Korean · Lunch
Cold Buckwheat Noodle Soup (Low-Calorie)
Chilled naengmyeon-style dish built on thin buckwheat noodles in a tangy iced beef broth, topped with thinly sliced poached beef sirloin, crisp julienned cucumber and pear, a jammy half egg, and a dab of mustard-vinegar sauce. Served ice cold as a refreshing summer soup with a peppery, acidic finish.
$5
20 minsPrep
25 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
392Calories
35.2gProtein
9.5gFat
42.1gCarbs
10.4gSugar
3.5gFiber
621mgSodium
61mgChol
3gSat Fat
645mgPotassium
68mgCalcium
2.9mgIron
1.3mcgVitamin B12
6.8mgVitamin C
low-calorie
protein-rich
low-cholesterol
low-calorie
Instructions
1
Prep
Trim beef sirloin of fat. Mince garlic; slice pear thin; julienne cucumber; thinly slice scallion. Set everything ready.
2
Poach
Simmer beef stock and water over medium heat 12–15 minutes with sirloin until no pink remains at center, then lift beef onto a plate.
3
Cool
Rest beef 10 minutes at room temperature, then slice thin against the grain.
4
Season
Stir minced garlic, rice vinegar, sugar, and mustard into broth over low heat 1 minute until sugar dissolves and broth tastes sharp.
5
Chill
Pour broth into a shallow container and refrigerate 2 hours until fully cold and lightly clouded with hardened fat to skim.
6
Boil
Cook buckwheat noodles in boiling water 2–3 minutes over high heat until springy when bitten, then drain and rinse under cold water.
7
Build
Coil noodles into a chilled bowl, ladle ice-cold broth around them so noodles are just submerged, and check temperature before serving.
8
Plate
Arrange sliced beef, cucumber, pear, and halved egg on noodles, scatter sesame seeds and scallion on top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.6 oz272g beef sirloin, trimmed of visible fat
- 2 cup480ml beef stock, low-sodium
- 2 cup480ml water
- 4 oz114g, cooked weight buckwheat noodles
- 11 cucumber
- 11 Asian pear
- 11 boiled egg, halved lengthwise
- 4 tsp4 tsp rice vinegar
- 1 tsp1 tsp white sugar
- 2 tsp2 tsp mustard-dijon
- 2 clove2 clove garlic
- 1 tsp1 tsp sesame seeds
- 22 scallion
