Buckwheat Noodles with Young Radish Kimchi recipe - ingredients, nutrition and when to eat it
These summer noodles are tossed with boiled buckwheat noodles, well-fermented young radish kimchi, and a tangy, spicy gochujang sauce.
These summer noodles are tossed with boiled buckwheat noodles, well-fermented young radish kimchi, and a tangy, spicy gochujang sauce. The crisp kimchi pairs with the mild, chewy noodles for a refreshing lunch or dinner.
Noodles · 20 minutes to cook
Nutrition (per 344.5g serving): 396.3 kcal · protein 11.1g · carbohydrate 70g · fat 7.4g · sodium 1105.5mg
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: Add a tablespoon or two of young radish kimchi brine so the sauce coats the noodles well and brings out its tangy flavor.
Tips: Rinse the buckwheat noodles well in cold water to keep them springy.
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)
- Boiled buckwheat noodles — 200 g
- Young radish kimchi — 100 g
- Gochujang — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Sesame oil — 1 tsp
- Whole sesame seeds — 1 tsp