COLD BUCKWHEAT NOODLES
Beat the summer heat with the authentic flavors of Korean Cold Buckwheat Noodles. Discover the secrets behind crafting this dish to perfection. If this tantalized your taste buds, spread the joy by sharing and hit subscribe for more.
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Servings: 2 people
Calories: 33kcal
Cost: $20
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Equipment
1 stove
Ingredients
- 2 cups chicken broth
- 2 cups low-sodium beef broth
- 1 tablespoon brown rice vinegar
- 2 tablespoons white vinegar
- 1/4 pound buckwheat noodles (naengmyeon)
- Ice cubes, for serving
- 1 hard-boiled egg, halved
- 1 small Asian pear, julienned or cut into paper-thin slices
- 1/2 kirby or pickling cucumber, seeded and julienned or cut into paper-thin slices
- 1/4 cup pickled radish
- 1/2 cup cooked beef brisket or cooked chicken, sliced
- Vinegar, sugar, and Korean mustard, for serving
Instructions
- In a large bowl, mix the chicken broth, beef broth, rice vinegar, and white vinegar. Chill in the refrigerator for at least 30 minutes.
- Cook the noodles according to the package directions. Drain and rinse well in cold water.
- Distribute the noodles in 2 serving bowls, mounding them at the bottom. Cut the noodle mounds in a few places with kitchen shears after plating.
- Pour a generous amount of the chilled broth mixture over the noodles to almost cover them, and add a few ice cubes.
- Place half a boiled egg, the pear, cucumber slices, pickled radish, and beef brisket slices on top of the noodles.
- Serve immediately, with vinegar, sugar, and Korean mustard to pass at the table.
Video
Notes
SUBSTITUTION TIP: If you can’t get Asian pear, you can use Bosc pear. If you can’t get any pears, use a crisp apple like Fuji.
Nutrition
Calories: 33kcal | Carbohydrates: 1g | Protein: 6g | Fat: 0.5g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.04g | Cholesterol: 5mg | Sodium: 1312mg | Potassium: 523mg | Sugar: 1g | Vitamin A: 5IU | Calcium: 11mg | Iron: 0.2mg
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.