Recipe: Bibimbap Pasta With Gochujang Sauce

I’ve always been a sucker for spicy food and good ol’ carbs, so when my mom sent me this delicious recipe—a combination of the popular Korean dish bibimbap and pasta—I just couldn’t resist trying it out right away. Enjoy!

Rice Noodle Sauce

1 cup soy sauce
1 cup vegetable broth
2 Tbsp. rice wine vinegar
1 Tbsp. raw sugar
6 cloves garlic
1 tsp. chili sauce
2 Tbsp. toasted sesame oil

Bibimbap Pasta

8 oz. rice noodles
Vegetable oil spray
1 pkg. (about 400 g) firm tofu
1 large carrot, diced
1 small daikon, diced
1/2 head of bok choy, sliced
1 handful shiitake mushrooms, diced
1 handful bean sprouts
1 handful scallions, chopped
1 cucumber, sliced (optional)
Faux-beef strips (optional)
A dash of turmeric

Gochujang Sauce

2 Tbsp. red chili sauce
2 Tbsp. gochujang paste (available at your local market)
1 cup water

Mix the ingredients for the rice noodle sauce in a saucepan for 10 minutes, at medium-high.
Cook the rice noodles according to the package directions and rinse in cool water. Set aside.
Spray a casserole dish with vegetable oil and spread the rice noodles across the bottom.
Cook the tofu according to package directions (I prefer medium-high), mashing as you stir (until it looks like scrambled eggs). Add the turmeric.
Add 1 to 2 tablespoonfuls of the rice noodle sauce to each vegetable and strip of faux beef. Marinate for 20 to 30 minutes. Spread the remaining sauce over the rice noodles.
Sauté the vegetables and faux-beef strips separately for a couple of minutes.
Add the vegetables and faux-beef strips to the tofu mixture and spread over the rice noodles.
Mix the ingredients for the gochujang sauce together. Serve in a separate dish.
Serve hot!

Makes 6 servings

Posted by Jason Baker