Prep 10 mins
Cook 10 mins
This Korean dish needs to have the sauce at refrigerator temperature. The noodles are rinsed in cold water and the whole dish is a cold salad. I was told that this is a standard breakfast in Korea. Vegetarians just omit the egg.
- 6 ounces buckwheat noodles (naeng myun noodle)
- 1⁄4 cucumber, sliced julienne
- 1 hard-boiled egg, peeled and cut in half
- 2 tablespoons garlic, minced
- 2 tablespoons green onions, chopped
- 2 teaspoons roasted sesame seeds
- 2 teaspoons toasted sesame oil
- 1 teaspoon sugar
- 2 tablespoons korean red pepper powder (go chu garu) or 2 tablespoons korean chili paste (go chu jang)
- 1 teaspoon rice vinegar
- 2 teaspoons soy sauce (Korean dark soy sauce, jing an jang)
- In a bowl, mix the garlic and green onions together. Crush the sesame seeds and mix them with the vegetables. Stir in enough sesame oil to get everything wet but not liquefied. Add the red pepper powder and the sugar. Mix in the soy sauce bit by bit until you reach the desired consistency for the sauce. Chill.
- Boil big pot of water for noodles. Add noodles to the pot and cook for the recommended time from manufacturer. When ready, drain and rinse in cold water. Wash 2-3 times until the water comes out clear. Drain well.
- In a large bowl, add noodle and put sauce on top. Garnish with cucumber and egg.