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!

About the Author


Cardiff-based home cook sharing authentic Korean recipes with anyone who is curious about Korean culture and flavours.

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