Noodles
Spicy cold buckwheat noodles
Mix cold buckwheat mixed noodles with red pepper paste seasoning containing vinegar.
- Prep
- 15 min
- Cook
- 15 min
Scale the recipe
Ingredients
- Buckwheat mixed cold noodles Weight of refrigerated noodles before boiling without packaging
- 300 g
- cucumber
- 80 g
- egg
- 2 pieces
Seasonings
- Korean red chili paste (gochujang)
- 2 T
- Korean chili flakes (gochugaru)
- 1 T
- Rice vinegar
- 2 T
- Brewed soy sauce
- 1 T
- sugar
- 1 T
- cold drinking water
- 2 T
- sesame oil
- 1/3 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Boil and halve the eggs
Boil the eggs 2 pieces until the whites and yolks are firm. Cool them in cold water, then peel and halve them.
-
Slice the cucumber
Cut the cucumber 80 g into thin strips and set it aside.
-
Mix the noodle sauce
Stir gochujang 2 T, gochugaru 1 T, vinegar 2 T, soy sauce 1 T, sugar 1 T, water 2 T and sesame oil 1/3 T until the sugar dissolves.
-
Boil the cold noodles
Boil the noodles 300 g for the time indicated on the package.
-
Rinse and drain the noodles
Rinse the cooked noodles in cold drinking water, then drain them in a sieve.
-
Toss the noodles and add toppings
Toss the noodles with the sauce, serve in bowls, and top with cucumber strips and boiled eggs.
