Chilled Buckwheat Noodle Bowl
Korean-style cold buckwheat noodles with a tangy dipping sauce, topped with fresh vegetables and a soft-boiled egg. Ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 380
- Protein
- 14g
Ingredients
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Open the appInstructions
Step 1
Bring a pot of water to a boil. Add buckwheat noodles and stir to separate, then cook until tender, about 4–5 minutes.
Step 2
Drain noodles and rinse under cold running water until chilled, tossing gently to cool evenly.
Step 3
In a small bowl, whisk soy sauce, rice vinegar, gochujang, and 2 tbsp cold water until smooth. Set aside.
Step 4
Bring water back to a gentle boil, add eggs, and cook until soft-boiled with jammy yolks, about 6 minutes. Transfer to ice water.
Step 5
Julienne the cucumber into thin matchsticks using a knife or mandoline.
Step 6
Divide noodles between two bowls, top with cucumber, peel and halve a soft-boiled egg over each, then pour sauce over and serve immediately.
Tools you’ll need
- large pot
- colander
- small mixing bowl
- whisk
- slotted spoon
- knife or mandoline
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