1
Boil the buckwheat noodles in a pot until chewy, reserve 2 tbsp of the noodle water, then rinse in cold water and drain.
Peanut Butter Buckwheat Bibim Guksu
A healthy bibim guksu recipe that uses peanut butter instead of gochujang and vinegar for a nutty and unique flavor.
KoreanNoodles
📝 7 steps
What You'll Need
Buckwheat noodles2 servings
Sesame oil1 tsp
Lemon juice1 tbsp
Salt1/4 tsp
PepperA little
Noodle boiling water2 tbsp
Garlic2 tsp
Peanut butter4 tbsp
Amino soy sauce3 tbsp
Honey1 tbsp
Cucumber1 piece
Cabbage150g
Paprika1/3 piece
Onion100g
Cilantro1 handful
Instructions
2
Toss the boiled buckwheat noodles with 1 tsp of sesame oil, 1 tbsp of lemon juice, 1/4 tsp of salt, a little pepper, and the reserved 2 tbsp of noodle water, then portion into plates.
3
In a bowl, mix 2 tsp of garlic, 4 tbsp of peanut butter, 3 tbsp of amino soy sauce, 2 tbsp of lemon juice, and 1 tbsp of honey to make the sauce.
4
Cut the cucumber into 3 sections, peel in a spiral, and julienne; thinly julienne the cabbage, paprika, onion, and cilantro.
5
Add the prepared vegetables into the bowl with the sauce and toss evenly.
6
Place the tossed vegetable sauce evenly over the buckwheat noodles on the plates.
7
Finish by topping with cherry tomatoes, dried seaweed, or sesame seeds if desired.