Ingredients with Measurements:
- 8 oz. buckwheat noodles
- 4 cups water
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 2 tbsp. sugar
- 1 tbsp. sesame oil
- 1 tbsp. gochujang (Korean chili paste)
- 1/2 cucumber, julienned
- 1/2 pear, julienned
- 2 hard-boiled eggs, sliced
- 2 green onions, thinly sliced
- 1/4 cup toasted sesame seeds
Special equipment needed:
- Large pot
- Mixing bowl
- Colander
- Sharp knife
- Cutting board
- Serving bowls
Step-by-step instructions:
1. In a large pot, bring 4 cups of water to a boil. Add the buckwheat noodles and cook for 4-5 minutes, or until tender.
2. Drain the noodles in a colander and rinse them under cold running water until they are completely cooled.
3. In a mixing bowl, whisk together the rice vinegar, soy sauce, sugar, sesame oil, and gochujang until well combined.
4. Add the cooled noodles to the mixing bowl and toss them with the sauce until they are evenly coated.
5. Divide the noodles into serving bowls and top them with the julienned cucumber and pear, sliced hard-boiled eggs, green onions, and toasted sesame seeds.
6. Serve immediately and enjoy!
- Time:
Preparation time: 15 minutes
- Cooking time: 5 minutes
5. Temperature:
- Cold
Serving size:
- 4 servings
Nutritional information:
- Calories: 310
- Fat: 8g
- Carbohydrates: 49g
- Protein: 11g
- Fiber: 4g
- Sugar: 11g
- Sodium: 1030mg
Substitutions for ingredients:
- Buckwheat noodles can be substituted with soba noodles or any other type of Asian noodles.
- Rice vinegar can be substituted with apple cider vinegar or white vinegar.
- Soy sauce can be substituted with tamari or coconut aminos.
- Gochujang can be substituted with sriracha or any other type of chili paste.
Variations:
- Add sliced beef, chicken, or tofu for a protein boost.
- Use different types of vegetables, such as radish, carrot, or spinach.
- Make a spicy version by adding more gochujang or red pepper flakes.
- Make a vegetarian version by omitting the hard-boiled eggs.
Tips and tricks:
- Rinse the noodles under cold running water until they are completely cooled to prevent them from sticking together.
- Make the sauce ahead of time and store it in the refrigerator until ready to use.
- Use a mandoline slicer to julienne the cucumber and pear quickly and evenly.
Storage instructions:
- Store any leftover noodles and sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- This dish is meant to be served cold, so there is no need to reheat it.
Presentation ideas:
- Serve the noodles in individual bowls and garnish them with the toppings in an aesthetically pleasing way.
- Use a clear glass bowl to showcase the colorful ingredients.
Garnishes:
- Toasted sesame seeds
- Sliced green onions
- Chopped cilantro
- Thinly sliced red pepper
Pairings:
- Korean-style fried chicken
- Kimchi
- Steamed rice
Suggested side dishes:
- Korean-style spinach salad
- Pickled vegetables
- Korean-style pancake
Troubleshooting advice:
- If the noodles are too sticky, rinse them under cold running water until they are completely cooled.
Food safety advice:
- Make sure to cook the noodles thoroughly and store any leftovers in the refrigerator.
Food history:
- Naengmyeon is a traditional Korean dish that originated in the northern regions of Korea. It is typically served during the summer months as a refreshing and cooling meal.
Flavor profiles:
- Salty, sweet, sour, and spicy
Serving suggestions:
- Serve the noodles with a side of kimchi and a cold glass of Korean beer.
Related Categories
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Region: Korean
Taste: Tangy, Spicy, Refreshing, Savory