Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.see more from this author
This is a family favorite! We make our own kimchi and grow our own sprouts.
This is just Bibim Guksu with a few missing ingredients.
GochuJang is usually mixed first with equal part vinegar, soy sauce, sugar (or honey), minced garlic, to create a basic YangNyum Jang.
There are other things you can add to the sauce:
– If you don’t mind the oil, toasted sesame seed oil or toasted perilla oil(referred to as wild sesame in Korea) is also used as part of the mixing sauce.
-Few tablespoons of the liquid from the kimchi jar is also a great addition.
-Switching out the rice noodles for buckwheat/soba noodles add an extra depth to the flavor.
*google “bibim guksu” for more ideas.
Since I didn’t have all the ingredients I made a version of this salad and it was delicious.
Will be making up another batch again this week.
It’s worth being careful that traditionally kimchee is not vegan (or even veggie) so always check that it doesn’t contain fish!