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.
