Kal Bibimmyeon with Chadolbaegi Salad
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My Korean Kitchen · by Sue Pressey★ 5.0 (1)

Kal Bibimmyeon with Chadolbaegi Salad

NUTRITION · PER SERVING25M COOK
CAL 28%·PRO 37%
CARBS 68G49% OF CAL
7G FIBER0G ADDED0G INTRINSIC35G OTHER25G TOTAL SUGAR
FAT 24G40% OF CAL
5G SAT19G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender beef brisket with garlic chives and knife-cut noodles tossed in a spicy Korean gochujang dressing. A satisfying bowl with bold, layered flavors.

mainkoreanbowlbeefdairy free
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Nutrition & ingredients

Ingredients

serves 2
  • 100 g Korean beef brisket ((chadolbaegi), (3.5 ounce), thinly slice or shave if not already prepared)
  • some cooking oil ((such as rice bran oil, canola oil))
  • 45 g garlic chives ((1.6 ounce), rinsed, cut in 5 cm / 1.97 inch length)
  • 25 g onion ((0.9 ounce), thinly sliced)
  • 200 g knife cut noodles
  • 2 tsp raw sugar
  • 2 tsp soy sauce (, regular (such as Kikkoman brand – naturally brewed, or Korean yangjo ganjang))
  • 2 tsp rice wine vinegar
  • 1 tsp Korean fish sauce
  • 1 tsp gochugaru ((Korean chili flakes))
  • 2 Tbsp gochujang ((Korean chili paste))
  • 1 Tbsp honey
  • 1 Tbsp raw sugar
  • 1 Tbsp sesame seeds
  • 1 Tbsp apple cider vinegar
  • 1/2 Tbsp gochugaru ((Korean chili flakes))
  • 1/2 Tbsp sesame oil
PREP
15M
SODIUM
889MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.