Watermelon Bibim Noodles with Watermelon Gochujang Sauce

Photo: Korea Ministry of Food and Drug Safety

Watermelon Bibim Noodles with Watermelon Gochujang Sauce

Name: Watermelon Bibim Noodles with Watermelon Gochujang Sauce
Cuisine: South Korea
Ingredients: 20 g freshwater snail meat; 20 g pumpkin leaves; 15 g garlic chives (buchu); 15 g egg; 300 g water; 8 g doenjang (soybean paste); 5 g soup anchovies (gukmyeolchi); 2.5 g dried kelp; 5 g green onion; 5 g minced garlic

수박비빔국수와 수박고추장소스

Main dish · Boiled

MainsCourse

469kcal · per serving

Not spicySpice

No porkGluten-free

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Recipe

Watermelon Bibim Noodles with Watermelon Gochujang Sauce

Not spicyNo porkNo meat or alcoholGluten-freeContains: egg, soy, fish

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

freshwater snail meat다슬기살
20 g
pumpkin leaves호박잎
20 g
garlic chives (buchu)부추
15 g
egg달걀
15 g
water물
300 g
doenjang (soybean paste)된장
↔ No doenjang (soybean paste)? Use red or brown miso. Miso is sweeter and milder, so add a little more and a pinch of salt.
🛒 Where to buy: Korean grocery stores; miso is in most supermarkets
8 g
soup anchovies (gukmyeolchi)국멸치
↔ No soup anchovies (gukmyeolchi)? For stock, use dashi powder or a mix of kombu and dried shiitake. Vegetarian: kombu and shiitake only.
🛒 Where to buy: Korean or Japanese grocery stores (dried anchovies are in the dried goods aisle)
5 g
dried kelp건다시마
2.5 g
green onion파
5 g
minced garlic다진 마늘
5 g

Nutrition per serving

469kcal

88.7gCarbs

17.5gProtein

6gFat

298.9mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Wash the carrot, red cabbage, perilla leaves, and cabbage and julienne them into 4 to 5 cm lengths.
Julienne the watermelon flesh and the white part of the rind into 4 to 5 cm lengths.
Add the somen noodles to boiling water; when it boils up, pour in a little cold water and bring to a boil once more, and when cooked through, rinse quickly in cold water and drain in a colander.
Fry the egg into yellow and white sheets (jidan) and julienne.
Grate the watermelon and onion on a grater and add gochujang, gochugaru, sesame oil, minced green onion, minced garlic, vinegar, plum syrup, and sesame seeds to make the watermelon gochujang sauce.
Toss the noodles with the watermelon gochujang sauce and top with the egg sheets.

💡 TipUse the watermelon juice to adjust the thickness of the gochujang sauce.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.