Gomchwi Bibim Noodles recipe - ingredients, nutrition and when to eat it
Gomchwi bibim noodles combine the bittersweet, fragrant flavor of spring gomchwi with sweet-and-sour gochujang sauce and thin noodles.
Gomchwi bibim noodles combine the bittersweet, fragrant flavor of spring gomchwi with sweet-and-sour gochujang sauce and thin noodles. They’re fresh and spicy, making them a great choice for a spring lunch or a simple dinner.
Noodles · 20 minutes to cook
Nutrition (per 307g serving): 386.6 kcal · protein 10.6g · carbohydrate 66.9g · fat 8.1g · sodium 743.9mg
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: Squeeze the blanched gomchwi thoroughly so the dressing doesn’t become diluted.
Tips: After rinsing the noodles in cold water, shake them once by hand to remove excess moisture so the dressing absorbs well.
Tips: If you want to preserve the aroma of the gomchwi, add the dressing gradually while tasting rather than adding it all at once.
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Ingredients (1 serving)
- Gomchwi (Fischer’s ragwort) — 60 g
- Cooked somyeon (thin wheat noodles) — 180 g
- Gochujang (Korean red chili paste) — 1.5 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Sesame oil — 1 tsp
- Minced garlic — 1 tsp
- Whole sesame seeds — 1 tsp
- Green onion — 10 g