Vegan Bibim Guksu (Korean Spicy Cold Noodles) made with Eden Foods Organic 100% Buckwheat Soba and fresh vegetables in a bright, spicy-sweet sauce.
You know how you sometimes look back at old photos and remember yourself through a haze of nostalgia—fixating on a haircut, an outfit, or the way you felt in that moment? I do that all the time. Earlier this year I cut my hair into an asymmetrical pixie: at first it felt freeing, low-maintenance, and fun. Lately, I’ve been caught wishing it were longer, dreaming about braids and ponytails. It’s a funny reminder that we don’t always appreciate the present while we’re in it.
Food feels cyclical to me in the same way. Recipes come in and out of rotation, and sometimes a simple, satisfying dish returns right when you need it. This Vegan Bibim Guksu is one of those recipes—cool, crisp, and easy to assemble. It’s perfect for warm days or anytime you want a quick, refreshing meal full of texture and bold flavor.
What You Need to Make Vegan Bibim Guksu
This version of Bibim Guksu uses 100% buckwheat soba noodles and fresh, crunchy vegetables tossed in a spicy-sweet gochujang sauce. It comes together quickly and stores well when plated components are kept separate.
- Organic 100% buckwheat soba noodles (8 oz)
- Red cabbage, thinly sliced (about 1 cup)
- English cucumber, sliced into strips
- Carrots, shredded (3–4)
- Green onions, diced (about 1 cup)
- Organic kimchi sauerkraut (optional, about ½ cup)
Only the noodles require stovetop time. Cook them according to the package directions—watch carefully so they don’t overcook, as buckwheat soba can become mushy if left too long. Because this is a chilled noodle salad, rinse the cooked noodles under cold water and drain completely. Toss lightly with a little toasted sesame oil to prevent clumping if desired.
Sauce Ingredients
- 2 TBSP gochujang (look for a gluten-free variety if needed)
- 2 TBSP organic brown rice vinegar
- 1 TBSP Tamari Lite (or low-sodium soy sauce)
- 2 TBSP maple syrup
- 1 TBSP toasted sesame oil
- 1 TBSP organic brown sesame seeds (optional: toast for extra aroma)
The sauce is quick to whisk by hand. In a small bowl, combine gochujang, rice vinegar, tamari, maple syrup, sesame oil, and sesame seeds. Taste and adjust the balance—add a splash more vinegar for brightness, more maple for sweetness, or a touch more gochujang if you like extra heat. Set the sauce aside while you finish the noodles and prep the vegetables.
How to Assemble
- Cook the buckwheat soba noodles according to package instructions. Drain and rinse under cold water; drain well.
- While noodles cook, prepare the sauce and chop the vegetables.
- Place cooled noodles in a medium bowl, pour the sauce over them, and toss gently to coat.
- Top with sliced cucumber, shredded carrots, thinly sliced red cabbage, and diced green onions. Add kimchi sauerkraut if you enjoy a tangy, spicy boost.
- Serve immediately. Optionally add a protein on top—traditionally a halved hard-boiled egg is common, but it’s omitted here to keep the dish vegan.
Tips, Storage & Notes
– Do not overcook the soba; cook just until tender and then plunge into cold water to stop cooking. Toss with a little sesame oil so the noodles don’t stick together.
– Toast sesame seeds in a dry skillet over medium heat for 1–2 minutes until fragrant for a nuttier finish, or use them untoasted for a milder flavor.
– Leftovers: store noodles and vegetables separately in airtight containers in the refrigerator for 2–3 days. Dress the noodles just before serving to preserve texture.
– If you want to reduce the heat, swap half the gochujang for a milder chili paste or decrease to taste. For added umami, a splash of mushroom-based seasoning or a teaspoon of miso blended into the sauce works well—though that is optional.
Recipe Summary
- Author: Flora & Vino
- Total Time: 23 minutes
- Yield: 3–4 servings
- Diet: Vegan
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Lunch, Dinner, Noodles
- Method: Stovetop
- Cuisine: Korean-inspired
If you make this Vegan Bibim Guksu, I’d love to hear how it turned out. Leave a comment with any tweaks you made, and tag your photos on social channels with the hashtag #floraandvino so I can see your creations. Enjoy this bright, spicy, and texturally satisfying noodle bowl—perfect for warm weather and easy weeknight meals.
This post was made in partnership with Eden Foods; all opinions and recipe directions are my own. Thanks for supporting the brands that help bring recipes like this to life.