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Linguini – Bibim Guksu – Korean Noodle Bowl

Chef’s Notes

  • Add grilled chicken or grilled shrimp to add protein
  • This can be served cold or room temperature.
  • Add more or less gochujang chili sauce to control the heat of the dish. Gochujang is sweeter and slightly less spicy than Sriracha. Add Sriracha to increase heat for much spicier dish.

    • Yield:2 Bowl Meals

    Ingredients

    4-5x JGP Linguini Nests
    1 Small English cucumber
    1 Carrot
    ½ Cup Snow Peas
    3-4 Radish
    ½ Cup Shredded Purple Cabbage
    1 Cup Shredded Lettuce
    ½ Cup Kimchi
    Sauce:
    2 TBL Gochujang Sauce
    2 TBL Sesame Oil
    1 TBL Honey
    2 TBL Rice Vinegar
    2 TBL Green onion slice (optional, garnish)
    2 TSP Black Sesame Seeds (optional, garnish)
    Salt & Pepper

    Directions

    1. Prepare ingredients: Slice carrots, cucumber, radish into ¼” matchstick slices. Slice diagonally snow peas.
    2. Cook linguini pasta according to directions, about 1 – 1.5min. Quickly cool under cold running water and set aside.
    3. For the sauce, combine all sauce ingredients in a small bowl. Whisk together until smooth.
    4. Mix the cooled linguini with half the sauce.
    5. To plate, put a bundle of the pasta down first. Organize the remaining ingredients in the bowl around the linguini. Drizzle remaining sauce over the pasta and vegetables.
    6. Garnish with sesame seeds or green onion

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