Bibimbap (literally meaning "mixed rice") is a beloved Korean dish consisting of seasoned vegetables and spicy fermented red pepper paste (gochujang) artfully arranged over a bed of warm rice. It's a very delicious and filling meal, and this recipe pays it homage. The traditional rice is replaced with chilled udon noodles, and the already quite flavorful gochujang paste is amped up even more with the addition of fresh garlic and sesame oil. Baked tempeh gives this bowl a boost of plant-based protein, and of course, no Korean-inspired recipe is complete without a healthy portion of kimchi!

Cold Udon Noodles With Spicy Bibimbap Sauce [Vegan]

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Serves

2-4

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Ingredients

Spicy Bibimbap Sauce:
  • 1/2 cup gochujang paste
  • 2 garlic cloves, minced finely
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon toasted sesame seeds plus more for garnish
Noodle Bowl:
  • 8 ounces tempeh, rinsed and cut into 8 thin pieces
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon prepared bibimbap sauce
  • 1/2 tablespoon toasted sesame oil
  • 2 bundles of udon noodles
  • 4 cups baby spinach
  • 1 carrot, peeled and shaved into long ribbons
  • 1 cup shredded purple cabbage
Optional:
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Preparation

  1. Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. Make the bibimbap sauce by combining all ingredients in a bowl, and set aside.
  3. Whisk together soy sauce, vinegar, and 1 tablespoon of the prepared bibimbap sauce. Marinate the pieces of tempeh for 20 minutes, turning halfway through. Transfer the tempeh to the baking sheet, cover with tinfoil, and cook for 15 minutes. Uncover, flip, and spoon on a little of the bibimbap sauce onto each piece of tempeh. Cook for another 10 minutes. The sauce should be dry and able to stick to the tempeh.
  4. While the tempeh is cooking, cook the noodles according to package directions. Drain and rinse with cold water until the noodles are chilled. Toss with some sauce and set aside.
  5. In the empty pot, add a steamer basket and a few inches of water. Steam the spinach until just wilted. Put spinach in a clean dish towel and squeeze out the excess water.
  6. Divide the ingredients into each serving bowl and top with extra sauce. Garnish with extra sesame seeds if you like. Serve and enjoy!
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