Korean Pine Nut Cold Noodles
Quick answer
- Active time
- 25 min
- Waiting
- See the steps
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 6
About this dish
Blended with cold water, pine nuts release their fat into a milky, dairy-free broth with a quiet sweetness.
Read more
Salt is the only seasoning, leaving the nuttiness uncovered, while cucumber and thin slices of Korean pear bring crunch and fruit against the richness. A smooth blend and a pass through a strainer before chilling prevent the oily film and gritty feel of under-blended broth.
Ingredients
Instructions
- 1
Soak 100 g pine nuts in cold water for 30 minutes to soften their texture.
Drain them well in a sieve, then set them beside 500 ml cold water before blending.
- 2
Blend the soaked pine nuts with the 500 ml water for 1 to 2 minutes.
Continue until the broth turns milky white, smooth, and evenly emulsified, with no visible oily layer on top.
- 3
Strain the pine nut broth through a fine sieve or cloth to remove gritty solids.
Stir in 1 teaspoon salt, taste for a clean nutty balance, then chill it for at least 20 minutes.
- 4
Add 2 servings of cold noodles to boiling water and cook only 30 to 40 seconds.
Loosen the strands with chopsticks as they cook, because overboiling quickly makes the noodles soft.
- 5
Move the cooked noodles straight into cold water and rub the strands by hand to wash off starch.
Rinse once more in ice water to firm them, then squeeze out excess water firmly.
- 6
Place the drained noodles in bowls and pour over plenty of chilled pine nut broth.
Top with 1 julienned cucumber and thin slices of half a Korean pear, then adjust only with extra salt if needed.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Spicy Mixed Cold Noodles
cold noodles, cucumber
Korean Daisy Tea (Delicate Floral Pear Honey Brew)
pine nuts, Korean pear
Yuja Mustard Chicken Naengchae Salad
cucumber, Korean pear