Korean · Lunch
Spicy Cold Buckwheat Noodles
Chewy buckwheat noodles tossed cold with seared beef sirloin, cucumber, and a gochujang-gochugaru dressing sharpened with rice vinegar and sesame oil. Chilled beef broth clings to the noodles, while scallion, sesame seeds, and a soft-boiled egg half finish the bowl for a savoury, heat-forward summer dish.
$6
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
685Calories
46.2gProtein
23.4gFat
70.8gCarbs
11.8gSugar
6.4gFiber
1810mgSodium
275mgChol
6.8gSat Fat
820mgPotassium
110mgCalcium
5.9mgIron
2.4mcgVitamin B12
10.2mgVitamin C
gluten-free-adaptable
protein-rich
high-fiber
spice-route
thirty-min-meals
all-time-classics
Instructions
1
Prep
Slice beef sirloin thin against the grain; julienne cucumber; slice scallion; mince garlic. Set each aside separately.
2
Sear
Heat vegetable oil over high heat in a small skillet. Sear beef 1 to 2 minutes per side until browned and just cooked through; transfer to plate.
3
Boil
Bring water to boil in a pot over high heat. Cook soba noodles 4 to 5 minutes until tender yet chewy; drain and rinse cold.
4
Whisk
Combine gochujang, gochugaru, rice vinegar, sesame oil, garlic, soy sauce, sugar, and salt in a bowl until smooth red-orange.
5
Chill
Stir chilled chicken stock into dressing and refrigerate 10 minutes until cold.
6
Toss
Add cold noodles to dressing and toss until every strand is coated and glossy red.
7
Plate
Mound dressed noodles in a bowl. Arrange seared beef, cucumber, and egg half on top, then scatter scallion and sesame seeds.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz436g beef sirloin
- 6.4 oz180g dry soba buckwheat noodles
- 2 tbsp2 tbsp gochujang
- 2 tsp2 tsp gochugaru
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sesame oil
- 4 cloves4 cloves garlic
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp sugar
- 11 cucumber
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 11 soft-boiled egg
- 1 cup240ml chicken stock, chilled
- 1 tsp1 tsp vegetable oil, for searing
- a pinch of salt
