Korean · Lunch
Cold Buckwheat Noodles (Dairy-Free)
Chewy buckwheat noodles served chilled in a tangy iced beef broth, topped with thin slices of poached beef sirloin, julienned Asian pear, cucumber, a boiled egg half, and a smear of gochujang. Rice vinegar and sesame oil sharpen the broth, while daikon kimchi adds crunch and acidity throughout.
$6
25 minsPrep
25 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
497Calories
35.7gProtein
14.2gFat
59.1gCarbs
11.8gSugar
4.8gFiber
1392mgSodium
184mgChol
4.1gSat Fat
792mgPotassium
71mgCalcium
4.5mgIron
2.2mcgVitamin B12
10.2mgVitamin C
gluten-free-adaptable
protein-rich
dairy-free
Instructions
1
Prep
Slice beef sirloin thinly, season with salt. Halve garlic clove. Julienne cucumber and Asian pear into thin matchsticks.
2
Poach
Simmer beef with garlic in water over medium heat for 8–10 minutes until cooked through. Cool 10 minutes, then slice thinly against the grain.
3
Chill
Stir rice vinegar, sesame oil, and sugar into chilled beef stock. Refrigerate 2 hours until ice-cold.
4
Boil
Cook buckwheat noodles in boiling water over high heat for 3–4 minutes until tender with slight chew. Drain and rinse under cold water until cooled.
5
Plate
Coil noodles in a bowl, arrange beef, cucumber, pear, egg, and kimchi on top. Pour chilled broth over noodles, add ice cubes, gochujang dollop, and sesame seeds. Serve cold.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef sirloin
- 5.2 oz150g dry buckwheat noodles (soba)
- 2 cup480ml beef stock, chilled
- 4 tbsp4 tbsp rice vinegar
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp sugar
- 11 cucumber
- 11 Asian pear
- 11 boiled egg
- 4 tbsp4 tbsp daikon kimchi
- 2 tsp2 tsp gochujang
- 2 clove2 clove garlic
- 44 ice cubes
- 1 tsp1 tsp toasted sesame seeds
