Chamnamul Shrimp Bibim Buckwheat Noodles recipe - ingredients, nutrition and when to eat it
This bowl of cooked buckwheat noodles is topped with chamnamul and shrimp, then tossed in a sweet, tangy, spicy sauce.
This bowl of cooked buckwheat noodles is topped with chamnamul and shrimp, then tossed in a sweet, tangy, spicy sauce. The mild buckwheat flavor pairs with fragrant chamnamul and springy shrimp. It’s a refreshing choice for lunch or dinner.
Noodles · 20 minutes to cook
Nutrition (per 340.5g serving): 411.2 kcal · protein 22.2g · carbohydrate 62.4g · fat 7.5g · sodium 756.7mg
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 buckwheat noodles thoroughly in cold water to wash off excess starch and keep them from clumping when tossed with the sauce.
Tips: Add the chamnamul just before mixing to preserve its aroma and crisp texture.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 180 g
- Chamnamul (Korean wild greens) — 40 g
- Shrimp — 70 g
- Gochujang — 1 Tbsp
- Vinegar — 1 Tbsp
- Maesil-cheong (Korean plum syrup) — 1 tsp
- Soy sauce — 0.5 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp