Pollock Roe and Kimchi Bibim Makguksu recipe - ingredients, nutrition and when to eat it
Buckwheat noodles tossed with pollock roe and kimchi sauce make a cool, refreshing dish.
Buckwheat noodles tossed with pollock roe and kimchi sauce make a cool, refreshing dish. The salty roe and tangy kimchi pair beautifully, making it just right for lunch on a hot day or a light dinner.
Noodles · 20 minutes to cook
Nutrition (per 339g serving): 364.4 kcal · protein 15g · carbohydrate 57g · fat 7.8g · sodium 1026.5mg
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: Pollock roe and kimchi are already salty, so taste the dish before adding any soy sauce or salt.
Tips: Rinse the noodles thoroughly in cold water to keep them springy.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 180 g
- Salted pollock roe — 30 g
- Napa cabbage kimchi — 50 g
- Gochujang (Korean red chili paste) — 1 tsp
- Vinegar — 1 Tbsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Cucumber — 0.3 pc