Buckwheat Noodle and Aged Kimchi Kimbap

Name: Buckwheat Noodle and Aged Kimchi Kimbap
Yield: 407.5 g
Ingredients: Mild Pollock Roe Paste 15 g; Bibigo Kimbap Seaweed 2 g; Original Unsalted Cheese 36 g; Egg Sheet 100 g; Blanched Spinach 50 serving; Aged Kimchi 100 g; Buckwheat Noodles 100 g; Sesame Oil 4.5 ml

Difficulty NORMAL 649 kcal

#Low calorie #Vegan #Diet

Image coming soon

Ingredients

Main ingredients

Mild Pollock Roe Paste 15 g
Bibigo Kimbap Seaweed 2 g
Original Unsalted Cheese 36 g
Egg Sheet 100 g
Blanched Spinach 0.5 serving
Aged Kimchi 100 g
Buckwheat Noodles 100 g

Seasonings/Sauce

Sesame Oil 4.5 ml

Nutrition summary

Carbohydrates 84.59 g 52%

Protein 29.65 g 18%

Fat 21.42 g 30%

Serving size 407.5g

Cooking steps

1

Cut the buckwheat noodles into bite-sized pieces.
2

Chop the aged kimchi into small pieces.
3

Prepare the seaweed and place the buckwheat noodles, aged kimchi, and other ingredients on top.
4

Roll it up into a kimbap shape.
5

Cut into bite-sized pieces.

Buckwheat Noodle and Aged Kimchi Kimbap

AI 영양사 앤디