Vegan Bibim Guksu Recipe

Ingredients

• 200 gram Somyeon (thin wheat noodles)
• 1 small English Cucumber, julienned
• 1 small carrot, julienned
• 2 sprig green onion, finely chopped
• 1 tablespoon white sesame seeds
• handful of fresh coriander leaves, chopped
• 2 tablespoon Gochujang (Korean red chilli paste)
• 1 tablespoon toasted sesame oil
• 1 tablespoon minced garlic
• 1 tablespoon light soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon Gochugaru (red chilli powder)
• 1 teaspoon honey or maple syrup
• 1/4 Cup boiled noodles water

Instructions

1. 1

   In a medium bowl, combine the gochujang, soy sauce, chilli powder, rice vinegar, maple syrup, toasted sesame oil, and minced garlic.

2. 2

   If you like it extra tangy, add 1 tablespoon of kimchi juice here. Mix until smooth and set aside. If the sauce seems too thick, add 1 – 2 tablespoons of boiled noodles water to get the desired consistency.

3. 3

   Bring a large pot of water to a rolling boil. Add your somyeon noodles, stirring immediately so they don’t stick together. Cook according to package instructions (usually 3 to 4 minutes).

4. 4

   Drain the noodles immediately and plunge them into a bowl of ice water. Using your hands, vigorously wash the noodles under cold running water. This removes the excess starch, preventing them from becoming gummy and giving them that signature snappy texture. Drain thoroughly.

5. 5

   Add the fully drained, cold noodles to your bowl of sauce. Toss well until every strand is beautifully coated in a vibrant crimson red. Divide the noodles into two bowls. Arrange your julienned cucumbers, carrots, chopped vegan kimchi, and fresh greens on top.

6. 6

   Garnish Bibim Guksu with sliced green onions and an extra sprinkle of sesame seeds. Serve chilled.