Tuna and Kimchi Bibim Buckwheat Noodles recipe - ingredients, nutrition and when to eat it
Top buckwheat noodles with well-fermented kimchi and tuna, then toss with a tangy, spicy sauce.
Top buckwheat noodles with well-fermented kimchi and tuna, then toss with a tangy, spicy sauce. The nutty aroma of sesame oil and the crisp texture of the kimchi make this a great choice for lunch when you want something lively or for a quick dinner.
Noodles · 15 minutes to cook
Nutrition (per 371.5g serving): 427.5 kcal · protein 23.9g · carbohydrate 64.9g · fat 7.7g · sodium 1230.3mg
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 kimchi has a lot of liquid, it can thin the sauce, so gently squeeze it before chopping.
Tips: Rinse the noodles well in cold water and drain thoroughly so the sauce clings to them.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 180 g
- Canned tuna — 0.5 can
- Well-fermented kimchi — 0.5 cup
- Gochujang (Korean chili paste) — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 0.5 Tbsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp