Korean · Lunch
Cold Buckwheat Noodles (Gluten-Free)
Chewy buckwheat noodles served cold in a tangy, slightly sweet broth built from beef stock, rice vinegar and gochugaru, topped with marinated beef sirloin, cucumber ribbons, pear matchsticks and a soft-boiled egg half. A gluten-free take on naengmyeon, finished with sesame oil and toasted sesame seeds for a cooling summer noodle bowl.
$7
25 minsPrep
15 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
564Calories
42.1gProtein
18.4gFat
58.4gCarbs
15.9gSugar
4.8gFiber
1487mgSodium
215mgChol
5.7gSat Fat
850mgPotassium
95mgCalcium
5.1mgIron
2.7mcgVitamin B12
12.2mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Slice the beef sirloin into thin strips, slice the cucumber into ribbons, cut the Asian pear into matchsticks, and slice the scallion separately.
2
Marinate
Toss the sliced beef with 1 teaspoon tamari and a pinch of gochugaru; marinate at room temperature for 20 minutes.
3
Mix
Whisk the chilled beef stock, rice vinegar, remaining tamari, remaining gochugaru and sugar together until sugar dissolves.
4
Boil
Cook the buckwheat soba noodles in boiling water over high heat for 4 minutes until tender but slightly chewy, then drain and rinse under cold water.
5
Plate
Coil the noodles into a deep bowl, pour ice-cold broth around them half-submerged, sear the beef 2 minutes per side over medium-high heat, then arrange beef, cucumber, pear, egg and scallion on top with sesame seeds and ice cubes.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g beef sirloin
- 5.2 oz150g, dry weight buckwheat soba noodles
- 1 1/2 cup360ml beef stock, chilled
- 4 tbsp4 tbsp rice vinegar
- 2 tbsp2 tbsp tamari (gluten-free soy sauce)
- 2 tsp2 tsp gochugaru
- 2 tsp2 tsp sugar
- 2 tsp2 tsp sesame oil
- 11 cucumber
- 11 Asian pear
- 11 soft-boiled egg
- 2 tsp2 tsp toasted sesame seeds
- 22 scallion
- 44 ice cubes, for serving
