- Buckwheat Noodles
- 1/2 cup julienne red cabbage
- 1/2 cup julienne cucumber
- 1/2 cup julienne carrot
- 1/2 cup julienne onion
- 1/2 cup julienne Asian pear
- thinly sliced perilla leaves
- thinly sliced red leaf lettuce
- thinly sliced dried seaweed (geem)
- sauce: 4 TB 7-up, 2.5 TB vinegar, 1 TB honey powder, 1 TB red pepper paste, 1 TB red pepper powder, 1/2 TB minced garlic, 1 TB sesame seeds, 3/4 TB sesame oil
As always if you have any questions about any of the ingredients, please check out Korean Cooking 101.
First mix together the sauce: 4 TB 7-up, 2.5 TB vinegar, 1 TB honey powder, 1 TB red pepper paste, 1 TB red pepper powder, 1/2 TB minced garlic, 1 TB sesame seeds, 3/4 TB sesame oil and set it aside in the refrigerator.
Get a pot of hot water going and then add your buckwheat noodles and boil it according to the instructions. It usually ends up being about 5-10 minutes of boiling time.
Then rinse your noodles under cold water and set aside.
Just use a mandolin to slice all your vegetables. Left to right: Asian pear, cucumber, carrot, onion.
Perilla leaves and red cabbage.
Sliced red leaf lettuce.
Now we are going to start assembly. Start off getting a fairly large plate and centering about 2 cups of noodles into the middle.
Add some thinly cut dried seaweed (seasoned) place it in the middle.
Add the vegetables on opposite ends like this. You will be using two small bunches of each vegetable.
Just keep going...
...until you use all the vegetables up. (You can also add sliced boiled eggs).
Then go to the fridge and grab the sauce mixture and add as much as your tastebuds can handle. YUMMY!
Mix it around thoroughly and you're ready to eat!
It was just what I needed for today's hot weather. ENJOY!!!