15 minDifficulty EasyMeat & mainsMain ingredients 🥩somyeon (thin wheat noodles)cucumbertahinimayonnaiseJin-ganjang (Korean all-purpose soy sauce)vinegaragave syrupYondusesame oilchili oilgarlicgingertoasted sesame seedsTags 🏷️super simplenutty flavorsummer delicacy
Detailed recipeQuick recipeIngredients needed 🛒2 servings3 bundles somyeon (about 2–3 servings)2 cucumbers4 tbsp tahini (sesame paste)2 tbsp mayonnaise2 tbsp Jin-ganjang (Korean all-purpose soy sauce)1 tbsp vinegar1 tbsp agave syrup1 tbsp Yondu1 tbsp sesame oil1–2 tbsp chili oil2–3 tbsp water1 tsp minced garlic1 tsp minced ginger1 tbsp toasted sesame seedsRecipe 🍳Julienne the cucumbers into thin strips.In a bowl, combine tahini, mayonnaise, Jin-ganjang, vinegar, agave syrup, Yondu, sesame oil, chili oil, and water. Mix well until smooth and no lumps remain.Add the minced garlic and minced ginger to the sauce and mix to enhance the savory depth.Cook the somyeon in boiling water, then drain without rinsing in cold water, keeping the noodles warm.Place the warm noodles in a bowl, add the sesame sauce, and toss evenly to coat.Transfer the noodles to a serving bowl, top with the julienned cucumber, and sprinkle freshly ground toasted sesame seeds to finish.Julienne the cucumber. Make the sauce by mixing the sesame sauce ingredients with garlic and ginger.Cook the somyeon, drain, and toss with the sauce.Garnish with cucumber and freshly ground toasted sesame seeds.Cooking tips 💡If the sauce is too thick, gradually add a little more water to adjust the consistency.For a richer sesame aroma, grind the sesame seeds with a mortar and pestle just before serving.Recommended for 🙋⭐Those who want to enjoy an exotic, nutty noodle dish without hassle.⭐Those looking to make a unique bibim guksu infused with garlic and ginger flavors.