Dinner for 2

Bibim Guksu

Name: Bibim Guksu
Total time: 25 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 8 oz buckwheat noodles or wheat flour noodles; 1 small cucumber; 1 small carrot; 2 oz red cabbage leaves; 2 oz lettuce leaves; 1/2 cup thinly sliced kimchi; 1 boiled egg - optional; 2 tsp sesame seeds; 3 tbsp korean chili pepper paste; 1 tbsp korean chili pepper flakes; 1 tsp korean/asian hot mustard paste (optional); 2 tbsp sugar (optional); 2 tbsp rice vinegar or apple cider vinegar (optional); 1 tbsp soy sauce; 1 clove garlic minced

Cold buckwheat noodles are tossed with a spicy Korean chili sauce, crunchy vegetables, kimchi, and sesame seeds.

$2.35per serving $$

25 minstart to table

2servings

Korean Vegetarian Dairy-free Budget Dinners

Ingredients

8 oz buckwheat noodles or wheat flour noodles
1 small cucumber
1 small carrot
2 oz red cabbage leaves
2 oz lettuce leaves
1/2 cup thinly sliced kimchi
1 boiled egg - optional
2 tsp sesame seeds
3 tbsp korean chili pepper paste
1 tbsp korean chili pepper flakes
1 tsp korean/asian hot mustard paste (optional)
2 tbsp sugar (optional)
2 tbsp rice vinegar or apple cider vinegar (optional)
1 tbsp soy sauce
1 clove garlic minced

Steps

Bring a large pot of water to a boil, then cook the noodles according to the package directions until tender.
Whisk the chili paste, chili flakes, mustard, sugar, vinegar, soy sauce, garlic, and 2 tablespoons water in a bowl.
Slice the cucumber, carrot, cabbage, and lettuce into thin strips.
Drain and rinse the noodles under cold water, then drain them well.
Toss the noodles with the sauce, vegetables, kimchi, and sesame seeds, then top with the boiled egg if using.