Bibim Guksu (Spicy Mixed Noodles) - Egg-Free

Instructions

1. 1Bring a large heavy-bottomed pot of unsalted water to a rolling boil over high heat. Add the about 340 g Wheat Noodles and cook for 3 to 5 minutes, or until tender but still slightly firm to the bite. Drain the noodles immediately and rinse them thoroughly under cold running water to stop the cooking process and remove excess starch. Set aside.
2. 2In a medium bowl, whisk together the 4 tbsp Gochujang, 2 tbsp Rice Vinegar, 1 tbsp Soy Sauce, 1 tbsp Sugar, 1 tbsp Sesame Oil, and 1 clove minced Garlic until well combined. This creates your spicy sauce.
3. 3Prepare your vegetables: ensure the 1/2 medium Cucumber and 1/2 medium Carrot are julienned into thin matchsticks. Shred the 2 cups Lettuce. Chop the 1/2 cup Kimchi.
4. 4In a large mixing bowl, combine the drained and rinsed about 340 g Wheat Noodles with the julienned 1/2 medium Cucumber, julienned 1/2 medium Carrot, shredded 2 cups Lettuce, and chopped 1/2 cup Kimchi.
5. 5Pour the prepared spicy sauce over the noodle and vegetable mixture in the large bowl. Use tongs or chopsticks to toss everything together thoroughly, ensuring all ingredients are evenly coated with the sauce.
6. 6Transfer the mixed noodles to serving bowls. Garnish generously with the 1 tbsp Sesame Seeds before serving immediately.

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