Sweet Potato Stem Bibim Makguksu recipe - ingredients, nutrition and when to eat it
This summer favorite combines cooked buckwheat noodles with crisp, seasoned sweet potato stems and a tangy, spicy sauce.
This summer favorite combines cooked buckwheat noodles with crisp, seasoned sweet potato stems and a tangy, spicy sauce. It’s cool and refreshing, making it a lovely choice for lunch on a hot day or a light dinner when you want something flavorful.
Noodles · 25 minutes to cook
Nutrition (per 349.5g serving): 356.8 kcal · protein 9.4g · carbohydrate 63.2g · fat 7g · sodium 917.1mg
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: After blanching the sweet potato stems, squeeze out the water well so they don’t thin the sauce and the seasoning clings to the noodles.
Tips: Start with half the sauce, taste, then add a little at a time to make it easy to adjust the seasoning.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 180 g
- Sweet potato stems — 70 g
- Gochujang (Korean chili paste) — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Soy sauce — 1 tsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Cucumber — 0.3 pc