Tested Recipe with Slight Adjustment Adapted from www.koreanbapsang.com
Ingredients: (serves 2)
160g green tea buckwheat noodles
½ cucumber (seeded, shredded and chilled)
1 carrot (peeled, shredded and chilled)
2 red cabbage leaves (shredded and chilled)
3 batavia lettuce leaves (shredded and chilled)
5 perilla leaves (shredded and chilled)
30g alfalfa sprouts (chilled)
2 hard-boiled eggs (shelled and sliced)
3 tbsp light soy sauce
2 tbsp gochugaru (Korean hot pepper flakes)
2 tbsp caster sugar
3 tbsp orange juice
2 tbsp rice vinegar
1 tsp hot mustard powder
1 tsp chopped garlic
1 tbsp extra virgin sesame oil
1 tbsp toasted sesame seeds
- Mix all sauce ingredients and keep it cool in the fridge.
- Bring a pot of water to a boil. Cook the green tea buckwheat noodles according to the package instructions. Drain quickly and shock in cold water to stop cooking. Drain and rinse in icy cold water until the noodles are very cold. Make two mounds. Place the mounds in a coriander to drain.
- Place the noodles in the middle of a large platter, and arrange the cold vegetables nicely around the noodles.
- At the table, let each person take their portion and then mix it with the sauce to taste.