Korean Food Buckwheat Kimchi Noodles Recipe Video

This is actually what I had for dinner twice this week. It comes up so quickly, it’s fast, delicious, and easy. Also, it’s great bc I almost always have Kimchi on hand. Mama used to make this for us with Somen but I really like the texture of these Buckwheat Noodles. I’m a big ole’ weirdo and am fascinated with the most mundane things when it comes to food. I really like how shiny these noodles are.

Summary

Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelEasy
Servings1Cuisine
CourseTaste
MethodDish
VegetarianMain Ingredient

Ingredients

 Buckwheat noodles200 Gram (Buckwheat Noodles - 1 bundles)
 Kimchi1⁄2 Cup (8 tbs), roughly chopped (in its juice)
 Red pepper paste1 Tablespoon (Gochujang)
 Sesame oil1 1⁄2 Teaspoon
 Roasted sesame seeds1 Teaspoon
 Sugar1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 835 Calories from Fat 141

% Daily Value*

Total Fat 16 g23.9%

Saturated Fat 1.9 g9.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3595 mg149.8%

Total Carbohydrates 146 g48.5%

Dietary Fiber 12.8 g51.3%

Sugars 6.1 g

Protein 27 g54.2%

Vitamin A 23.2% Vitamin C 5.1%

Calcium 8% Iron 23.7%

*Based on a 2000 Calorie diet

Directions

MAKING
1. In a pot with boiling salted water, cook the noodles as per packet directions.
2. Drain the noodles and rinse in cold water.
3. In a bowl, place together chopped kimchi with its juices, red pepper paste, sesame seeds, sesame oil and sugar.
4. Add in the noodles and wearing gloves toss the noodles with the ingredients.

SERVING
5. Serve as desired.
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