Cold Buckwheat Noodles (Naengmyeon)

Ingredients

• 200 g Buckwheat noodles (naengmyeon)
• 1/2 Cucumber
• 2 Egg
• 2 cup Beef broth (or vegetable broth)
• 2 tbsp Rice vinegar
• 1 tbsp Soy sauce
• 1 tsp Sugar
• 1 tsp Korean mustard (or Dijon mustard)
• 1 tsp Sesame oil(optional)
• to taste Salt(optional)

Instructions

1. 1

   Cook the buckwheat noodles according to package directions (usually 3–4 minutes), then rinse under cold water and set aside.

2. 2

   Meanwhile, bring the broth to a boil, add rice vinegar, soy sauce, sugar, and mustard; stir until dissolved, then chill the broth in the refrigerator for at least 5 minutes.

3. 3

   Thinly slice the cucumber into matchstick strips and place in a bowl; top with the chilled noodles.

4. 4

   Boil the eggs for 7 minutes, cool under running water, peel, and halve them; arrange the egg halves on the noodles.

5. 5

   Pour the cold broth over the noodles and cucumber, drizzle with sesame oil if using, and serve immediately.