Yeolmu Bibim Somyeon (Spicy Somyeon with Young Radish Kimchi) recipe - ingredients, nutrition and when to eat it
This summer favorite combines somyeon with young radish kimchi and a sweet-and-tangy gochujang sauce.
This summer favorite combines somyeon with young radish kimchi and a sweet-and-tangy gochujang sauce. Crisp kimchi and chewy noodles make it an easy, light lunch or dinner.
Noodles · 15 minutes to cook
Nutrition (per 324.5g serving): 375.1 kcal · protein 10.6g · carbohydrate 64.3g · fat 7.5g · sodium 1151.9mg
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: Add a tablespoon or two of young radish kimchi brine to help the sauce coat the noodles and bring out its tang.
Tips: Adjust the vinegar and sugar a little at a time, depending on how ripe the kimchi is.
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Ingredients (1 serving)
- Cooked somyeon (thin wheat noodles) — 180 g
- 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