Korean-style buckwheat noodles
4 servings
30 minutes
Korean-style buckwheat noodles are a unique blend of textures and flavors characteristic of Korean cuisine. Soba noodles, traditionally Japanese, gained popularity in Korean recipes due to their subtle nutty flavor and elastic structure. In this dish, they combine with the sweetness of pear, the crisp freshness of cucumber and radish, while a spicy sauce made from soy sauce, sesame oil, and chili paste adds sharpness and depth of flavor. The dish is finished with eggs, green onions, and toasted sesame seeds for richness and aesthetic beauty. This noodle is perfect as a refreshing summer lunch or light dinner, and its harmony of flavors makes it an integral part of Korean cuisine where the balance between sweet, salty, spicy, and fresh is true art.
1
Boil the noodles according to the recipe.
- Soba noodles: 120 g
2
Drain the water and rinse with cold water. Drain the water again.
3
Transfer to a bowl, add pear, cucumber, and radish.
- Pears: 1 piece
- Cucumbers: 2 pieces
- Radish: 0.5 glass
4
Combine soy sauce, sesame oil, chili paste, sugar, garlic with 1 tbsp of water and whisk.
- Soy sauce: 3 tablespoons
- Sesame oil: 1.5 tablespoon
- Sugar: 2 teaspoons
- Chili paste: 2 teaspoons
- Finely chopped garlic: 2 cloves
5
Pour the sauce over the noodles and shake for better distribution.
- Soy sauce: 3 tablespoons
6
Serve decorated with quartered eggs, green onions, and sesame seeds.
- Chicken egg: 2 pieces
- Chopped green onion: 2 tablespoons
- Toasted sesame seeds: 1 tablespoon
