Bellflower Root Bibim Noodles recipe - ingredients, nutrition and when to eat it
These noodles combine the slightly bitter flavor of bellflower root and crisp vegetables with a sweet, spicy, and tangy dressing.
These noodles combine the slightly bitter flavor of bellflower root and crisp vegetables with a sweet, spicy, and tangy dressing. They’re a great choice for a light spring or summer lunch or a simple dinner.
Noodles · 20 minutes to cook
Nutrition (per 571.5g serving): 475.2 kcal · protein 12.1g · carbohydrate 88.8g · fat 7.9g · sodium 1484.7mg
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: Rubbing and rinsing the bellflower root thoroughly softens its bitter flavor.
Tips: Rinse the somyeon in cold water after cooking and drain it well so the dressing doesn’t become watery.
Tips: Add the dressing just before serving so the noodles stay firm and the vegetables remain crisp.
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Ingredients (1 serving)
- Cooked thin wheat noodles — 180 g
- Dried bellflower root — 20 g
- Cucumber — 0.5 pc
- Carrot — 20 g
- Onion — 30 g
- Gochujang — 1 Tbsp
- Vinegar — 1 Tbsp
- Plum syrup — 1 Tbsp
- Soy sauce — 1 tsp
- Minced garlic — 1 tsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Sugar — 1 tsp
- Salt — 0.3 tsp
- Water — 1 cup