Vegan Bibim Guksu (Spicy Cold Noodles)

Ingredients

• 8 oz Somyeon Noodles (thin wheat noodles)
• 1/2 medium Cucumber
• 1/2 medium Carrot
• 1/2 cup Kimchi (vegan)
• 3 tablespoons Gochujang (Korean Chili Paste)
• 2 tablespoons Rice Vinegar
• 1 tablespoon Maple Syrup
• 1 tablespoon Sesame Oil
• 1 clove Garlic
• 1/2 tablespoon Soy Sauce
• 1 tablespoon Toasted Sesame Seeds

Instructions

1. 1Place a large heavy-bottomed pot of water on the stove over high heat. Bring the water to a rolling boil, which is when large bubbles rapidly break the surface. Add the 8 oz Somyeon Noodles to the boiling water and cook for 3 to 4 minutes, or until the noodles are tender but still have a slight bite (al dente). Drain the noodles immediately in a colander and rinse them thoroughly under cold running water to stop the cooking process and remove excess starch. Drain the noodles very well.
2. 2Prepare the vegetables and kimchi. Cut the 1/2 medium Cucumber into thin matchsticks (julienne). Cut the 1/2 medium Carrot into thin matchsticks (julienne). Finely chop the 1/2 cup Kimchi (vegan).
3. 3Make the sauce. In a medium bowl, add the 3 tablespoons Gochujang (Korean Chili Paste), 2 tablespoons Rice Vinegar, 1 tablespoon Maple Syrup, 1 tablespoon Sesame Oil, 1 clove Garlic (minced), and 1/2 tablespoon Soy Sauce. Whisk all the ingredients together until the sauce is smooth and well combined.
4. 4Assemble the dish. In a large serving bowl, combine the drained noodles, the julienned 1/2 medium Cucumber, the julienned 1/2 medium Carrot, and the chopped 1/2 cup Kimchi (vegan).
5. 5Add the prepared sauce to the bowl with the noodles and vegetables. Use tongs or two large spoons to toss everything together thoroughly, ensuring the sauce evenly coats all the ingredients. This step should take about 1 minute.
6. 6Garnish the dish with the 1 tablespoon Toasted Sesame Seeds. Serve the Vegan Bibim Guksu chilled immediately.

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