Kimchi noodles 

How to make

Kimchi bibimguksu

INGREDIENTS & INSTRUCTIONS

Yield

2 people

SUITABLE FOR: 

Vegetarians / Vegans

Time

20 minutes

Level

Easy

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180-200 g noodles (somen/soba) ¾-1 dl (vegan) kimchi Sauce: 2 tbsp gochujang 1 tbsp toasted sesame seeds 2 tbsp raw sugar / honey / syrup 1 tbsp rice wine vinegar ½ tbsp toasted sesame oil Optional: 1-2 tsp soy sauce  1 garlic glove  1-3 cm of ginger  1-2 tsp gochugaru 

INGREDIENTS:

Toppings: 10 cm piece of cucumber 1-2 boiled eggs  1-2 tbsp toasted sesame seeds Optional: a handful of carrot, (red) cabbage, bean sprouts, sugar snap peas, tomato, radish... 100-150 g (cold smoked) firm tofu + a few tbsp oil for frying 

INGREDIENTS:

Mix together the ingredients for the sauce. Season to taste with some gochugaru, a dash of soy sauce and a clove of grated garlic and/or a bit of fresh ginger!

Make the sauce

1

Chop the veggies, boil the eggs and noodles. Cool off the noodles in cold water, rinse well. Fry the tofu if using! Mix the noodles with sauce and divide to 2 bowls. Top off with eggs, veggies, tofu and  toasted seasame seeds.  

Assembly

2

Serve!

3

Get the full recipe at