Empty My Fridge
Korean Cold Noodles on a Tray, Jaengban Makguksu
Ingredients
- Apple · seeded½
- Onion4 oz
- Cucumber2 oz
- Garlic3–4 cloves
- Soy sauce⅓ cups
- Beef stock½ cups
- Honey¼ cups
- Chili flake · flakes⅓ cups
- Lemon1
- Carrot
- Lettuce · sliced
- Bell pepper
- Radish · sliced
- Cabbage · sliced
- Pea shoot
- Soba noodle3
- Egg1
- Sesame seed2 tsp
- Sesame oil2 tsp
- Peanut · roasted
- Cranberry · dried
Instructions
- Blend all sauce ingredients until very smooth. Store in an airtight container in the fridge for at least overnight, up to a couple of days, so the flavours come together before use.
- Prepare the vegetables, about 1 lb in total, and arrange them around the edge of a large serving plate, leaving the centre empty.
- Cook the soba following the package directions. Drain, rinse under ice-cold water and drain thoroughly.
- Place the noodles in the centre of the plate. Add the halved hard-boiled eggs, then sprinkle with sesame seeds, drizzle with sesame oil, and add peanuts and raisins if using.
- Serve the sauce on top of the noodles and mix well before eating.
Summarized from Seonkyoung Longest's video. Watch it for the details.
More recipes with
GarlicOnionEggLemonCarrotBell pepperCabbageCucumber
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.