Kimchi is a fermented condiment made from any number of vegetables. In this recipe, I like to use a very spicy cabbage kimchi, and I recommend you do, too. Taste your kimchi first and use less of it if you want a milder salad, and certainly feel free to add more if you want to give the dish more kick. Kimchi is often made with shellfish or other animal ingredients, so be sure to look for a vegan brand for this recipe. Both kimchi and gochujang (Korean chile paste) are available in the Asian section of grocery stores or online.

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By Del Sroufe,

Last Updated:


  • 1 pound brown rice noodles, cooked according to package directions, drained, and rinsed until cool
  • 2 ½ cups chopped cabbage kimchi (vegetarian variety)
  • 3 to 4 tablespoons gochujang
  • 4 green onions (white and green parts), thinly sliced
  • 1 medium cucumber, halved, seeded and thinly sliced
  • 2 tablespoons sesame seeds, toasted


  • Place the rice noodles, kimchi, gochujang, and mung bean sprouts in a large bowl and mix well.
  • To serve, divide the mixture between four individual plates and garnish each with the green onions, cucumber slices, and sesame seeds.

Comments (5)

(5 from 3 votes)

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Shanda Landes

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!


Delicious recipe

About the Author

Headshot of Def Sroufe

About the Author

Del Sroufe

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.
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