Cold Buckwheat Noodles with Blanched Octopus recipe - ingredients, nutrition and when to eat it
This summer favorite pairs chewy blanched octopus with cold buckwheat noodles. Cucumber and tangy pickled radish add a refreshing touch, and you can enjoy it…
This summer favorite pairs chewy blanched octopus with cold buckwheat noodles. Cucumber and tangy pickled radish add a refreshing touch, and you can enjoy it with chilled broth or spicy mixed sauce, whichever you prefer.
Seafood · 30 minutes to cook
Tips: Start timing once the water comes back to a boil after adding the octopus; that makes it easier to get the cooking just right.
Tips: Rinse the noodles thoroughly in cold water as soon as they’re cooked to keep them springy.
Tips: Chill the broth and serving bowls ahead of time so the dish stays cool to the last bite.
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Ingredients (1 serving)
- Octopus — 100 g
- Cooked arrowroot buckwheat noodles — 180 g
- Dongchimi broth — 300 ml
- Cucumber — 0.3 pc
- Pickled daikon — 30 g
- Vinegar — 1 tsp
- Hot mustard — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp