Kimchi Rolled Buckwheat Noodles

Name: Kimchi Rolled Buckwheat Noodles
Yield: 1인분
Ingredients: Buckwheat noodles 409g; Cucumber 16개; Sour kimchi 40g; Seasoned seaweed 2g; Salt 1작은술; Grated radish 1큰술; Soy Sauce 1큰술; Chopped green onion 1작은술; Sesame oil 0.5작은술; Sesame seeds 1작은술; Black pepper 1약간

Korean Vegan Recipe

아직 후기가 없어요슬런치셰프

인분: 1인분
출처국가: 한식

비건아시안 면차갑게약간 매움

알레르기 유발 성분 메밀 · 대두

Sesame Warning · Contains Pungent Vegetables

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재료

기준 1인분

Buckwheat noodles
409g
Cucumber
16개
Sour kimchi
40g
Seasoned seaweed
2g
Salt
1작은술
Grated radish
1큰술
Soy Sauce
1큰술
Chopped green onion
1작은술
Sesame oil
0.5작은술
Sesame seeds
1작은술
Black pepper
약간

영양 정보

기준 1인분

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조리 순서

1
Simmer the kelp in cold water for about 10 minutes to make the broth.
2
Add salt to boiling water, add the buckwheat noodles, cook for about 5 minutes and rinse in cold water.
3
Julienne the cucumber and finely chop the aged kimchi.
4
Mix the sauce ingredients in a bowl.
5
Put the cooked buckwheat noodles in a bowl and pour over the broth.
6
Top with aged cucumber, kimchi, laver, grated radish and the sauce and serve.

요리 후기0

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