Korean · Lunch
Chilled Buckwheat Noodles in Broth
Chewy buckwheat noodles served cold in a tangy, icy beef broth, topped with seared beef sirloin, Asian pear, cucumber, a soft-boiled egg half, and toasted sesame seeds. The broth is seasoned with rice vinegar and mustard for sharp, refreshing tang against the savory beef.
$7
25 minsPrep
20 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
433Calories
36.8gProtein
12.1gFat
47.2gCarbs
10.1gSugar
3.9gFiber
1289mgSodium
276mgChol
4.2gSat Fat
641mgPotassium
84mgCalcium
3.9mgIron
2.1mcgVitamin B12
8.2mgVitamin C
gluten-free-adaptable
protein-rich
low-calorie
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Slice beef sirloin thinly against the grain and refrigerate until assembly.
2
Simmer
Heat beef stock over medium heat for 3 minutes, then stir in rice vinegar, sugar, and salt until dissolved.
3
Chill
Pour seasoned broth into a bowl and refrigerate for 2 hours until fully cold.
4
Boil
Cook buckwheat noodles in boiling water for 2 to 3 minutes until glossy, then drain and rinse under cold water until cool.
5
Sear
Heat a dry pan over medium-high heat and sear beef slices for 1 to 2 minutes per side until browned and cooked through.
6
Plate
Coil noodles in a bowl, pour icy broth around them, top with beef, julienned cucumber, sliced pear, sliced scallion, halved egg, sesame seeds, and crushed ice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.2 oz260g beef sirloin
- 5.2 oz150g buckwheat noodles (naengmyeon), dry
- 2 cup480ml beef stock, chilled
- 4 tbsp4 tbsp rice vinegar
- 2 tsp2 tsp sugar-white
- 1 tsp1 tsp salt
- 11 cucumber
- 11 Asian pear or apple
- 22 eggs
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 1 tsp1 tsp mustard-dijon
- 44 ice cubes for serving
