Dongchimi Buckwheat Noodles
Dongchimi makguksu pairs buckwheat noodles with a cool, tangy radish-water kimchi broth. The flavor is crisp and palate-cleansing.
Instructions
- 1
Strain the dongchimi broth and chill it in the freezer for about 20 minutes until very cold.
- 2
Julienne the cucumber and pear, and slice the dongchimi radish into bite-size pieces.
- 3
Boil the buckwheat noodles for 4–5 minutes, then rinse several times in cold water to remove excess starch.
- 4
Drain the noodles thoroughly and place them in serving bowls in neat bundles.
- 5
Mix vinegar, sugar, and mustard into the cold broth, adjust seasoning, and pour over the noodles.
- 6
Top with cucumber, pear, dongchimi radish, and halved boiled egg, then finish with sesame seeds.
Tips
Nutrition (per serving)
Adjust Servings
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