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Recipe Korean Buckwheat Noodles

Korean Buckwheat Noodles

  • Difficulty Level: 1
  • Serves Serves: 4
  • Preparation

    30mins

  • Cooking

    10mins

Asian Food Vegetable Rice or Noodle Lunch Dinner Easy Recipes Less Than 60 mins

What You Will Need

Ingredients

  • 8 oz. buckwheat noodles
  • 1 ⅓ cups julienne cucumber
  • 1 ⅓ cups shredded purple cabbage
  • 1 ⅓ cups julienne red bell pepper
  • 1 ⅓ cups julienne orange bell pepper
  • 1 ⅓ cups julienne yellow bell pepper
  • 1 ⅓ cups sliced red onion
  • 2 boiled eggs, halved
  • sesame seeds, for garnish
  • sliced green onions, for garnish

Sauce Mix

  • 1 apple, peeled and diced
  • ¼ onion, diced
  • 1 heaping Tbsp. Lee Kum Kee Minced Garlic
  • 2 Tbsp. Lee Kum Kee Panda Brand Cooking Soy Sauce
  • 2 Tbsp. gochugaru
  • 2 Tbsp. rice wine vinegar
  • 1 Tbsp. granulated sugar
  • 1 Tbsp. gochujang
  • 1 tsp. sesame seeds

Made with
Lee Kum Kee products

Garlic

Other Specialty Sauces

Minced Garlic
Panda Cooking Soy Sauce 51oz 150ml 6375inMainstream

Soy Sauces

Panda Brand Cooking Soy Sauce

How to make it

  1. Add the apple and onion to a food processor. Blend until fully pureed then transfer it into a bowl. Mix in the Lee Kum Kee Minced Garlic, Lee Kum Kee Panda Brand Cooking Soy Sauce, gochugaru, rice wine vinegar, granulated sugar, gochujang, and sesame seeds. Cover and refrigerate the sauce for at least 30 minutes. 
  2. Bring a pot of water to a boil. Add in the buckwheat noodles and cook according to the package directions. Drain and rinse with cold water.
  3. Twirl the noodles and place them in a mound in the center of the serving dish. Arrange the cucumber, purple cabbage, red bell pepper, orange bell pepper, yellow bell pepper, and sliced red onion around the noodles. 
  4. Spoon the prepared sauce on top. Place half of a boiled egg on top. Garnish with sesame seeds and sliced green onions. Enjoy!

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