Cashew Free Gluten Free Bibim Guksu
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Learn more āIngredients
4 servings
For the noodles
- 12 oz gluten free soba noodles or gluten free rice noodles (medium width)
- 1 tsp sesame oil
For the sauce
- 3 tbsp gochujang
- 2 tbsp tamari
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey or maple syrup
- 1 tsp gochugaru (korean red pepper flakes)
- 2 tsp toasted sesame seeds
For the egg crepe
- 2 large eggs
- 1 pinch salt
- 1 tsp neutral oil (such as avocado oil or canola oil)
For serving
- 1 medium english cucumber, julienned or cut into thin matchsticks
- 2 green onions (green tops only), thinly sliced
- 1 tsp toasted sesame seeds (optional)
Instructions
- 1
Bring a large pot of water to a boil. Cook the gluten free noodles according to the package directions until tender but still slightly firm. Drain in a colander and rinse immediately under cold running water until the noodles are completely cold, tossing to chill evenly. Drain well, transfer to a large mixing bowl, and toss with 1 tsp sesame oil to prevent sticking.
- 2
In a small bowl, whisk together the gochujang, tamari, rice vinegar, 1 tbsp sesame oil, honey, gochugaru, and 2 tsp toasted sesame seeds until smooth and uniform.
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