Hi, this is Jia.
I would like to share my favorite Korean recipes with you.
I’ve been running Korean cooking class and food tour company in Seoul, Korea for the last 10 years.
I wanted to share my secret recipes which are both easy to make and delicious.
I hope you enjoy my video!
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Korean Cold Buckwheat Noodles, Jaengban makjuksu
Ingredients
Green leaves (perilla, romaine)——————————————- 80g
Cucumber—————————————————————————- 1/2
Color paprika———————————————————————– 100g
Buckwheat noodle————————————————————— 150g
Boiled egg(optional)———————————————————— 1
Sauce
Gochujang————————————————————————– 2 Tbsp
Gochugaru(korean chili flakes)—————————————— 1 Tbsp
Sugar———————————————————————————- 1 Tsp
Garlic, minced——————————————————————— 1 Clove
Mustard——————————————————————————- 1/2 Tsp
Pineapple juice——————————————————————– 2 Tbsp
Rice vinegar————————————————————————- 3 Tbsp
Soy sauce—————————————————————————- 1 Tbsp
Lemon juice————————————————————————- 1 Tbsp
Toasted sesame seeds——————————————————- 1 Tbsp
Sesame oil————————————————————————— 1 Tbsp
Instructions
1. In a big pot, bring water to a boil
2. Make a sauce. Mince garlic. Add gochujang, Korean chili flakes, garlic, sugar, rice vinegar, soy sauce, lemon juice and mustard in a bowl
3. Cut the vegetables. Slice green vegetables, slice cucumber in diagonal and then julienne. Julienne paprika as well. Cut the egg in 4 or 8 pieces
4. Cook the noodles. Put the noodles in a boiling hot water and cook them for about 5 minutes, until they’re done. Give them a stir a few times so that they don’t stick. Drain the noodles and rinse in cold water. Drain water
5. Arrange the vegetables and noodles in a big plate. Sprinkle toasted sesame seeds on the top of noodles and drizzle sesame oil. Pour the sauce on the noodle and vegetable or serve it with gochujang sauce at the side
More information
WebSite : www.ongofood.com
Facebook : www.facebook.com/ongofood
Instagram : www.instagram.com/ongofoodkorea
#Howtomake #QuickEasyRecipe #KoreanColdBuckwheatNoodles
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