Rye Free Vegan Bibim Guksu

Total time30 min

Prep time20 min

Cook time10 min

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Ingredients

4 servings

For the sauce

for the sauce:
3 tbsp gochujang
O'Food Gochujang Brown Rice Red Pepper Paste 17.6 oz Mother in Law's Gochujang Fermented Chile Paste Concentrate Original Trader Joe's Gochujang Korean Fermented Red Pepper Paste 7.05 oz Gochujang Hot Pepper Paste Sunny's Gourmet Products Korean Gochujang Fermented Hot Pepper Sauce 15.5 oz
See all
2 tbsp rice vinegar
1 tbsp soy sauce
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 4–6 minutes, until tender with no chalky center.

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