Korean · Lunch
Spicy Cold Buckwheat Noodles (Gluten-Free)
Chewy buckwheat noodles tossed cold in a fiery gochujang-gochugaru dressing with rice vinegar, sesame oil and a touch of sweetness, topped with thin-sliced seared beef sirloin, julienned cucumber, and a soft-boiled egg. Nutty, tangy and hot, finished with toasted sesame seeds and scallion.
$7
20 minsPrep
10 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
567Calories
35.2gProtein
22.3gFat
55.8gCarbs
14.8gSugar
5.1gFiber
1478mgSodium
271mgChol
5.2gSat Fat
598mgPotassium
78mgCalcium
4.4mgIron
2mcgVitamin B12
8.2mgVitamin C
gluten-free
protein-rich
high-fiber
gluten-free
Instructions
1
Prep
Slice beef sirloin thinly against the grain; mince garlic; julienne cucumber; slice scallion; boil egg 6 minutes, chill, peel, and halve.
2
Boil
Cook buckwheat noodles 3 to 4 minutes until tender but springy, then drain and rinse under cold water until fully cooled.
3
Sear
Heat vegetable oil in a skillet over high heat and sear beef 90 seconds per side until browned and just cooked through.
4
Build
Whisk gochujang, gochugaru, rice vinegar, tamari, honey, and half the minced garlic in a bowl; add cooled noodles and sesame oil, toss until coated red and glossy.
5
Plate
Pile noodles into a bowl, arrange seared beef, cucumber, and egg halves on top, scatter scallion and sesame seeds over, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g beef sirloin
- 5.2 oz150g, a small bundle buckwheat noodles (100% buckwheat, gluten-free)
- 2 tbsp2 tbsp gochujang
- 2 tsp2 tsp gochugaru
- 2 tbsp2 tbsp rice vinegar
- 4 tsp4 tsp sesame oil
- 2 tsp2 tsp tamari (gluten-free soy sauce)
- 2 tsp2 tsp honey
- 4 cloves4 cloves garlic
- 11 cucumber
- 22 eggs
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 2 tsp2 tsp vegetable oil, for searing
- 1/2 tsp1/2 tsp salt
