Naengmyeon with Raw Squid recipe - ingredients, nutrition and when to eat it
This summer dish combines cold naengmyeon with thinly sliced raw squid and cucumber, tossed in a tangy, spicy sauce.
This summer dish combines cold naengmyeon with thinly sliced raw squid and cucumber, tossed in a tangy, spicy sauce. The chewy squid pairs well with the cool noodles, making it a refreshing choice for a hot day’s lunch.
Noodles · 20 minutes to cook
Nutrition (per 372.3g serving): 391.6 kcal · protein 21.5g · carbohydrate 60.8g · fat 5.4g · sodium 679.2mg
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 under cold water to keep them springy.
Tips: Keep the raw squid refrigerated until just before serving, and add the sauce a little at a time to suit your taste.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 180 g
- Sliced raw squid — 70 g
- Cucumber — 0.3 pc
- Gochujang (Korean chili paste) — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Korean mustard — 0.3 tsp
- Ice — 3 pc