Korean Dongchimi Buckwheat Noodles
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Dongchimi, a mild radish water kimchi, gives this Gangwon-style buckwheat noodle bowl its broth, chilled in the freezer until almost slushy so the clean, lactic tang comes through at its sharpest.
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There is almost no fat in the bowl, making it a natural follow-up to rich pork dishes like samgyeopsal or boiled suyuk.
Ingredients
Instructions
- 1
Strain 600ml dongchimi liquid through a fine sieve to remove impurities, then freeze for 20 minutes until very cold.
- 2
Julienne 80g cucumber, thinly slice 100g pear, and cut 120g dongchimi radish into bite-sized pieces.
- 3
Cook 200g buckwheat noodles in boiling water for 4 to 5 minutes, then rub vigorously under cold water multiple times to remove all starch.
- 4
Drain the noodles completely in a colander, then coil them neatly into serving bowls.
- 5
Mix vinegar, sugar, and prepared mustard into the cold dongchimi broth, taste and adjust, then pour generously over the noodles.
- 6
Top with julienned cucumber, pear slices, dongchimi radish, a halved boiled egg, and a sprinkle of sesame seeds to finish.
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