Konjac Bibim Noodles recipe - ingredients, nutrition and when to eat it
Konjac noodles topped with crisp cucumber and boiled egg, then tossed in a spicy, tangy gochujang sauce.
Konjac noodles topped with crisp cucumber and boiled egg, then tossed in a spicy, tangy gochujang sauce. They’re perfect for lunch or dinner when you want a light, refreshing meal.
Noodles · 15 minutes to cook
Nutrition (per 364.5g serving): 201.5 kcal · protein 9.3g · carbohydrate 22g · fat 9.9g · sodium 847.7mg
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: Drain the konjac noodles well so the sauce doesn’t become watery.
Tips: Mix in the sauce just before serving to keep the cucumber crisp.
Tips: If the heat feels too strong, reduce the gochujang and adjust the vinegar and sugar along with it.
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Ingredients (1 serving)
- Konjac noodles — 200 g
- Cucumber — 70 g
- Egg — 1 pc
- Gochujang — 1 Tbsp
- Vinegar — 2 tsp
- Sugar — 1 tsp
- Soy sauce — 1 tsp
- Sesame oil — 1 tsp
- Garlic — 1 tsp
- Toasted sesame seeds — 1 tsp