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Bon Appétit

Cold Buckwheat Noodles with Kimchi and Eggs

3.6

(34)

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Gentl & Hyers

Edward Kim’s take on the vinegary buckwheat salad called will put out the fire in your belly and wake up your palate. Crushed ice cubes on top keeps it chilled no matter the heat index, and, as they melt, add to what Kim describes as the dish’s “slurp-ability.”

Recipe information

  • Yield

    4 Servings

Ingredients

12

oz. Korean buckwheat noodles

1

12-oz. jar napa kimchi

2

tablespoons (or more) rice wine vinegar

1

tablespoon toasted sesame oil

1

tablespoon (or more) sugar

Kosher salt

2

large eggs, hardboiled, quartered

½

hot house cucumber, julienned

4

scallions, thinly sliced

½

cup thinly sliced toasted laver or nori sheets

2

tablespoons toasted sesame seeds

Preparation

  1. Step 1

    Bring a large pot of water to a boil. Add noodles and cook, stirring occasionally, until cooked through, but still slightly bouncy, about 1½ minutes. Drain and rinse under cold running water; set aside.

    Step 2

    Drain kimchi, reserving liquid; chop kimchi. Combine kimchi, kimchi liquid, vinegar, oil, and sugar in a large bowl and mix to combine. Add noodles and toss to coat; season with salt and more vinegar or sugar, if desired.

    Step 3

    Serve topped with egg, cucumber, scallions, laver, sesame seeds, and 2 cups crushed ice.

    Step 4

    DO AHEAD: Kimchi dressing can be made 2 days ahead. Cover and chill.

Nutrition Per Serving

Calories (kcal) 475 Fat (g) 10 Sodium (mg) 675 Carbohydrates (g) 78 Dietary Fiber (g) 8 Total Sugars (g) 8 Protein (g) 18 Saturated Fat (g) 1 Cholesterol (mg) 93
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Reviews (34)

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  • I just made this and it is a delicious, easy meal for summer. I didn't add the egg because I was lazy, but it would have been a tasty addition. I added a tablespoon of gochujang and some cilantro just for personal preference. I'll definitely make it again when I need to use up some vegetables and don't want to make anything complicated.

    • Anonymous

    • 7/7/2020

  • Yummy, simple. I used way less sugar than the recipe called for and felt it was enough. I ate eggs for breakfast so didn't include them but bet it would be really tasty w the egg!

    • Anonymous

    • Texas

    • 5/14/2020

  • Although unique in flavor profile, I thought this was a delicious and clean feeling meal. We didn't toast the sesame seeds so maybe that was the umami that it needed. It left me feeling satisfied, though, for nearly five hours, which is rare to say the least.

    • Anonymous

    • Cleveland

    • 10/7/2019