AI-generated imageSpicy Buckwheat Bibim Makguksu with Cucumber (2 Servings)
Cold buckwheat noodles mixed with a tangy gochujang sauce, cucumber and lettuce; unlike perilla-oil makguksu, this version is spicy and tart.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Rinse cucumber and lettuce under running water, drain and julienne the cucumber.
- 02
Mix gochujang, vinegar, sugar, soy sauce, chili flakes and sesame oil into a sauce.
- 03
Cook buckwheat noodles in plenty of boiling water for the package-directed time and check a strand for doneness.
- 04
Drain and rinse cooked noodles well under cold running water; shake off excess water.
- 05
Toss noodles with about two-thirds of the sauce first, then add more to taste.
- 06
Divide into two bowls, top with cucumber, lettuce and ground sesame, and serve promptly.
Helpful source links
Before you cook
Buckwheat can cause serious allergy. Check noodle labels for wheat, sauces for soy/wheat and sesame products; eat promptly and refrigerate leftovers within 2 hours.
Allergens: BUCKWHEAT, WHEAT, SOY, SESAME
Image & source credits
AI-generated image.
Easy meals, made simple
Tuna and Stir-Fried Kimchi Rice Balls (6 Pieces, 2 Servings)
Finely chopped kimchi is sautéed to remove excess moisture, then mixed with canned tuna and warm rice to make easy Korean rice balls.
Korean Beef and Vegetable Stir-Fried Rice Cake Japchae (4 Servings)
This Korean tteok-japchae stir-fries lengthwise-cut chewy rice or wheat cakes with beef and colorful vegetables in a soy-based sauce. Unlike saucy tteokbokki, it is a relatively dry, japchae-style stir-fry.
