Vegan Korean Spicy Mixed Noodles (Bibim Guksu 비빔국수)

Ingredients

• 120 g somyeon (, dry thin wheat noodles )
• 2-4 tbsp gochujang (, add more or less depending on desired heat and taste (see notes))
• 1/2 cup chopped vegan kimchi
• 1/4 cup vegan kimchi juice
• 1 1/2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp liquid sweetener (such as rice syrup, agave, maple syrup, etc.)
• 1 tsp sugar
• 1 tbsp sesame oil
• 1 tsp sesame seeds
• 1 clove garlic (minced)
• 1 scallion or green onion (chopped)
• Julienned cucumber
• Sliced scallion for garnish
• More chopped vegan kimchi
• Sliced pickled radish (or danmuji)
• Pan-fried veggie dumplings
• Chili oil

Instructions

1. 1

   Mix all the sauce ingredients into a bowl. Set aside. It's important to prepare the sauce before cooking the noodles so you can immediately add the noodles in the sauce later on.

2. 2

   Heat a small pot of water over high heat. When it boils, add in the noodles.

3. 3

   Leave the noodles to cook for a few minutes until still very chewy. Turn off the heat.

4. 4

   Strain then noodles from from the water.

5. 5

   Immediately run the noodles through cold water 3 to 4 times to stop cooking and to cool them. I also like to add some ice cubes to really get these noodles cold.If you’d like to enjoy these noodles hot, you can immediately transfer the noodles into the sauce.

6. 6

   Add the noodles into sauce.

7. 7

   Mix the noodles into the sauce until well coated.

8. 8

   Serve with some chopped vegan kimch and more scallions, if you’d like. Mix well again.

9. 9

   You can also enjoy this with a side of some pickled radish and more kimchi.

10. 10

    In another version, I made these with some pan-fried veggie dumplings.