Vegan Korean style sweet & spicy cold noodles – “bibim-guksu” – using healthy tofu noodles!
This is the third recipe I’m sharing here using tofu somen noodles, and actually, when I had tofu somen noodles for the very first time, I immediately thought about making this Korean cold noodle dish “bibim-guksu.”
It’s an easy & quick to make recipe that doesn’t require use of heat (pan or pot), which is perfect for hot summer! You just need to chop up some vegetables, cook in a microwave oven and mix (actually, a lot of mixing!).
First, prepare the vegetables. Julienne 1/2 Japanese cucumber.
Pour hot water over 1 fried tofu pouch to remove excess oil, and slice it. Slice 1 dried shiitake mushroom that’s been soaked in water to soften. Combine the tofu pouch and mushroom slices and add 1/2 tsp sesame oil, 1/2 tsp soy sauce and a pinch of salt. Cover and microwave on high for 1.5 minute. Set aside.
Second, make the sauce by combining: 1 tsp roughly ground Korean chili powder, 1 clove garlic (ground), 1/2 Tbsp sesame oil, 1/2 Tbsp amazake concentrate, 1 Tbsp Korean hot pepper paste (gochujang) and 1/2 tsp roasted white sesame seeds. Mix well.
Third, mix them all together! Combine julienned cucumber, fried tofu pouch slices and shiitake mushroom slices. Put about half of the sauce and mix well so each vegetable piece is coated with the sauce.
Drain 1 pack of chilled tofu somen noodles and add the rest of the sauce. Mix well, making sure the noodles are coated well with the sauce.
Combine the vegetables and noodles. Mix well. That’s it!
Mix some more as you eat it:)
This cold dish has a very nice balance of sweet & spicy! I only put tofu pouch, shiitake mushroom and cucumber in it, but you could also add all sorts of salad vegetables and make it a big salad noodle dish… Enjoy!