Buckwheat Noodles with Perilla Oil

Name: Buckwheat Noodles with Perilla Oil
Yield: 190 g
Ingredients: Cheongsoo buckwheat noodles 100 serving; Roasted sesame seeds 20 g; Seasoned seaweed 4 serving; Konbu tsuyu 10 g; Perilla oil 28 tablespoon; White sugar 8 g; Dark soy sauce 20 ml

793 kcal

#Buckwheat noodles #Perilla oil buckwheat noodles #Summer noodle dish #Buckwheat #Mixed noodles #Easy recipe #Korean cuisine #Bibim guksu #Low calorie

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Ingredients

Main ingredients

Cheongsoo buckwheat noodles 1 serving
Roasted sesame seeds 20 g
Seasoned seaweed 1 serving

Seasonings/Sauce

Konbu tsuyu 10 g
Perilla oil 28 tablespoon
White sugar 8 g
Dark soy sauce 20 ml

Nutrition summary

Carbohydrates 93.56 g 48%

Protein 18.82 g 10%

Fat 37.49 g 43%

Serving size 190g

Cooking steps

1

Boil the buckwheat noodles, rinse them in cold water, and drain.
2

Julienne the cucumber and carrot.
3

Mix soy sauce, perilla oil, vinegar, and sugar to make the sauce.
4

Place the cooked noodles in a bowl and top with cucumber and carrot.
5

Pour the perilla oil sauce over the noodles and mix well.
6

Finish by sprinkling crushed seaweed and roasted sesame seeds on top.

Buckwheat Noodles with Perilla Oil

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