Cucumber Dongchimi Buckwheat Noodles recipe - ingredients, nutrition and when to eat it
These noodles are served with buckwheat noodles and julienned cucumber in chilled dongchimi broth.
These noodles are served with buckwheat noodles and julienned cucumber in chilled dongchimi broth. The tangy, refreshing broth pairs well with the nutty flavor of buckwheat and the crispness of cucumber. They’re a lovely choice for lunch on a hot day or a light dinner when you’re in the mood for something simple.
Noodles · 15 minutes to cook
Nutrition (per 584g serving): 294.7 kcal · protein 9.6g · carbohydrate 56.9g · fat 2.9g · sodium 1413.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Rinse the noodles thoroughly in cold water and drain them well so they don’t dilute the broth.
Tips: Dongchimi can vary in saltiness and tang, so taste the broth first and adjust the amount as needed.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 180 g
- Dongchimi broth — 300 ml
- Cucumber — 0.5 pc
- Toasted sesame seeds — 1 tsp
- Hot mustard — 0.3 tsp