Korean · Lunch
Cold Buckwheat Noodles
Chewy buckwheat noodles served chilled in a tangy iced beef broth, topped with thin slices of poached beef sirloin, julienned Asian pear, cucumber, a soft-boiled egg half, and mustard. Seasoned with rice vinegar and sugar, this Korean summer dish balances cold, savory, and mildly sweet notes with sesame oil aroma.
$7
25 minsPrep
35 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
521Calories
41.2gProtein
15.1gFat
55.8gCarbs
11.9gSugar
4.4gFiber
793mgSodium
83mgChol
4.6gSat Fat
988mgPotassium
98mgCalcium
4.9mgIron
2.8mcgVitamin B12
15mgVitamin C
protein-rich
gluten-free-adaptable
herb-salt
all-time-classics
Instructions
1
Prep
Slice daikon, cucumber, and pear thinly. Slice scallion. Set vegetables aside in the fridge to stay crisp.
2
Poach the beef sirloin in a small pot of simmering water over medium-low heat for 25 minutes until fork-tender with no pink at the center.
3
Cool the beef for 15 minutes at room temperature, then slice it thinly against the grain.
4
Chill the beef stock with rice vinegar and sugar in a bowl for 3 hours until ice-cold.
5
Boil buckwheat noodles in water over high heat for 2 to 3 minutes until slightly translucent and floating, then drain and rinse under cold water.
6
Coil the noodles into a deep bowl, add ice cubes, and pour chilled broth around them.
7
Plate the sliced beef, daikon, cucumber, pear, scallion, and egg half on top, season with salt and pepper, drizzle with sesame oil, and serve with mustard on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz427g beef sirloin
- 5 oz140g buckwheat noodles (naengmyeon noodles, about a third of a typical package)
- 2 cup480ml beef stock, chilled
- 4 tbsp4 tbsp rice vinegar
- 2 tsp2 tsp sugar
- 4 oz114g daikon
- 11 cucumber
- 11 Asian pear
- 22 scallion
- 22 eggs, soft-boiled and halved
- 2 tsp2 tsp mustard-wholegrain
- 2 tsp2 tsp sesame oil
- 1 cup240ml ice cubes
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
