Korean · Lunch
Spicy Cold Buckwheat Noodles (High-Protein)
Chewy buckwheat noodles tossed in a gochujang-sesame dressing with seared beef sirloin, cucumber ribbons, and a jammy egg. The sauce balances gochujang heat, rice vinegar tang, and a touch of sugar, while extra edamame and beef push protein well past a standard bibim guksu.
$6
20 minsPrep
10 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
621Calories
50.8gProtein
22.1gFat
60.2gCarbs
11.1gSugar
6.8gFiber
1545mgSodium
287mgChol
5.9gSat Fat
850mgPotassium
92mgCalcium
5.6mgIron
2mcgVitamin B12
8.2mgVitamin C
protein-rich
gluten-free-adaptable
high-fiber
high-protein
Instructions
1
Prep
Slice beef sirloin thinly against the grain, mince the garlic, slice the scallion, and julienne the cucumber; set all aside.
2
Boil
Bring a small pot of water to rolling boil and cook soba noodles 4–5 minutes until tender yet chewy, then drain and rinse under cold water until fully cooled.
3
Sear
Heat 1 tsp sesame oil in a small skillet over high heat and sear beef slices 1–2 minutes per side until browned at edges and cooked through.
4
Whisk
In a mixing bowl, whisk together gochujang, rice vinegar, 1 tsp sesame oil, sugar, minced garlic, soy sauce, and black pepper until smooth and glossy.
5
Toss
Add cooled noodles to dressing and toss with tongs until every strand is evenly coated in the red gochujang sauce.
6
Build
Pile dressed noodles in a serving bowl and arrange seared beef, cucumber, edamame, and egg halves on top in a mound.
7
Plate
Scatter scallion and toasted sesame seeds over the noodles and serve immediately while beef remains warm against cold noodles.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g beef sirloin
- 5.2 oz150g soba noodles (dry)
- 22 large eggs
- 1/2 cup70g edamame (cooked, shelled)
- 11 cucumber
- 4 cloves4 cloves garlic
- 4 tbsp4 tbsp gochujang
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sesame oil, plus extra for searing
- 2 tsp2 tsp sugar
- 22 scallion
- 2 tsp2 tsp toasted sesame seeds
- 1 tsp1 tsp soy sauce
- 1/2 tsp1/2 tsp black pepper
