One-Pot Dishes

Buckwheat Noodle Kimbap with Tofu Ricotta Salad

Name: Buckwheat Noodle Kimbap with Tofu Ricotta Salad
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 166 g Fresh buckwheat noodles; 55 g Cucumber; 42 g Onion; 25 g Carrot; 200 g Jokbal (braised pork trotter); 20 g Egg strips; 50 g Cabbage; ¼ apple (60 g) Apple; 15 g Perilla leaves; 60 g Ricotta cheese; 80 g Silken tofu; 50 g Lemon preserve (chopped fruit); 14 g Sesame oil; 20 g Soy sauce; 2 sheets Seaweed (gim)

두부샐러드 메밀김밥

A creative kimbap filled with sesame-soy buckwheat noodles, perilla, cucumber, carrot, onion, jokbal (braised pork trotter) and a tofu-ricotta salad brightened with lemon preserve and apple, topped with egg strips. A homemade lemon dressing reduces sodium, and fruit replaces sugar.

🇰🇷 A twist on Kimbap — see the classic korean seaweed rice rolls recipe →

📝 Step-by-Step Instructions

Wash the carrot, onion and perilla leaves, and julienne the cucumber, cabbage and apple.

Buckwheat Noodle Kimbap with Tofu Ricotta Salad — step 1

Mix the ricotta, silken tofu and lemon preserve into a sauce and toss with the cabbage and apple to make the tofu ricotta salad.

Buckwheat Noodle Kimbap with Tofu Ricotta Salad — step 2

Boil the buckwheat noodles for 4 minutes, drain and toss with the sesame oil and soy sauce.

Buckwheat Noodle Kimbap with Tofu Ricotta Salad — step 3

Microwave the jokbal for 1 minute and slice into strips.

Buckwheat Noodle Kimbap with Tofu Ricotta Salad — step 4

Lay out the seaweed and layer the noodles, perilla, cucumber, carrot, onion, tofu ricotta salad and jokbal in that order, then roll into kimbap.

Buckwheat Noodle Kimbap with Tofu Ricotta Salad — step 5

Cut into bite-sized pieces and top with egg strips.

Buckwheat Noodle Kimbap with Tofu Ricotta Salad — step 6

📊 Nutrition Facts (per serving)

423.9Calories (kcal)

30.2 gCarbs

30.4 gProtein

20.1 gFat

561.9 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.