I just found the best way to use kimchi. I've never could've imagine such deliciousness. There's some sweet taste among all the other flavors with an additional touch from toasted sesame.This Korean dish is typically mixed in a sweet and sour sauce along with kimchi and a few sliced vegetables. It's very easy to make since all you have to do is chop and mix.
NOTES:
1. You can use any gluten-free noodles for a GF version and make your homemade kimchi.
2. For the gochujang, you can also use any sweet chilli sauce. I used the mix below I adapted from somewhere online.
3. BE CAREFUL: it's very spicy!!! I would recommend mixing just a small amount to your noodles and then add more to taste in small increments.
A sub for the Gochujang, in case you don't have it:
1 tablespoon miso
1 tablespoons red curry paste
1 teaspoon coconut sugar
1/4 tsp garlic powder
1 teaspoon coconut aminos (soy sauce/tamari would do)
1 teaspoon rice vinegar
1 teaspoon sesame seed oil
water as needed
In a small bowl, mix all ingredients and let sit for at least one hour. Then, refrigerate until use.
From Two Red Bowls
Recipe: http://tworedbowls.com/2013/08/15/bibim-guksu-%EB%B9%84%EB%B9%94%EA%B5%AD%EC%88%98/
