Description
A refreshing and delicious Korean dish featuring cold noodles topped with cucumber and egg, perfect for hot summer days.
Ingredients
- Naengmyeon noodles – 200g
- Cucumber – 1, julienned
- Egg – 1, boiled and sliced
- Beef broth – 2 cups
- Vinegar – 1 tablespoon
- Sesame oil – 1 teaspoon
- Gochujang (Korean chili paste) – 1 tablespoon
- Salt – to taste
- Sesame seeds – for garnish
Instructions
- Cook the naengmyeon noodles according to package instructions, then rinse under cold water and drain.
- Prepare the beef broth and let it cool.
- In a bowl, mix the cooled beef broth with vinegar, sesame oil, gochujang, and salt.
- Place the cold noodles in a serving bowl and pour the broth mixture over them.
- Top with julienned cucumber and sliced boiled egg.
- Garnish with sesame seeds before serving.
Notes
- For a vegetarian version, substitute beef broth with vegetable broth.
- Adjust the amount of gochujang based on your spice preference.
- Chill the broth in the refrigerator for a more refreshing taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling and Mixing
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg
Keywords: Korean Cold Noodles, Naengmyeon, Cucumber, Egg, Summer Dish