Vegan Bibim Guksu

Total time30 min

Prep time20 min

Cook time10 min

4.5

(16)

Cold, spicy, and deeply satisfying, this Korean-inspired noodle dish is the kind of meal that wakes up your taste buds from the very first bite. The sauce is the real star — gochujang and gochugaru bring layered heat, while rice vinegar, maple syrup, and toasted sesame oil balance everything into something bold and craveable. Every ingredient here is naturally plant-based, so there's no swapping or substituting required; it just works as written. Buckwheat soba noodles get rinsed ice-cold after cooking, giving them that signature springy, slippery texture that makes bibim guksu so addictive. Crisp julienned cucumber and carrot add freshness and crunch, and optional avocado slices make it feel a little more substantial if you want to bulk it up. It comes together in the time it takes to boil a pot of noodles, making it an ideal weeknight dinner or a meal-prep lunch for four. This is the kind of dish that proves plant-based eating doesn't mean sacrificing any of the flavor.

About Fig

Fig 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 →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!