Cold Korean Buckwheat Noodles Recipe

Name: Cold Korean Buckwheat Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup rice vinegar; 1/4 cup gochujang (Korean red pepper paste); 3 tablespoons fine gochugaru (Korean red pepper powder) or hot paprika; 1/4 teaspoon sugar; kosher salt; 1/2 pound daikon or Korean radish, peeled and cut into matchsticks; 1 pound dried buckwheat noodles; 1/4 cup toasted sesame oil; 2 cloves garlic, finely chopped; 2 scallions finely chopped; 2 English cucumbers, peeled and thinly sliced; 4 teaspoons toasted sesame seeds; 1/4 cup shredded toasted kim (nori); 4 cups cold stock (chicken, beef or vegetable)

Servings: persons

3/4 cup rice vinegar
1/4 cup gochujang (Korean red pepper paste)
3 tablespoons fine gochugaru (Korean red pepper powder) or hot paprika
1/4 teaspoon sugar
kosher salt
1/2 pound daikon or Korean radish, peeled and cut into matchsticks
1 pound dried buckwheat noodles
1/4 cup toasted sesame oil
2 cloves garlic, finely chopped
2 scallions finely chopped
2 English cucumbers, peeled and thinly sliced
4 teaspoons toasted sesame seeds
1/4 cup shredded toasted kim (nori)
4 cups cold stock (chicken, beef or vegetable)

1
In a large bowl, combine 1/4 cup rice vinegar, gochujang, gochugaru, sugar and 1/4 teaspoon salt.
2
Mix well.
3
Add the radish and toss well to combine.
4
Bring a large saucepan filled with water to a boil.
5
Season with salt until the water tastes like the ocean.
6
Add the noodles and cook until they are just tender.
7
Meanwhile, in a medium bowl, combine 4 teaspoons of the toasted sesame oil, garlic, scallions and the remaining 1/2 cup rice vinegar.
8
Stir well.
9
When the noodles are cooked, drain in a colander, rinse well with cold water and drain again.
10
Divide the noodles among four large bowls, mounding the noodles in the center of each bowl.
11
Drizzle each pile with 2 teaspoons of the remaining toasted sesame oil.
12
Top each pile with scallion-garlic sauce, radish mixture, cucumber, sesame seeds and seaweed (called kim) .
13
Pour 1 cup stock around each pile of noodles.
14
Serve with chopsticks and a large, long spoon.

648

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3/4 cup rice vinegar, 1/4 cup gochujang (Korean red pepper paste), 3 tablespoons fine gochugaru (Korean red pepper powder) or hot paprika, 1/4 teaspoon sugar, and more.

Yes, Cold Korean Buckwheat Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cold Korean Buckwheat Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions