Korean Recipe for Spicy Buckwheat Noodles
INGREDIENTS
- 90g buckwheat noodles (naengmyun)
- 1 egg (hard boiled)
- 1/2 cucumber (cut into thin strips)
- 1/2 Asian pear (cut into thin strips)
Spicy Sauce - 2 tbsp gochujang chilli paste
- 2 tbsp brown sugar
- 1 tsp Korean chilli powder
- 2 tsp sesame oil
- 1/2 tsp light soy sauce
- 1 clove garlic (chopped fine)
- 1 tsp toasted sesame seeds
- ice cubes to serve - optional
TIP: This cold noodle salad or bibim naengmyum is perfect as a summer dish. The spicy flavor is balanced by the sweetness of the pear.
- Boil water in a pot and cook the noodles for 5 mins
- Drain noodles then rinse in cold water (about 3 times) till water is clear
- Chill noodles in fridge for 30 mins
- In a large bowl, combine all the ingredients for the sauce and stir well
- Slice the egg into quarters
- Arrange the noodles on a platter and pour the sauce all over
- Add the pear, cucumber and egg on top
- Sprinkle toasted sesame seeds
- Add ice cubes around just before serving - optional
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