Vegan Naengmyeon

Vegan Naengmyeon is a refreshing Korean dish featuring chewy buckwheat noodles topped with a colorful array of vegetables and a tangy, spicy sauce. This baked twist on traditional naengmyeon brings a unique warmth and depth of flavor perfect for any occasion.

Ingredients

• Buckwheat noodles - 200 grams
• Cucumber - 1 medium, julienned
• Carrot - 1 medium, julienned
• Radish - 100 grams, julienned
• Green onion - 2 stalks, chopped
• Garlic - 2 cloves, minced
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Gochujang (Korean red pepper paste) - 1 tablespoon
• Maple syrup - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Vegetable broth - 250 ml
• Toasted sesame seeds - 1 tablespoon
• Nori (seaweed) sheets - 2, cut into strips

Steps

1. Preheat the oven to 180°C (350°F).
2. Cook the buckwheat noodles in boiling water according to package instructions until al dente, then drain and rinse with cold water to stop the cooking process.
3. In a mixing bowl, whisk together soy sauce, sesame oil, gochujang, maple syrup, rice vinegar, and minced garlic to create the sauce.
4. In a large baking dish, combine the cooked buckwheat noodles with the sauce, cucumber, carrot, radish, and green onion. Mix well until everything is evenly coated.
5. Pour the vegetable broth over the noodle mixture and stir gently to combine.
6. Bake in the preheated oven for 25-30 minutes, or until heated through and slightly crispy on the edges.
7. Once out of the oven, sprinkle with toasted sesame seeds and nori strips before serving.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 60 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from vegetables.
• High in fiber, promoting digestive health.

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