Korean Buckwheat Noodles
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
How to make it
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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.
-
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.
-
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.
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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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