Jinju-Style Cold Noodles recipe - ingredients, nutrition and when to eat it
Jinju-style cold noodles are made with buckwheat noodles in a chilled, seafood-scented broth, topped with savory beef jeon, egg, cucumber, and pear.
Jinju-style cold noodles are made with buckwheat noodles in a chilled, seafood-scented broth, topped with savory beef jeon, egg, cucumber, and pear. They’re perfect for lunch on a hot day or a light dinner, and you can adjust the flavor to your liking with vinegar and mustard.
Noodles · 45 minutes to cook
Nutrition (per 914g serving): 534.3 kcal · protein 32g · carbohydrate 70.1g · fat 12.7g · sodium 1903.1mg
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: The broth should be thoroughly chilled so the nutty flavor of the buckwheat noodles and the savory flavor of the beef jeon stand out.
Tips: After boiling the buckwheat noodles, rub and rinse them in cold water to remove excess starch and keep the broth clear.
Tips: Cook the beef jeon over medium-low heat rather than high heat so the edges don’t dry out.
Tips: Mix in the vinegar and hot mustard a teaspoon at a time, tasting as you go.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 180 g
- Dongchimi broth — 250 ml
- Manila clams — 40 g
- Dried anchovies — 5 g
- Kombu — 4 g
- Water — 150 ml
- Ice — 60 g
- Lean beef — 45 g
- All-purpose flour — 8 g
- Egg — 1 pc
- Cooking oil — 1 tsp
- Soy sauce — 1 tsp
- Garlic — 1 tsp
- Cucumber — 40 g
- Asian pear — 35 g
- Radish — 35 g