This twist on the traditional Korean side dish is made with Buckwheat Noodles, a healthy dose of vegetables and spiced broth.
For The Gochujang Spiced Broth:
1 tbsp Olive Oil
1 tbsp Fresh Ginger, peeled and minced
2 Garlic Cloves, minced or crushed
3 Scallions, sliced thin with the white and green parts separated
2 Low-sodium Vegetable Broth
0.25 cup Tamari
1 tbsp Gochujang
For The Sweet & Sour Salad:
1 tbsp Gochujang
2 tbsp Rice Vinegar
1 tbsp Soy Sauce
1 tbsp Maple Syrup
1 tbsp Olive Oil
1 Carrot, washed and spiralized (or julienned)
0.50 head of Purple Cabbage, sliced thin
For Putting The Bibim Guksa Bowls Together:
1 packet of Buckwheat Noodles
1 cup Kimchi
Sesame Seeds
Scallion Greens, sliced diagonally for presentation
Recipe Credit Source: https://herbivoreskitchen.com/2020/01/kimchi-curious-give-this-twist-on-korean-food-brothy-bibim-guksa-a-try/
Ingredients
For The Gochujang Spiced Broth:
1 tbsp Olive Oil
1 tbsp Fresh Ginger, peeled and minced
2 Garlic Cloves, minced or crushed
3 Scallions, sliced thin with the white and green parts separated
2 Low-sodium Vegetable Broth
0.25 cup Tamari
1 tbsp Gochujang
For The Sweet & Sour Salad:
1 tbsp Gochujang
2 tbsp Rice Vinegar
1 tbsp Soy Sauce
1 tbsp Maple Syrup
1 tbsp Olive Oil
1 Carrot, washed and spiralized (or julienned)
0.50 head of Purple Cabbage, sliced thin
For Putting The Bibim Guksa Bowls Together:
1 packet of Buckwheat Noodles
1 cup Kimchi
Sesame Seeds
Scallion Greens, sliced diagonally for presentation