Hazelnut Free Soba Bibim Guksu
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Learn more āIngredients
4 servings
For the noodles
- 12 oz 100% buckwheat soba noodles
- 1 tsp toasted sesame oil
For the sauce
- 3 tbsp gochujang
- 2 tbsp tamari
- 2 tbsp maple syrup
- 1 tbsp garlic-infused oil
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp gochugaru (korean red pepper flakes) (optional)
For the toppings
- 1 large english cucumber, julienned or cut into thin matchsticks
- 2 medium carrots, peeled and julienned
- 4 large eggs
- 4 scallions, green tops only, thinly sliced
- 1 tbsp toasted sesame seeds
- 1 tsp toasted sesame oil, for drizzling (optional)
Instructions
- 1
Bring a large pot of water to a boil over high heat. Cook the soba noodles according to the package directions, usually 4ā6 minutes, until tender with no chalky center. Drain in a colander and rinse immediately under cold running water, rubbing the noodles together with your hands, until completely cold and no longer starchy. Drain well, then transfer to a medium bowl and toss with 1 tsp toasted sesame oil to prevent sticking.
- 2
While the noodles cook, bring a small saucepan of water to a boil. Gently lower the eggs in and cook for exactly 7 minutes for a jammy, slightly soft yolk. Transfer immediately to a bowl of ice water and let sit for 5 minutes, then peel and halve lengthwise. The yolks should be set at the edges but still slightly soft at the center.
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