Aralia, Buckwheat Noodle, and Tofu Salad with Gochujang Dressing recipe - ingredients, nutrition and when to eat it
This salad pairs the fresh aroma of blanched aralia shoots with buckwheat noodles and tofu, lightly tossed in a tangy gochujang dressing.
This salad pairs the fresh aroma of blanched aralia shoots with buckwheat noodles and tofu, lightly tossed in a tangy gochujang dressing. Its sweet-and-sour flavor goes well with the soft tofu and chewy noodles, making it a lovely choice for a spring lunch or a light, refreshing dinner.
Salads & light · 20 minutes to cook
Nutrition (per 290g serving): 294.9 kcal · protein 15.1g · carbohydrate 44.1g · fat 6.9g · sodium 500.7mg
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: Make a cut in the thick base of the aralia shoots so they cook evenly when blanched.
Tips: Add the gochujang dressing a little at a time to adjust the seasoning and tang.
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Ingredients (1 serving)
- Aralia shoots — 60 g
- Cooked buckwheat noodles — 100 g
- Tofu — 100 g
- Gochujang — 1 Tbsp
- Vinegar — 1 tsp
- Sugar — 1 tsp
- Sesame seeds — 1 tsp