Korean Water Parsley Buckwheat Bibim Noodles recipe - ingredients, nutrition and when to eat it
These noodles combine cooked buckwheat noodles with fragrant Korean water parsley and a tangy, sweet, and spicy gochujang sauce.
These noodles combine cooked buckwheat noodles with fragrant Korean water parsley and a tangy, sweet, and spicy gochujang sauce. They’re fresh yet satisfying, making them a good fit for a spring lunch or whenever you’re craving something flavorful.
Noodles · 20 minutes to cook
Nutrition (per 305g serving): 358.5 kcal · protein 10g · carbohydrate 63.4g · fat 7.1g · sodium 717.8mg
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: Rinse the noodles thoroughly in cold water to wash away excess starch and give them a springier texture.
Tips: Korean water parsley wilts quickly, so toss the noodles with the sauce first, then gently mix in the greens at the end.
Tips: It’s easier to adjust the seasoning if you hold back a little sauce, taste, and add more as needed.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 180 g
- Chamnamul (Korean parsley) — 1 handful
- Gochujang — 1 Tbsp
- Vinegar — 1 Tbsp
- Maesil syrup (Korean plum syrup) — 1 tsp
- Soy sauce — 0.5 tsp
- Sesame oil — 1 tsp
- Whole sesame seeds — 1 tsp
- Cucumber — 0.3 pc