Young Radish Kimchi Bibim Guksu recipe - ingredients, nutrition and when to eat it
This summer noodle dish tosses thin wheat noodles with young radish kimchi and a sweet-and-sour gochujang sauce.
This summer noodle dish tosses thin wheat noodles with young radish kimchi and a sweet-and-sour gochujang sauce. The crisp radish greens and spicy sauce make it a nice choice for a simple lunch or a day when you’re not very hungry.
Noodles · 20 minutes to cook
Nutrition (per 394.5g serving): 407.3 kcal · protein 11.9g · carbohydrate 71g · fat 7.6g · sodium 1167mg
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: Add a tablespoon or two of young radish kimchi brine to help the sauce cling to the noodles and bring out its tangy flavor.
Tips: If the kimchi is salty, use a little less gochujang and adjust to taste.
Tips: Rinse the noodles well in cold water and drain them thoroughly so the sauce doesn’t get diluted.
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 somyeon noodles — 200 g
- Yeolmu kimchi (young radish kimchi) — 100 g
- Gochujang (Korean chili paste) — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Cucumber — 0.3 pc