KOREAN COLD BUCKWHEAT NOODLES RECIPES

Name: Korean Chilled Buckwheat Noodles With Chilled Broth and Kimchi
Total time: 40 min
Yield: Serves 4
Cuisine: korean
Ingredients: 6 dried shiitake mushrooms or a small handful of dried porcinis or other dried mushrooms; 1 bunch scallions, sliced, or 1/2 cup chopped chives; 1 4- to 6-inch stick of kombu; 1 medium carrot, sliced thin; A handful of mushroom stems, or a couple of dried shiitakes; 5 cups water; Soy sauce to taste; Salt and sugar to taste; 9 ounces soba noodles (1 package imported); 2 tablespoons dark sesame oil; 1 cup, tightly packed, cabbage kimchi, cut in thin strips (more to taste; we love it); 6 ounces firm tofu, cut in small cubes; 1 bunch scallions, cut lengthwise into threads; 1/2 European cucumber (about 6 ounces), cut into fine 4-inch long julienne; 1/2 Asian pear or firm, ripe plum or pluot, peeled (pear only), seeded and cut into 2- or 3-inch long julienne; 2 hardboiled eggs, cut into quarters; 2 tablespoons seasoned rice vinegar; Korean chili powder to taste (optional); Chopped cilantro or sprigs for garnish

KOREAN CHILLED BUCKWHEAT NOODLES WITH CHILLED BROTH AND ...

Korean Chilled Buckwheat Noodles With Chilled Broth and ... image

This recipe is inspired by the signature Korean summer noodle dish, naeng myung. The traditional dish is made with a strong beef broth. I’m using a vegetarian broth I make with dried mushrooms and kelp, adapted from a recipe in Deborah Madison’s “Vegetarian Cooking for Everybody.” You could also use chicken stock. The dish can include chicken or meat, or it can be vegetarian, as this version is, with tofu standing in for chicken. It can also be vegan if you omit the boiled eggs. Make the broth a day ahead so that it will be nice and cold.

Provided by Martha Rose Shulman

Total Time 40 minutes

Yield Serves 4

Number Of Ingredients 19

Ingredients

6 dried shiitake mushrooms or a small handful of dried porcinis or other dried mushrooms
1 bunch scallions, sliced, or 1/2 cup chopped chives
1 4- to 6-inch stick of kombu
1 medium carrot, sliced thin
A handful of mushroom stems, or a couple of dried shiitakes
5 cups water
Soy sauce to taste
Salt and sugar to taste
9 ounces soba noodles (1 package imported)
2 tablespoons dark sesame oil
1 cup, tightly packed, cabbage kimchi, cut in thin strips (more to taste; we love it)
6 ounces firm tofu, cut in small cubes
1 bunch scallions, cut lengthwise into threads
1/2 European cucumber (about 6 ounces), cut into fine 4-inch long julienne
1/2 Asian pear or firm, ripe plum or pluot, peeled (pear only), seeded and cut into 2- or 3-inch long julienne
2 hardboiled eggs, cut into quarters
2 tablespoons seasoned rice vinegar
Korean chili powder to taste (optional)
Chopped cilantro or sprigs for garnish

Steps:

Make the broth. Combine all the ingredients for the broth except the salt and sugar in a saucepan and bring to a simmer. Cover and simmer 20 minutes. Strain. Season to taste with salt and sugar if desired. Place in the refrigerator until cold.
Cook the soba noodles. Drain well and toss with 1 tablespoon of the sesame oil. Place in the refrigerator and chill while you prepare the other ingredients.
Toss the kimchi with the remaining sesame oil and refrigerate. Chill all of the other ingredients.
Divide the noodles among 4 wide bowls. Arrange the tofu, pear or plum and vegetables on top of and around the noodles and top with wedges of boiled egg. Stir the vinegar into the cold broth. Taste and adjust salt and sugar. Ladle into the bowls. Garnish with Korean chili powder and cilantro if desired, and serve. Guests should stir the mixture so that the kimchi flavors the broth and noodles.

Nutrition Facts : @context http//schema.org, Calories 18, UnsaturatedFatContent 0 grams, CarbohydrateContent 3 grams, FatContent 1 gram, FiberContent 0 grams, ProteinContent 1 gram, SaturatedFatContent 0 grams, SodiumContent 93 milligrams, SugarContent 0 grams, TransFatContent 0 grams

COLD BUCKWHEAT NOODLES WITH KIMCHI AND EGGS RECIPE | BON ...

Cold Buckwheat Noodles with Kimchi and Eggs Recipe | Bon ... image

Edward Kim’s take on the vinegary buckwheat salad called will put out the fire in your belly and wake up your palate. Crushed ice cubes on top keeps it chilled no matter the heat index, and, as they melt, add to what Kim describes as the dish’s “slurp-ability.”

Provided by BONAPPETIT.COM

Yield 4 Servings

Number Of Ingredients 11

Ingredients

12 oz. Korean buckwheat noodles
1 12-oz. jar napa kimchi
2 tablespoons (or more) rice wine vinegar
1 tablespoon toasted sesame oil
1 tablespoon (or more) sugar
Kosher salt
2 large eggs, hardboiled, quartered
½ hot house cucumber, julienned
4 scallions, thinly sliced
½ cup thinly sliced toasted laver or nori sheets
2 tablespoons toasted sesame seeds

Steps:

Bring a large pot of water to a boil. Add noodles and cook, stirring occasionally, until cooked through, but still slightly bouncy, about 1½ minutes. Drain and rinse under cold running water; set aside.
Drain kimchi, reserving liquid; chop kimchi. Combine kimchi, kimchi liquid, vinegar, oil, and sugar in a large bowl and mix to combine. Add noodles and toss to coat; season with salt and more vinegar or sugar, if desired.
Serve topped with egg, cucumber, scallions, laver, sesame seeds, and 2 cups crushed ice.
DO AHEAD: Kimchi dressing can be made 2 days ahead. Cover and chill.

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