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Korean Bibimguksu Cold Noodle Salad

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Korean Bibimguksu Cold Noodle Salad

with red cabbage, carrots, kimchi and maple and gochujang sauce

Informations supplémentaires
30 min. | 737 kcal | easy | Spicy, Even better the next day | Printable version
1. Cook the noodles Bring a pot of water to a boil. Add the noodles and cook for 2-3 minutes. Drain, rinse with cold water, place in a bowl and set aside.
2. Cook the chicken In a pan over medium-high heat, add a drizzle of olive oil. Add the ground chicken, break into pieces and cook for 5-6 minutes or until cooked. Season with salt and pepper.
3. Setup Chop the garlic. Separate the cilantro leaves from the stems. Cut the carrots into very thin slices or juliennes. Cut the kimchi into pieces.
4. Make the sauce In a bowl, mix the gochujang paste, to taste (caution! spicy), the garlic, the maple syrup, the soy sauce, the sesame oil, the sesame seeds and 1 tbsp of rice vinegar.
5. Assemble In a bowl, combine the noodles, the ground chicken and half of the sauce.
6. Plate your dish Garnish the chicken noodles with the red cabbage, the carrots, the cilantro leaves, the kimchi and the rest of the sauce . Bon appétit!
180gSoba Noodles
280gGround chicken
100gSliced red cabbage
1unitCarrot(s)
45mlKimchi
30mlGochujang
15mlSesame Oil
30mlMaple Syrup
2unitSoy Sauce
10gGrilled Sesame Seeds
1unitGarlic Clove(s)
1unitCilantro
What you need Pot, strainer, pan, bowls.
737 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 100g
33%
fat 22g
34%
cholesterol 120mg
40%
fiber 3g
12%
protein 42g
saturated 5g
25%
sodium 2106mg
88%
sugar 23g
trans 0g