Korean · Lunch
Cold Noodles with Pear and Beef (High-Protein)
Chewy buckwheat noodles chilled in a tangy beef-broth ice slush, topped with seared marinated beef sirloin, julienned pear, cucumber, and a soft-boiled egg. Sweet-tart and cold, this Korean naengmyeon variation delivers over 50g protein and 5g fiber per bowl.
$7
25 minsPrep
15 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
612Calories
52.1gProtein
21.3gFat
56.9gCarbs
14.4gSugar
5.6gFiber
1682mgSodium
330mgChol
6.8gSat Fat
892mgPotassium
96mgCalcium
4.8mgIron
2.6mcgVitamin B12
10.6mgVitamin C
protein-rich
high-fiber
gluten-free-adaptable
high-protein
Instructions
1
Prep
Slice the beef sirloin thinly against the grain, then toss with soy sauce, minced garlic, sesame oil, and sugar in a small bowl.
2
Marinate
Cover and refrigerate the beef for 30 minutes until the marinade penetrates the slices.
3
Boil
Cook buckwheat noodles in boiling water for 3–4 minutes over high heat until just tender with slight chew.
4
Rinse
Drain noodles into a colander and rinse under cold water, rubbing between your hands until the water runs clear.
5
Sear
Heat a small skillet over medium-high and sear the marinated beef slices for 1 minute per side until edges brown and centre is just cooked through.
6
Assemble
Coil noodles into a chilled bowl, arrange seared beef, julienned pear, julienned cucumber, egg halves, sesame seeds, and sliced scallion on top.
7
Chill
Stir rice vinegar and gochugaru into chilled beef stock, then add crushed ice cubes to keep the broth cold.
8
Plate
Pour the icy beef broth around the noodles and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g beef sirloin
- 150g150g buckwheat noodles (dry, soba)
- 480ml480ml beef stock, chilled
- 4 tbsp4 tbsp rice vinegar
- 2 tsp2 tsp gochugaru
- 11 korean pear
- 22 eggs, soft-boiled and halved
- 11 cucumber
- 4 tbsp4 tbsp soy sauce
- 2 tsp2 tsp sesame oil
- 2 clove2 clove garlic
- 1 tsp1 tsp sugar
- 44 ice cubes
- 2 tsp2 tsp sesame seeds
- 22 scallion
