Refreshing Summer Delight: How to Make Cold Soba Noodles
Refreshing Summer Delight: How to Make Cold Soba Noodles
Beat the Heat with This Refreshing and Tangy Cold Soba Recipe!
On sweltering summer days, when you crave something cool and light, this cold soba noodle dish is the perfect answer. It offers a unique charm distinct from traditional naengmyeon (cold buckwheat noodles). Prepare this delightful summer specialty with your loved ones, perhaps even adding some homemade beef jeon (pancake) for an extra special touch.
Main Ingredients- Soba noodles (buckwheat noodles), 2 servings
- Store-bought cold naengmyeon broth, 2-3 packs (adjust to taste)
- Cucumber, 1/2
- Pear, 1/4
- Pickled radish wraps (Ssammu), 10 sheets
- Beef for jeon (your desired amount)
- All-purpose flour (for coating beef)
- Egg, 1
- Seaweed flakes (for garnish)
- Sesame seeds (for garnish)
Seasoning for Jeon and Dressing- Vinegar, 1 Tbsp
- Sugar, 0.5 Tbsp
- Vinegar, 1 Tbsp
- Sugar, 0.5 Tbsp
Cooking Instructions
Step 1
Prepare the cold naengmyeon broth to be refreshingly chilled. You can place it in the freezer for a short while to make it extra cold, but be careful not to freeze it solid.
Step 2
Gently press the beef for jeon with paper towels to remove any excess blood. This step is crucial for a clean flavor without any gamey taste. Lightly season the beef with salt after draining.
Step 3
Lightly coat the seasoned beef with flour, then dip it into beaten egg. Heat a pan with a bit of oil over medium-low heat and pan-fry the beef until golden brown on both sides to create the jeon. Cook carefully, adjusting the heat to prevent burning.
Step 4
Once the jeon is cooked, let it cool slightly before thinly slicing it into strips. Preparing the garnish in advance makes assembly much easier.
Step 5
Wash the cucumber and pear, then deseed and thinly julienne them. Cut the pickled radish wraps into bite-sized pieces (about 2-3 cuts per wrap). These fresh ingredients will add a delightful crunch and vibrant flavor to your cold soba.
Step 6
Boil the soba noodles in plenty of water according to package directions. Once cooked, immediately rinse them thoroughly under cold running water to remove excess starch. Drain them very well. This process ensures the noodles are perfectly chewy and don’t become mushy.
Step 7
In a serving bowl, place the drained soba noodles. Artfully arrange the sliced beef jeon, julienned cucumber, pear, and pickled radish wraps on top. Pour the chilled naengmyeon broth generously over the noodles and toppings. Finish with a sprinkle of seaweed flakes and sesame seeds for a beautifully presented and delicious bowl of cold soba. Enjoy your refreshing meal!
