Bibim Guksu (Spicy Cold Noodle Salad) - Dairy-Free

Ingredients

• about 225 g Buckwheat noodles (Soba noodles)
• 3 tbsp Gochujang (Korean chili paste)
• 2 tbsp Rice vinegar
• 1 tbsp Soy sauce (gluten-free)
• 1 tbsp Sesame oil
• 1 tbsp Honey
• 1 clove Garlic, minced
• 1 medium Cucumber, julienned
• 1 medium Carrot, julienned
• 0.5 cup Kimchi, chopped
• 2 large Hard-boiled eggs, halved
• 1 tsp Sesame seeds

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Bring a large pot of water to a rolling boil over high heat (100°C / 100°C). Add the about 225 g buckwheat noodles to the boiling water. Cook for 3 to 5 minutes, or until the noodles are tender but still firm to the bite.
2. 2Drain the noodles thoroughly in a colander, then rinse them under cold running water until completely cool. Drain very well again to remove all excess water.
3. 3Mince the 1 clove of garlic. Using a julienne peeler or sharp knife, cut the 1 medium cucumber into thin strips and the 1 medium carrot into thin strips. Chop the 0.5 cup of kimchi into bite-sized pieces. Carefully halve the 2 large hard-boiled eggs.
4. 4In a large mixing bowl, combine the 3 tbsp gochujang, 2 tbsp rice vinegar, 1 tbsp gluten-free soy sauce, 1 tbsp sesame oil, 1 tbsp honey, and the 1 clove of minced garlic. Whisk these ingredients together until the sauce is smooth and well combined.
5. 5Add the thoroughly drained about 225 g buckwheat noodles, the julienned 1 medium cucumber, the julienned 1 medium carrot, and the chopped 0.5 cup kimchi to the large mixing bowl containing the dressing. Gently toss all the ingredients together using tongs or large spoons until the noodles and vegetables are evenly coated with the spicy dressing.
6. 6Divide the prepared noodle salad evenly among four serving bowls. Place one half of a hard-boiled egg on top of each serving. Sprinkle the 1 tsp sesame seeds over the top of the salads and serve immediately.

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