Spring Greens Bibim Kalguksu (spicy mixed knife-cut noodles) recipe - ingredients, nutrition and when to eat it
Spring Greens Bibim Kalguksu is made with boiled knife-cut noodles topped with Korean wild chives and shepherd’s purse, then tossed in a tangy gochujang sauce.
Spring Greens Bibim Kalguksu is made with boiled knife-cut noodles topped with Korean wild chives and shepherd’s purse, then tossed in a tangy gochujang sauce. The chewy noodles go well with fragrant greens and a bright sauce, making it a lovely spring lunch.
Noodles · 20 minutes to cook
Nutrition (per 369.5g serving): 451.3 kcal · protein 11.9g · carbohydrate 82.9g · fat 7.3g · sodium 954.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Drain the noodles well before tossing them with the sauce so it doesn’t get watered down.
Tips: Shepherd’s purse loses its fragrance if blanched too long, so blanch it briefly and rinse it in cold water.
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Ingredients (1 serving)
- Boiled Knife-Cut Noodles — 220 g
- Korean Wild Chives — 20 g
- Shepherd's Purse — 30 g
- Gochujang (Korean chili paste) — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Soy sauce — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Cucumber — 0.3 pc