Turkey Free Vegan Bibim Guksu

Total time30 min

Prep time20 min

Cook time10 min

4.5

(16)

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Ingredients

4 servings

For the sauce

for the sauce:
3 tbsp gochujang
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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