Pork Bulgogi Cold Buckwheat Noodles recipe - ingredients, nutrition and when to eat it
This noodle dish combines pork bulgogi and buckwheat noodles in a chilled broth. The sweet and savory pork pairs well with the nutty buckwheat and cool broth.
This noodle dish combines pork bulgogi and buckwheat noodles in a chilled broth. The sweet and savory pork pairs well with the nutty buckwheat and cool broth. It’s a good fit for lunch on a hot day or a light dinner.
Noodles · 25 minutes to cook
Nutrition (per 727.8g serving): 471.4 kcal · protein 27.6g · carbohydrate 61.5g · fat 11.5g · sodium 2107.2mg
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: After cooking, rub and rinse the buckwheat noodles in cold water to wash off excess starch and give them a springier texture.
Tips: If the broth tastes too strong, add a little cold water to adjust it instead of ice.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 180 g
- Pork shoulder — 90 g
- Soy sauce — 1 tsp
- Sugar — 1 tsp
- Garlic — 1 clove
- Sesame oil — 0.5 tsp
- Dongchimi brine — 1.5 cup
- Cucumber — 0.3 pc
- Ice — 3 pc
- Toasted sesame seeds — 0.5 tsp