Vegetarian Bibim Noodle Recipe
Cold yellow thick noodle tossed on spiced bean paste sauce, kikurage, corn, cucumber, sesame seed, tofu skin(inari)(no soup)
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Ingredients
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Noodles
Sauce
Vegetables and Toppings
Method
Noodles Preparation
Bring a large pot of water to a boil. Add the yellow thick noodles and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
Sauce Preparation
In a small bowl, combine the gochujang, soy sauce, sesame oil, sugar, and rice vinegar. Mix well until the sugar is dissolved and the ingredients are fully combined. Set aside.
Vegetables and Toppings Preparation
If using dried kikurage, soak them in warm water for about 20 minutes until softened. Drain and slice into thin strips. If using fresh kikurage, simply clean and slice them.
If using fresh corn, cook it in boiling water for about 5 minutes, then cool and cut the kernels off the cob. If using canned corn, simply drain and rinse.
Wash the cucumber and cut it into thin julienne strips.
If the tofu skin is not pre-prepared, slice it into bite-sized pieces.
Toast the sesame seeds in a dry pan over medium heat until golden brown, about 3-5 minutes. Remove from heat and set aside.
Assembly
In a large mixing bowl, combine the cooked noodles, spiced bean paste sauce, kikurage, corn, cucumber, and tofu skin. Toss gently until all ingredients are evenly coated with the sauce.
Serve the bibim noodles in bowls, garnished with toasted sesame seeds on top.