Naemyeon (Korean Cold Noodles)

Andy Wong Ng
Ingredients
Sauce
- 1Pinch Salt
- 2Tbsp Kimchi Juice
- 1Tbsp Sugar
- 1Tbsp Rice Vinegar
- 1Tsp Sesame Oil
Noodles
- 135grams Korean Buckwheat Naemyeon NoodlesBoiled 3-5 Min and Cooled in Cold Water
Toppings
- 1/4Cup KimchiChopped
- 1/4Large CucumberCucumber
- 1Large EggBoiled 3-5 Min and Cut in Half
- 1/2Sheet Nori or SeaweedCut into Strips
- 1Stem ScallionsChopped
- 1/2Cup IceCrushed
- 1/2Tsp Toasted Sesame Seeds
Instructions
1
Naemyeon
2
Mix sugar, rice vinegar, salt, kimchi juice, and sesame oil together for the sauce. Cut the toppings and boil the egg for 3-5 minutes.
3
Boil the noodles for 3-5 minutes and rinse in cold water. Let the noodles sit in cold water for five minutes instead of rinsing to make the noodles chewier
4
Don’t cut the noodles
5
Cut the soft boiled egg in half, add on the toppings,& sauce onto the noodles and at.