Cherry & Dennis Helper Habitat
Korean Cold Buckwheat Noodles
韓式冷蕎麥麵
Recipe overview
Springy buckwheat noodles sit in a tangy chilled broth with cucumber, pear, kimchi and fully cooked egg.
01
Ingredients
Main ingredients
- 600 g Korean buckwheat cold noodles
- 1, about 200 g cucumber
- 200 g Korean pear
- 160 g napa cabbage kimchi
- 2 eggs
- 200 g ice cubes
Sauce seasoning
- 1.2 litres chilled clear beef stock
- 4 tbsp rice vinegar
- 2 tbsp light soy sauce
- 2 tbsp sugar
- 1 tsp Korean mustard
- 1/2 tsp salt
02
Tools
- soup pot
- colander
- large bowl
- cutting board
- kitchen knife
- whisk
- soup bowls
03
Steps
Step 1
Mix the cold broth
Whisk all sauce seasoning until sugar and salt dissolve.
Step 2
Chill the broth
Refrigerate the broth at least 20 minutes until very cold.
Step 3
Cook the eggs
Boil eggs for 10 minutes until the yolks are fully set.
Step 4
Cool and peel eggs
Chill eggs in cold water, peel and halve each one.
Step 5
Cut the cucumber
Wash cucumber and cut into fine strips.
Step 6
Cut pear and kimchi
Core pear and cut into strips; cut kimchi into bite-size pieces.
Step 7
Boil noodle water
Bring a large pot of water to a full boil.
Step 8
Cook the noodles
Add noodles, separate immediately and cook until just tender as directed on the pack.
Step 9
Rinse the noodles
Drain and rub gently under cold running water until the water runs clear.
Step 10
Ice and drain
Soak noodles in ice water 1 minute, then drain thoroughly.
Step 11
Divide and add broth
Divide noodles among 4 bowls and add chilled broth and ice.
Step 12
Top and serve
Add cucumber, pear, kimchi and half a fully cooked egg; serve immediately.
Common mistakes
- Not chilling broth in advance.
- Failing to separate noodles as they enter the pot.
- Leaving excess starch by rinsing too little.
- Diluting broth with poorly drained noodles.
Tips
Rub, rinse and ice cooked noodles until their surface is no longer sticky; assemble only when broth, noodles and toppings are all cold.
