Korean•healthy
Korean Cold Buckwheat Noodles with Kimchi
Korean style Cold buckwheat noodles are topped with homemade gochujang sauce, young radish kimchi, and cucumber
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 individual packet buckwheat noodles
- 1/2 English cucumber (thinly sliced)
- 1 carrot (peeled and thinly sliced)
- 2 seaweed sheets (gim) (crumbled or sliced)
- 1 cup baby radish kimchee (optional)
- 2 boiled eggs (slice in half)
- 5 tbsp Korean chili paste (gochujang)
- 2 1/2 tbsp white vinegar
- 2-3 tbsp light brown sugar
- 2 tbsp carbonated drink (such as Fresca, Sprite, 7-up, etc)
- 1 tsp sesame oil
- 2 tsp sesame seeds
- 1 tbsp corn syrup (optional)
Instructions
- 1
To make the gochujang noodle sauce, mix all the ingredients in a small mixing bowl and let it chill in the fridge.
- 2
Meanwhile cook buckwheat noodles according to the package direction. After adding the noodles to the boiling water, pour 1/2 cup of cold water when the water boils up again. Repeat the process until the noodles are done. Rinse noodles with cold water and drain.
- 3
Place noodles in the individual serving bowl and top with vegetables, drizzle with sauce, about 1 to 2 tablespoons per serving. Serve boiled eggs on the side.