Bibim Guksu (Spicy Mixed Noodles - Gluten-Free)

Ingredients

• 8 oz Sweet potato noodles (glass noodles)
• 3 tbsp Gochujang (Korean chili paste)
• 2 tbsp Rice vinegar
• 1 tbsp Sugar
• 1 clove Garlic, minced
• 1 tbsp Sesame oil
• 1 tbsp Soy sauce alternative (coconut aminos or tamari)
• 1/2 cup Cucumber, julienned
• 1/2 cup Carrot, julienned
• 1 cup Spinach, blanched
• 2 large Hard-boiled egg, halved
• 1 tsp Sesame seeds

Instructions

1. 1Bring a large pot of water to a rolling boil. Add the 8 oz of sweet potato noodles and cook for 5 to 7 minutes, or until they are tender but still have a slight chew. Drain the noodles immediately and rinse them thoroughly under cold running water to stop the cooking process and prevent them from sticking together. Set aside.
2. 2While the noodles are cooking, prepare the sauce. In a medium bowl, whisk together the 3 tbsp of gochujang, 2 tbsp of rice vinegar, 1 tbsp of sugar, 1 minced clove of garlic, 1 tbsp of sesame oil, and 1 tbsp of soy sauce alternative until smooth and well combined.
3. 3Prepare the vegetables. Ensure the 1/2 cup of cucumber and 1/2 cup of carrot are cut into thin matchsticks (julienned). Have the 1 cup of blanched spinach ready.
4. 4In a large mixing bowl, combine the cooled 8 oz of sweet potato noodles, the julienned 1/2 cup of cucumber, the julienned 1/2 cup of carrot, and the 1 cup of blanched spinach.
5. 5Pour the prepared sauce over the noodle and vegetable mixture in the large bowl. Gently toss everything together using tongs or your hands until the noodles and vegetables are evenly coated with the spicy sauce.
6. 6Divide the bibim guksu among four serving bowls. Top each serving with two halves of the 2 large hard-boiled eggs and sprinkle with 1 tsp of sesame seeds.

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