When it’s as hot as it is right now, the last thing I fancy is slaving in a hot kitchen.
Korea gets incredibly hot too and one dish they like eating during the height of summer is this cold noodle dish.
It’s made with buckwheat noodles, surrounded by a sorbet of beef broth to keep the dish cold and topped with a spicy and tangy sauce and of course, an egg!
You will also find this dish at Korean BBQs, a way to cool down.
It’s super simple, so if you feel adventurous, why not try this?
– Korean buckwheat noodles
– 1 boiled egg
– cucumber finely julienned
– apple finely julienned
2 tbs gochujang
3 tbs Gochugaru
1 tsp salt
2 tsp soy sauce
2 tsp sugar
1/2 Korean pear or apple
2 tbs apple vinegar
3 cloves of garlic
2 spring onions chopped
1 tsp ginger crushed
2 tsp sesame oil
If you buy the Korean buckwheat noodles, it comes with a pouch of beef broth paste. Mix it with 2 cups of water and put it in the freezer until it’s sorbet like – about 1 hour.
Chop the veg for the sauce and add to a food processor. Add the rest of the ingredients and blitz until smooth.
Boil the noodles for about 4 min, drain and rinse in cold water.
A sample in a bowl, top with sauce, julienned veg and fruit, egg and sesame seeds.
Now add the partially frozen beef broth around the noodles, it should be like slurry.
Mix everything before eating!