Vegan Brothy Bibim Guksa with Kimchi
Curious about the Korean food kimchi, but not what recipes to try? This twist on a traditional Korean side dish, Bibimguksa, is an easy way to introduce kimchi to your dinner guests in the colder winter months. Made with noodles, a healthy dose of vegetables and (of course) kimchi, this brothy twist on bibim guksa is a wonderful introduction to Korean food.
Ingredients
For the Gochujang Spiced Broth
- 1 tbsp sesame oil
- 1 tbsp fresh ginger peeled and minced
- 2 cloves garlic minced or crushed
- 3 scallions sliced thin with the white and green parts separated
- 1 quart low-sodium vegetable broth
- 1/4 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 sesame oil
- 1 carrot washed and spiralized (or julienned)
- 1 English cucumber washed and spiralized (or julienned)
- 1/2 head purple cabbage sliced thin
For Putting the Bibim Guksa Bowls Together
- 1 pkg Lotus Foods' Millet and Brown Rice Ramen Noodles There are 4 "bricks" per package - plan one 1 brick per person
- 1 cup kimchi plan on a 1/4 cup per bowl. I like Wild Brine's Korean Kimchi
- sesame seeds
- scallions greens slice these on the diagonal for great presentation
Instructions
Making the Broth
- Heat up the sesame oil in a large stock pot. When hot, add the fresh ginger, garlic and scallions. Sauté briefly, being careful not to burn.
- Add the vegetable broth, soy sauce and gochujang sauce. Allow to simmer while you prepare the other ingredients.
Making the Sweet & Sour Salad
- Spiralize or julienne the carrot and the English cucumber. Thin slice the purple cabbage. Combine in a medium-sized glass bowl and set aside.
- Prepare the dressing by combining the gochujang, rice vinegar, soy sauce, maple syrup and sesame oil. Stir until well-combined and toss with the vegetables.
Putting the Brothy Bibim Guksa Bowls Together
- Prepare the Lotus Foods’ Millet and Brown Rice Noodles in accordance with package directions. I like them to be al dente so that they stay pleasantly chewy in the broth.
- Add the prepared noodles to the bottom of your noodle bowls, ladle to hot broth over the noodles and top with the sweet and sour vegetable salad. Finish with a small spoonful of kimchi, sesame seeds and scallion greens.