Craving a mind-blowing Korean summer dish that will instantly cool you down and tantalize your taste buds? Look no further than the ultimate refreshing culinary masterpiece - Korean Chilled Buckwheat Noodles! This isn't just another noodle recipe; it's a symphony of flavors and textures that will transport you straight to the bustling streets of Seoul. Imagine slurping down icy-cold noodles swimming in a zesty broth, topped with spicy kimchi and perfectly cooked eggs - a dish so irresistible, it'll make your summer meals unforgettable!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Korean
Serves: 2 servings
Ingredients
- Buckwheat noodles
- Cold water
- Kimchi
- Sesame oil
- Scallions (sliced)
- Hard-boiled eggs
- Soy sauce
- Vinegar
- Ice cubes
Instructions
- Begin by preparing the buckwheat noodles. Bring a pot of water to a boil over high heat. Once boiling, add the buckwheat noodles and cook according to package instructions, usually around 5-7 minutes, until they are tender but still firm to the bite (al dente).
- While the noodles are cooking, prepare a bowl of ice water. Once the noodles are cooked, immediately drain them in a colander and rinse under cold water to stop the cooking process. Transfer the noodles to the ice water to cool completely for about 5 minutes.
- After the noodles have cooled, drain them again and set aside. Make sure to shake off any excess water to prevent the dish from becoming watery.
- Next, prepare the chilled broth. In a mixing bowl, combine cold water, a splash of soy sauce, and a splash of vinegar. Adjust the seasoning to taste, adding more soy sauce or vinegar as desired. This will create a refreshing broth to serve with the noodles.
- Slice the scallions thinly and set aside for garnish. If you haven't already, prepare the hard-boiled eggs by boiling them for about 9-12 minutes, then transferring them to an ice bath to cool. Once cool, peel and slice them in half.
- To assemble the dish, place a portion of the chilled buckwheat noodles in a bowl. Pour the chilled broth over the noodles, ensuring they are submerged.
- Top the noodles with a generous serving of kimchi, sliced hard-boiled eggs, and a drizzle of sesame oil for added flavor.
- Garnish with the sliced scallions and add a few ice cubes to keep the dish chilled. Serve immediately and enjoy your Korean Chilled Buckwheat Noodles with Chilled Broth and Kimchi!
Tips
- For the best texture, be careful not to overcook the buckwheat noodles - they should be tender but still have a slight bite.
- Using ice water is crucial to stop the cooking process and ensure your noodles remain perfectly chilled and don't become mushy.
- Choose high-quality, authentic kimchi for the most authentic flavor profile. The more fermented, the better!
- Adjust the broth's seasoning to your personal taste - some prefer it more tangy, while others like it slightly saltier.
- For an extra cooling effect, you can briefly freeze your serving bowls before plating to keep the dish extra cold.
- If you can't find buckwheat noodles, soba noodles make an excellent substitute.
- Prep all ingredients in advance to make the final assembly quick and easy, especially on hot summer days.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
