Korean · Lunch
Chilled Buckwheat Noodles with Raw Beef
Chewy buckwheat noodles chilled and tossed in a tangy soy-vinegar dressing, topped with thin strips of raw beef sirloin marinated briefly in sesame oil and gochugaru. Finished with julienned pear, cucumber, scallion and a soft-set egg yolk, this cold Korean noodle dish balances sharp acidity against clean, mineral beef.
$7
20 minsPrep
8 minsCook
28 minsTotal
MediumLevel
Nutrition per serving
478Calories
29.8gProtein
14.9gFat
58.1gCarbs
10.8gSugar
3.9gFiber
1198mgSodium
291mgChol
4.1gSat Fat
560mgPotassium
68mgCalcium
3.6mgIron
1.9mcgVitamin B12
6.5mgVitamin C
gluten-free-adaptable
sweet-heat
thirty-min-meals
hidden-gems
Instructions
1
Prep
Slice the beef sirloin against the grain into paper-thin strips. Mince the garlic, julienne the cucumber and pear, slice the scallion thinly.
2
Marinate
Toss the beef with 1/2 tsp sesame oil, garlic and a pinch of gochugaru; refrigerate 10 minutes.
3
Boil
Cook the soba noodles in boiling water over high heat 4 to 5 minutes until tender but springy.
4
Chill
Drain the noodles and rinse under cold running water, rubbing gently, until completely cooled, about 1 minute.
5
Whisk
In a small bowl, whisk the rice vinegar, soy sauce, remaining sesame oil, remaining gochugaru and sugar until glossy.
6
Build
Pile the noodles into a chilled serving bowl, arrange the beef, cucumber, pear and scallion on top.
7
Plate
Spoon the dressing over the noodles, nest the egg yolk in the centre and scatter the sesame seeds.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6.4 oz180g beef sirloin
- 5.2 oz150g soba noodles
- 11 cucumber
- 11 Asian pear
- 22 scallion
- 22 egg yolk
- 4 tbsp4 tbsp rice vinegar
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp gochugaru
- 1 tsp1 tsp sugar-white
- 1 clove1 clove garlic
- 1/2 tsp1/2 tsp sesame seeds, toasted
