Eosinophilic Esophagitis Friendly Vegan Bibim Guksu
Total time30 min
Prep time20 min
Cook time10 min
4.5(16)
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Learn more āIngredients
4 servings
For the sauce
- for the sauce:
- 3 tbsp gochujang
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 1 tbsp maple syrup
- 1 tbsp toasted sesame oil
- 1 tsp gochugaru (korean red pepper flakes)
- 1 clove garlic, finely grated
For the noodles and toppings
- for the noodles and toppings:
- 12 oz buckwheat soba noodles
- 1 medium cucumber, julienned or thinly sliced
- 2 medium carrots, peeled and julienned
- 3 scallions, thinly sliced (green parts only)
- 1 tbsp toasted sesame seeds
- 1 tsp toasted sesame oil
- 1 tsp salt
- 1 ripe avocado, thinly sliced (optional)
Instructions
- 1
In a small bowl, whisk together the gochujang, rice vinegar, soy sauce, maple syrup, toasted sesame oil, gochugaru, and grated garlic until smooth and fully combined. Set aside.
- 2
Bring a large pot of water to a boil over high heat. Add the salt and buckwheat soba noodles and cook according to the package directions, usually 4ā6 minutes, until tender with no chalky center.
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