Cold Korean Buckwheat Noodles Recipe

Name: Cold Korean Buckwheat Noodles Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Korean, Asian
Ingredients: 2 English cucumbers, peeled and thinly sliced; 2 cloves garlic, finely chopped; 3 Tbsps fine gochugaru (Korean red pepper powder) or hot paprika; 59 milliliters gochujang (Korean red pepper paste); 4 servings kosher salt; 454 grams dried buckwheat noodles; 227 grams daikon or Korean radish, peeled and cut into matchsticks; 177 milliliters rice vinegar; 2 scallions finely chopped; 59 milliliters toasted sesame oil; 4 teaspoons toasted sesame seeds; 946 milliliters cold stock (chicken, beef or vegetable); 0 teaspoons sugar

Cold Korean Buckwheat Noodles Recipe might be just the Korean recipe you are searching for. One serving contains 644 calories, 18g of protein, and 17g of fat. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 4. Not A mixture of korean radish, gochujang, gochugaru, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes around 30 minutes. It is a good option if you're following a dairy free diet.

Instructions

In a large bowl, combine 1/4 cup rice vinegar, gochujang, gochugaru, sugar and 1/4 teaspoon salt.

Ingredients you will need

Rice Vinegar

Gochugaru

Gochujang

Sugar

Salt

Equipment you will use

Bowl

Mix well.

Add the radish and toss well to combine.Bring a large saucepan filled with water to a boil. Season with salt until the water tastes like the ocean.

Ingredients you will need

Radish

Water

Salt

Equipment you will use

Sauce Pan

Add the noodles and cook until they are just tender.Meanwhile, in a medium bowl, combine 4 teaspoons of the toasted sesame oil, garlic, scallions and the remaining 1/2 cup rice vinegar. Stir well.When the noodles are cooked, drain in a colander, rinse well with cold water and drain again. Divide the noodles among four large bowls, mounding the noodles in the center of each bowl.

Ingredients you will need

Rice Vinegar

Sesame Oil

Green Onions

Pasta

Garlic

Water

Equipment you will use

Colander

Bowl

Drizzle each pile with 2 teaspoons of the remaining toasted sesame oil. Top each pile with scallion-garlic sauce, radish mixture, cucumber, sesame seeds and seaweed (called kim) .

Ingredients you will need

Sesame Seeds

Sesame Oil

Cucumber

Green Onions

Seaweed

Garlic

Radish

Sauce

Pour 1 cup stock around each pile of noodles.

Ingredients you will need

Pasta

Stock

Serve with chopsticks and a large, long spoon.Try out these Asian noodles recipes on Food Republic:Dale Talde's Slippery Lemongrass Pork Noodles Recipe

Ingredients you will need

Lemon Grass

Pasta

Pork

Equipment you will use

Chopsticks

Spicy Vegan Dragon Noodle Salad Recipe

Ingredients you will need

Pasta

Cold Sesame Noodles Recipe

Ingredients you will need

Pasta

Sesame Seeds

Equipment

Ingredients

Servings:

English cucumbers, peeled and thinly sliced 2cloves

garlic, finely chopped 3Tbsps

fine gochugaru (Korean red pepper powder) or hot paprika 59milliliters

gochujang (Korean red pepper paste)4servings

kosher salt 454grams

dried buckwheat noodles 227grams

daikon or Korean radish, peeled and cut into matchsticks 177milliliters

rice vinegar 2

scallions finely chopped 59milliliters

toasted sesame oil 4teaspoons

toasted sesame seeds 946milliliters

cold stock (chicken, beef or vegetable)0teaspoons

sugar

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Korean works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Indaba Chenin Blanc with a 4 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.