Soy Milk Bibim Noodles with Giant Fried Squid (Healthy & Crispy Korean Noodles)

 

Hello everyone!

This is Hyeng’s Kitchen 😊💚

Today, I tried making bibim noodles with soybean noodles.

No stove was used for this recipe, and the fried squid was cooked in the air fryer, so it’s a lighter and easier dish overall.

I used Kongdam Baekmyeon Gold, a soybean noodle, and the texture was quite interesting.

It felt somewhere between light konjac noodles and slightly undercooked somen(thin wheat noodles).

Compared to regular wheat noodles, it doesn’t absorb the sauce as much—

so at first, it may taste mild, then suddenly a bit salty. A unique balance!

To be honest, regular somen noodles are still tastier in terms of flavor.

But if you’re trying to eat a little healthier, this soy milk noodle version is definitely worth a try.

I paired it with a sweet, tangy, and spicy bibim sauce that clings nicely to the noodles,

and topped it with crispy giant fried squid for contrast.

Now, let’s get started with the recipe!

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📝 Ingredients (Serves 2)

• 2 soft-boiled eggs

• 6 leaves of small lettuce

• 1/2 cucumber, julienned

• 2 pieces of fried squid

• 2 packs of soybean noodles (Gold)

• 1 drizzle of sesame oil

• A small amount of roasted seaweed flakes

• A pinch of sesame seeds

🌶️ Bibim Sauce (Make Ahead, Marinate for 1 Day)

• 2 tbsp gochujang (Korean red chili paste), heaping

• 2 tbsp allulose

• 1 tbsp sesame seeds

• 2/3 tbsp sesame oil

• 2/3 tbsp soy sauce

• 2 tsp minced garlic

• 2 tbsp water

• 2 tbsp apple cider vinegar

Mix all ingredients well and let the sauce rest in the refrigerator for at least one day.
This helps the flavors meld and creates a deeper, well-balanced taste.

😡😠😡😢😠😟

This sauce was made exactly following the ingredients listed above.
I let it rest in the refrigerator for one day, and I didn’t add any sugar.
It’s flavorful yet light — a recipe that lets you enjoy great taste while staying a bit healthier💚

🍤 Air Fryer Giant Fried Squid

Next, let’s cook the store-bought giant fried squid in the air fryer.

First, preheat the air fryer to 200°C (390°F) for 2 minutes.

Place the frozen fried squid inside, then cook at 180°C (355°F) for 7 minutes per side.

After cooking, let it rest for 1–2 minutes.

This short resting time makes the squid extra crispy and even more delicious!

🍜 Preparing the Soybean Noodles

I prepared 2 packs of soy milk noodles for this recipe.

Drain both packs in a strainer, then rinse them once under cold running water.

This helps remove any slight smell the noodles might have.

After rinsing, place them back in the strainer and let them drain naturally.

Unlike regular somen noodles, you don’t need to squeeze out the water —

they won’t get watery or diluted.

🥒🥚 Prep the Toppings

Thinly julienne half a cucumber,

and cut 2 soft-boiled eggs in half.

That’s it — simple and clean!

🥬 Mixing the Noodles

Prepare 6–8 small lettuce leaves.

Wash them well, shake off the excess water, and cut them into bite-sized pieces.

Place the drained 2 packs of noodles into a bowl along with the lettuce.

Drizzle a small amount of sesame oil and mix everything together first.

This little step makes the noodles bouncier and nuttier —

almost like giving them a light sesame oil coating 😊

(For Koreans, this is what we mean by “one drizzle” 😄)

🌶️ Add the Sauce

Pour in 4 tablespoons of the sauce and mix well.

Feel free to adjust the amount to your taste 😊

✨ Final Touch

Ta-da! The bibim noodles are ready.

Now, let’s move on to plating!

🍽️ Today’s Plating

For today’s plating, start by placing the noodles into a street-style bowl.
Use the lettuce you mixed in earlier to create a light ring around the edges.

Then top with soft-boiled eggs, cucumber, roasted seaweed flakes, sesame seeds,
and finish with the giant fried squid on top.

Simple, balanced, and done!

🐿️ Taste Test Time

Today’s taste-testing friend is a sky squirrel 🐿️
So… how does it taste, little squirrel?

🐿️ Sky Squirrel’s Review

“Hmm… it’s not quite as tasty as regular somen noodles!
But still — being able to enjoy bibim noodles in a healthier way makes me happy.
The sweet, spicy, and tangy sauce is definitely the key!
And the lettuce? You have to eat it together with the noodles.

The fried squid is delicious too!”

— Reviewed by the Sky Squirrel 🐿️

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🎄 Final Thoughts

So, how was making bibim noodles with soy milk noodles today? 😊

If you’d rather use regular somen noodles, that works perfectly too!
Just boil them in boiling water for 3 minutes, rinse well under cold water while rubbing off the starch,
then squeeze out the excess water.
Toss the noodles with sesame oil first to coat them, and mix in the sauce the same way.

Even my parents were split on this one —
half liked it, half said “hmm…” 😆
Personally, I still prefer somen noodles,
but the soy milk noodles weren’t bad at all.

Cooking without using the stove made everything quicker and easier,
which I really enjoyed.

Thank you so much for reading today’s post with care.
This Hyeng’s Kitchen will be heading out now — see you next time!

And by the way, today is Christmas in Korea 🎄
Merry Christmas everyone!!!

See you soon — bye!💚
Ppong—!!! ㅎㅅㅎ

(Santa Kong says: Merry Christmas to you all! 🎅🐾)

Recipe Source: hyeng butler's Korean food blog

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