Cold Buckwheat Noodles with Spicy Radish Salad recipe - ingredients, nutrition and when to eat it
Crisp seasoned radish salad and chilled buckwheat noodles come together in this refreshing summer dish.
Crisp seasoned radish salad and chilled buckwheat noodles come together in this refreshing summer dish. Its sweet-and-sour flavor with a gentle kick makes it ideal for lunch or a light dinner when you are not very hungry.
Vegetables · 15 minutes to cook
Nutrition (per 630.3g serving): 367.9 kcal · protein 9.9g · carbohydrate 70.3g · fat 5g · sodium 2283.7mg
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: Do not squeeze the radish salad too hard, or it will lose its crisp texture. Simply drain off the excess moisture.
Tips: Rinse the buckwheat noodles thoroughly in cold water after boiling so they stay springy and clean-tasting.
Tips: Chill the broth and noodles ahead of time for an even more refreshing dish.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 180 g
- Korean radish — 100 g
- Dongchimi broth — 300 ml
- Gochujang — 1 Tbsp
- Vinegar — 1.5 Tbsp
- Sugar — 1 tsp
- Gochugaru — 0.5 tsp
- Garlic — 0.5 tsp
- Sesame oil — 0.5 tsp
- Whole sesame seeds — 0.5 tsp
- Salt — 0.3 tsp