Spring Greens and Doenjang Bibim Kalguksu recipe - ingredients, nutrition and when to eat it
A spring noodle dish made by tossing cooked kalguksu noodles with wild chives or shepherd’s purse and a doenjang dressing.
A spring noodle dish made by tossing cooked kalguksu noodles with wild chives or shepherd’s purse and a doenjang dressing. The chewy noodles pair well with fragrant greens and savory soybean paste, making a lovely lunch bowl.
Noodles · 20 minutes to cook
Nutrition (per 268.5g serving): 385.5 kcal · protein 11g · carbohydrate 64g · fat 8.5g · sodium 1022.5mg
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: If the doenjang is too thick, add a little noodle cooking water or plain water to loosen it.
Tips: To preserve the wild chives’ aroma, toss in half of them and scatter the rest on top just before serving.
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Ingredients (1 serving)
- Cooked knife-cut noodles — 1 serving
- Dallae (Korean wild chives) — 0.5 handful
- Doenjang (Korean soybean paste) — 1 Tbsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Minced garlic — 0.5 tsp
- Water — 1 Tbsp