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Categories:
buckwheat noodles cucumber egg garlic green onions sesame seeds sesame oil sugar Korean red pepper rice vinegar soy sauce
Viewed: 39 - Published at: a year agoIngredients
- 6 ounces buckwheat noodles (naeng myun noodle)
- 1/4 cucumber, sliced julienne
- 1 hard-boiled egg, peeled and cut in half
- 2 tablespoons garlic, minced
- 2 tablespoons green onions, chopped
- 2 teaspoons roasted sesame seeds
- 2 teaspoons toasted sesame oil
- 1 teaspoon sugar
- 2 tablespoons korean red pepper powder (go chu garu) or 2 tablespoons korean chili paste (go chu jang)
- 1 teaspoon rice vinegar
- 2 teaspoons soy sauce (Korean dark soy sauce, jing an jang)
Method
- In a bowl, mix the garlic and green onions together. Crush the sesame seeds and mix them with the vegetables. Stir in enough sesame oil to get everything wet but not liquefied. Add the red pepper powder and the sugar. Mix in the soy sauce bit by bit until you reach the desired consistency for the sauce. Chill.
- Boil big pot of water for noodles. Add noodles to the pot and cook for the recommended time from manufacturer. When ready, drain and rinse in cold water. Wash 2-3 times until the water comes out clear. Drain well.
- In a large bowl, add noodle and put sauce on top. Garnish with cucumber and egg.
