Legume Free Vegan Bibim Guksu
Total time30 min
Prep time20 min
Cook time10 min
4.5(16)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!