Kkolttugi-jeot Bibim Noodles (spicy fermented baby squid noodles) recipe - ingredients, nutrition and when to eat it
These noodles are made by tossing thin wheat noodles with fermented baby squid and cucumber in a tangy sauce.
These noodles are made by tossing thin wheat noodles with fermented baby squid and cucumber in a tangy sauce. The salty, savory squid pairs well with crunchy cucumber and seaweed flakes, making this a great summer lunch.
Seafood · 15 minutes to cook
Tips: Fermented seafood varies in saltiness, so start with a small amount, toss everything together, taste, and add more if needed.
Tips: Drain the noodles well after rinsing so the sauce doesn’t get watered down.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Cooked thin wheat noodles — 180 g
- Fermented baby squid — 25 g
- Cucumber — 0.5 pc
- Seaweed flakes — 1 Tbsp
- Vinegar — 1 Tbsp
- Korean red pepper flakes — 0.5 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp