Korean Temple Food Week
Recipes

Main Dishes

Noodles

Boiling

Cold Noodles with Pear

Ingredients

· 2 Portions of Buckwheat Noodles

· ½ Cucumber

· 150g Salted Radish

· 2T Grain Syrup

· 1 Pear

· 1T Plum Extract(or 1/2T Sugar)

· A pinch of salt

· ½C Water

· Mustard Sauce

[Mustard Sauce]

· 1T Mild Mustard

· 3T Vinegar

· ½t Sugar, ½t Salt

Directions

1

Peel the pear, grate and filter on a layer of cloth to collect pear juice.

2

Add ½t salt to the pear juice and let the mixture stand at room temperature for a day.

3

Add the water, a pinch of salt and plum extract to the fermented pear juice, and keep it in the refrigerator to chill.

4

Meanwhile, cut the cucumber unto thin strips and mix with 1T of grain syrup.

5

Cut the salted radish into thin strips, soak in the water to remove extra saltiness. Squeeze it to remove water, mix with 1T of grain syrup.

6

For the mustard sauce with vinegar, mix the mild mustard, vinegar, sugar and salt.

7

Cook the above buckwheat noodles, rinse with cold water and drain.

8

Pour the fermented pear juice onto the plate, top the noodles with cucumbers and pickled radishes and serve with the prepared mustard sauce with vinegar.

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