Main Dishesclosetcooking
Roasted Butternut Squash, Shiitake Mushroom and Kale, Kimchi Bibimsoba
A Korean style mixed noodle bowl with the flavours of fall including roasted butternut squash, kale and shiitake mushrooms along with some spicy kimchi!
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
📝 Preparation Steps
1
Toss with the butternut squash with the oil and gochugaru, place in a single layer on a baking pan and bake in a preheated 400F/200C oven until tender, about ⏱️ 20-30 minutes.
butternut squash, peeled, seeded and cut into 1/2 inch cubes4 cupsoil1 teaspoongochugaru1 tablespoon
2
Meanwhile, heat the oil in a pan over medium heat, add the kale and saute until tender, about ⏱️ 3-5 minutes, and set aside.
oil1 teaspoonkale, sliced4 cups
3
Heat the oil in a pan over medium heat, add the shiitake mushrooms, saute until slightly caramelized, about ⏱️ 7-10 minutes, and set aside.
oil1 teaspoonshiitake, sliced4 ounces
4
Cook the soba noodles as directed.
soba noodles8 ounces
5
Assemble bibimsoba, garnish with toasted sesame seeds, toasted seaweed powder, green onions to taste and gochujang sauce.
green onions to taste
Nutrition Facts
calories
Calories 350
fat Content
Fat 7g
fiber Content
Fiber 5g
sugar Content
Sugars 3g
sodium Content
Sodium 634mg
protein Content
Protein 12g
trans Fat Content
Trans 0
cholesterol Content
Cholesterol 0
carbohydrate Content
Carbs 38g
saturated Fat Content
Saturated 1g
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