Bibim Guksu (Spicy Mixed Noodles) with No Soy
A vibrant and refreshing Korean noodle dish with a spicy and tangy sauce. This recipe avoids soy by using tamari-free gochujang and coconut aminos.
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Ingredients
- about 225 g Dried Thin Wheat Noodles (Somen or similar)
- 3 tbsp Gochujang (Korean chili paste)
- 2 tbsp Coconut Aminos (Soy Sauce Substitute)
- 3 tbsp Rice Vinegar
- 1 tbsp Sesame Oil
- 1 clove Garlic, minced
- 1 tbsp Sugar
- 0.5 cup Cucumber, julienned
- 0.5 cup Carrot, julienned
- 0.5 cup Kimchi, chopped (optional)
- 2 large Hard-boiled Eggs, halved (optional)
- 1 tsp Sesame Seeds, for garnish
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Bring a large heavy-bottomed pot of water to a rolling boil. Add the about 225 g Dried Thin 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 the noodles aside.
- 2In a medium-sized bowl, combine the 3 tbsp Gochujang, 2 tbsp Coconut Aminos, 3 tbsp Rice Vinegar, 1 tbsp Sesame Oil, 1 clove minced Garlic, and 1 tbsp Sugar. Whisk these ingredients together until the sauce is smooth and well combined.
- 3In a large mixing bowl, place the drained noodles, 0.5 cup julienned Cucumber, 0.5 cup julienned Carrot, and 0.5 cup chopped Kimchi (if using).
- 4Pour the prepared sauce over the noodles and vegetables in the large mixing bowl. Use tongs or two large spoons to toss everything together thoroughly, ensuring the noodles and vegetables are evenly coated with the sauce.
- 5Divide the bibim guksu among four serving bowls. If using, place 2 halved Hard-boiled Eggs on top of each serving. Garnish with 1 tsp Sesame Seeds before serving immediately.
Substitutions
Soy Sauce → Coconut Aminos(avoids Soy)
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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