.
2️⃣ Prepare the seasoning
- In a bowl, mix the rice vinegar and soy sauce.
- Pour this mixture over the drained noodles and mix gently.
3️⃣ Add oil and plate
- Add the perilla oil and mix again to thoroughly coat the noodles.
- Serve in a large dish or in individual bowls.
- Finish with the scallions, sesame seeds, and seaweed flakes.
🍽️ Serving suggestions
- Serve well chilled 🧊
- Ideal with grilled tofu, a soft-boiled egg, or steamed vegetables
- If you prefer bolder flavors, you can choose roasted perilla oil instead of unroasted perilla oil.
