Description
Cold buckwheat noodles with a spicy kick.
Perfect for a hot day, this Korean classic is surprisingly easy to make.
Ingredients
Scale
- 2-inch piece Korean or daikon radish
- 1 tablespoon salt
- 1/2 teaspoon gochugaru
- 1/2 teaspoon apple vinegar
- 1/2 teaspoon sugar
- 1/2 small onion (118 ml) peeled and roughly chopped
- 1/2 apple (118 ml) peeled, cored, and roughly chopped
- 2 tablespoons (30 ml) water or more
- 2 tablespoons (30 ml) gochujang (red pepper paste)
- 1 clove garlic, minced
- 2 teaspoons soy sauce
- 1 teaspoon gochugaru (red pepper powder)
- 1 tablespoon (15 ml) apple vinegar
- 1 teaspoon toasted sesame seeds
- 1/2 teaspoon honey
- 1/4 teaspoon salt
- 1 package fresh buckwheat naengmyeon noodles (or substitute dried)
- 1 egg, hard-boiled, peeled, and sliced in half
- 1/2 an apple (118 ml) sliced
- 1/2 a cucumber (118 ml) cut into matchsticks
- ice cubes
Instructions
- Peel and slice radish into thin rectangles, mix with salt, and let sit for 30 minutes. Rinse with cold water and drain. Then mix in gochugaru, vinegar, and sugar.
- Puree onion, apple, and water until completely smooth. Add more water by the teaspoon if the sauce is too thick to blend. Add the remaining sauce ingredients and mix thoroughly. Taste, and adjust with more salt, honey, or vinegar.
- Bring a pot of water to a boil and drop in one bunch of fresh buckwheat noodles. Cook for 40 seconds. Drain and rinse with cold water for thirty seconds until the noodles are chilled. If using dried noodles, follow the package cooking instructions.
- Put a fistful of cold noodles at the bottom of each bowl. Top with pickled radish, cucumber, apple, half the hard-boiled egg, and a couple of ice cubes. Add two or three tablespoons of sauce to the middle. Mix well.
Notes
- For a milder spice level, reduce the amount of gochugaru used in both the radish and sauce mixtures.
- To make this recipe vegan, omit the egg and honey, or substitute with a vegan egg and maple syrup.
- Leftover sauce can be stored in an airtight container in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 15
- Sodium: 600
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 80
- Fiber: 5
- Protein: 10
- Cholesterol: 100