Buckwheat Naengmyeon (cold buckwheat noodles) recipe - ingredients, nutrition and when to eat it
Buckwheat naengmyeon is a summer noodle bowl made with buckwheat noodles in chilled broth, served with cucumber.
Buckwheat naengmyeon is a summer noodle bowl made with buckwheat noodles in chilled broth, served with cucumber. The nutty noodles pair well with the cool, refreshing broth, making it a light lunch or dinner on a hot day.
Street food · 20 minutes to cook
Tips: After boiling the noodles, rinse them thoroughly in cold water to keep them springy.
Tips: Chill the broth and bowls in advance so the dish stays cool until the last bite.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 180 g
- Dongchimi broth (radish kimchi brine) — 300 ml
- Cucumber — 0.3 pc
- Boiled egg — 0.5 pc
- Vinegar — 1 tsp
- Korean mustard — 0.5 tsp