Salad > Asian Salads > Korean Salads

Dongchimi Noodle Salad Recipe

Ingredients with Measurements:
- 8 oz. buckwheat noodles
- 2 cups dongchimi (radish water kimchi)
- 1 cucumber, julienned
- 1/2 cup carrots, julienned
- 1/4 cup scallions, thinly sliced
- 1/4 cup cilantro, chopped
- 2 tbsp. sesame seeds
- Salt and pepper to taste

Special equipment needed:
- Large mixing bowl
- Colander
- Tongs

Step-by-step instructions:

1. Cook the buckwheat noodles according to the package instructions. Drain and rinse with cold water to stop the cooking process. Set aside.
2. In a large mixing bowl, combine the dongchimi, cucumber, carrots, scallions, and cilantro.
3. Add the cooked buckwheat noodles to the bowl and toss everything together.
4. Season with salt and pepper to taste.
5. Sprinkle sesame seeds over the top of the salad.
6. Serve chilled.


- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Serve chilled
Serving size:
- 4 servings

Nutritional information:
- Calories: 250
- Fat: 3g
- Carbohydrates: 50g
- Protein: 8g

Substitutions for ingredients:
- Buckwheat noodles can be substituted with soba noodles or rice noodles.
- Dongchimi can be substituted with regular water kimchi.

Variations:
- Add sliced beef or chicken for a protein boost.
- Add sliced avocado for a creamy texture.

Tips and tricks:
- Rinse the cooked noodles with cold water to prevent them from sticking together.
- Use a mandoline to julienne the cucumber and carrots for a uniform size.
- Toast the sesame seeds in a dry pan for a few minutes to enhance their flavor.

Storage instructions:
- Store in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
- This salad is best served cold and does not need to be reheated.

Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra cilantro or scallions.

Garnishes:
- Extra cilantro or scallions.

Pairings:
- This salad pairs well with grilled meats or seafood.

Suggested side dishes:
- Serve with a side of steamed rice or a side of kimchi.

Troubleshooting advice:
- If the noodles are too sticky, rinse them with more cold water.

Food safety advice:
- Make sure to store the salad in an airtight container in the refrigerator to prevent any bacteria growth.

Food history:
- Dongchimi is a traditional Korean water kimchi made with radishes, garlic, ginger, and green onions.

Flavor profiles:
- This salad is refreshing and tangy with a slight kick from the dongchimi.

Serving suggestions:
- Serve as a light lunch or as a side dish for a Korean-inspired meal.

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Region: Korean

Taste: Tangy, Spicy, Sour, Refreshing, Salty