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Watermelon Naengmyeon (Korean Buckwheat Cold Noodles) | fairyburger.com
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Watermelon Naengmyeon (Korean Buckwheat Cold Noodles)

Course: Main Course
Cuisine: Asian, Korean
Keyword: healthy, vegetarian

Ingredients

  • 2 cups watermelon flesh
  • 1 tbsp gochujang paste Korean hot pepper paste
  • 2 tsp soy sauce
  • 1 tsp sesame seeds
  • 1 clove garlic minced
  • 1-2 tbsp sweetener rice syrup, honey or sugar
  • 1 tbsp vinegar apple or white
  • 1 small Asian pear save a few slices for topping
  • basil optional
  • 1 cup dongchimi Korean radish pickles broth
  • 1 cup beef brisket broth or your choice of broth
  • 1/2 small Persian or English cucumber cut into matchsticks
  • Korean cold noodles
  • 1 egg soft-boiled
  • sesame seeds

Instructions

  • To make the cold broth, scoop out the watermelon insides (you'll want to stick the watermelon in the fridge beforehand to chill).
  • Blend the watermelon, gochujang paste, soy sauce, sesame seeds, garlic, sweetener, vinegar, Asian pear, basil, dongchimi and broth together. Top with cucumber.
  • Cook the Korean cold noodles according to the package instructions and rinse well in cold water to wash off the excess starch. Add to the hollowed-out watermelon half. (You can slice off the bottom of the watermelon so it doesn't wobble around on the plate!)
  • Pour in the watermelon broth mixtur.
  • Top with Asian pear, cucumber, soft-boiled egg, and sesame seeds, then serve!