Ingredients and Weight:
- Buckwheat noodles: 500g
- Cucumbers: 300g, sliced
- Carrots: 200g, shredded
- Radishes: 150g, sliced
- Eggs: 4, hard-boiled and halved
- Toasted sesame seeds: 2 tablespoons
- Green onions: 1/2 cup, thinly sliced
Sauce:
- Gochujang (Korean chili paste): 5 tablespoons
- Soy sauce: 3 tablespoons
- Sesame oil: 2 tablespoons
- Rice vinegar: 2 tablespoons
- Sugar: 1 tablespoon
- Garlic: 2 cloves, minced
- Ginger: 1 tablespoon, minced
Preparation Time:
15 minutes
Cooking Time:
20 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Cook the buckwheat noodles according to the package instructions. Drain and rinse with cold water.
- Slice the cucumbers, carrots, and radishes. Halve the hard-boiled eggs.
- In a large bowl, combine the noodles, vegetables, eggs, and sesame seeds.
- In a separate bowl, whisk together the sauce ingredients. Pour over the noodles and mix well.
- Refrigerate for at least 30 minutes before serving.
Nutritional Information:
Per serving (1/8 of recipe):
- Calories: 320
- Carbohydrates: 45g
- Fat: 10g
- Protein: 15g
Dish Characteristics:
- Refreshing and flavorful
- Zesty and slightly spicy
- Packed with vegetables and protein
- Easy to make ahead of time and perfect for a light lunch or dinner
User Comments:
- "This dish is the perfect combination of spicy and refreshing. It's so easy to make and always a hit with my friends."
- "I love that it's a light and healthy meal, but it still feels satisfying. The sauce is especially delicious."
- "This recipe is a great introduction to Korean flavors. It's not too spicy, but it still has a nice kick."
Special Precautions and Tips:
- If you don't have gochujang, you can substitute Sriracha or any other type of chili paste.
- For a vegan version, omit the eggs and use a plant-based soy sauce.
- Serve with a side of additional sesame seeds and green onions for garnish.
