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Cooking Workshop: Spicy Korean Cold Noodle Salad

Hip Foodie Mom
  • 54 minutes
  • Serves 4 to 6

INGREDIENTS

4 cups

Blend of shredded korean radish

1

Cucumber

1/4 cup

Fuji apple

1/2 tbsp

Garlic

1 tbsp

Garlic, fresh

1

Greens, mixed

1/4 cup

Korean hot pepper

2 tbsp

Korean red hot pepper, powder

1

Korean veggies

1/4 cup

Onion

1/4 cup

Pear

2

Eggs, hard

1 tbsp

Honey

2 tbsp

Hot pepper paste

2 tbsp

Soy sauce, low sodium

1 16 ounce package

Naeng myun buckwheat noodles, frozen or dry

1 1/2 tbsp

Granulated sugar

1/2 tbsp

Sea salt or kosher salt + more, coarse

2 tbsp

Sesame seed

1

Sesame seeds

2 1/2 tbsp

Brown rice vinegar

1

Brown rice vinegar

1

Sesame oil

1 tbsp

Sesame seed oil