Cold Korean Buckwheat Noodles recipes

Cold Korean Buckwheat Noodles recipes

Cold Korean Buckwheat Noodles recipes


40 minutes

Details
  • Servings:   4
  • Calories:   699
  • Protein:   28g
  •  
  • Fiber:   5g
  • Sugar:   10g
  • Carb Total:   105g
  •  
  • Trans Fat:   0g
  • Saturated:   4g
  • Fat Total:   21g
  •  
  • Diet:   Balanced
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • korean
  • asian
Ingredients
  • 3/4 cup rice vinegar
  • 1/4 cup gochujang (Korean red pepper paste)
  • 3 tablespoons fine gochugaru (Korean red pepper powder) or hot paprika
  • 1/4 teaspoon sugar
  • kosher salt
  • 1/2 pound daikon or Korean radish, peeled and cut into matchsticks
  • 1 pound dried buckwheat noodles
  • 1/4 cup toasted sesame oil
  • 2 cloves garlic, finely chopped
  • 2 scallions finely chopped
  • 2 English cucumbers, peeled and thinly sliced
  • 4 teaspoons toasted sesame seeds
  • 1/4 cup shredded toasted kim (nori)
  • 4 cups cold stock (chicken, beef or vegetable)
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