Preparing the ingredients may seem like a lot, but they are all easily accessible. Before you start, please read the tips carefully.
If you have other Korean recipes you’d like to see translated, feel free to send them my way—anything that looks and tastes good!
Ingredients: Main Ingredients
- Dried noodles
- Cucumber
- Chicken
- Lettuce
- Carrot
- Perilla leaves
- Tomato
- Boiled eggs
Sauce Ingredients (Refer to tips for detailed measurements)
- Garlic
- Vinegar
- Soy sauce (1 tablespoon)
- Sugar (4 tablespoons)
- Onion
- Crushed peanuts
- Soda (1/2 cup)
- Sesame salt
- Sesame oil
- Chicken broth (1/2 cup)
- Red pepper powder (4 tablespoons)
[Korean Buckwheat Noodles Platter] Recipe:
- Prepare the ingredients.
- Cut the alternative ingredients into the same shape, preferably.
- Cut the boiled eggs into slices as shown in the picture.
- Mix the sauce ingredients together; the quantities are mentioned in the ingredients list. Pay attention to finely chopping garlic and onions.
- Finally, add chicken broth and stir. You can use the broth obtained from cooking chicken when preparing the main ingredient.
- Boil water and cook the noodles.
- After cooking, you can run the noodles under cold water if you like. This step is mainly for convenience when shaping with your hands.
- Arrange the ingredients on a plate to complete the Korean Buckwheat Noodles Platter.
Tips:
- The video doesn’t detail the steps for cooking chicken. After boiling, shred it by hand, and you can pour the broth into the additional ingredients.
- Korean vinegar tastes slightly different from domestic vinegar. The recipe suggests adding four tablespoons; adjust according to your preference for domestic vinegar.
- The quantities of additional ingredients are subjective; adjust them to your liking.
- Additional toppings are poured over the noodles; adjust the quantity based on personal taste.
