Watermelon Naengmyeon (Korean Buckwheat Cold Noodles)

Welcome to our weekly Foodie Friday link up! I’m linking up with Annmarie from the Fit Foodie Mama + Esther from Chocolate Runner Girl to create awesome healthy recipes each week! This week’s theme is Noodles (to celebrate National Noodle Day)! I have a cool recipe for watermelon naengmyeon for you today!

I’m super lucky that I have my best friend in my life!! We’ve been facebook-married now for almost 11.5 years–definitely longer than any actual relationship either of us have ever been in (har har)!

As you might have noticed, I’ve been kinda on/off sporadic with my blog posts lately because life has been getting in the way (mostly for good reasons, but still). We haven’t had a Skype cooking date in a while, but Jun decided to come to my rescue by sharing an awesome noodle dish he made! :D

(Can you see why I miss us living together?! :'( We used to make the most awesome noms and have pillow fights while playing Final Fantasy battle music in the background. Those were the days.)

If you’ve never had cold noodles before, I feel like this would be an awesome one to try out first! It’s refreshing + full o’ flavor and packed with nutrients! :] What better way to celebrate National Noodle Day, right? :O

Watermelon Naengmyeon (Korean Buckwheat Cold Noodles)

Print Recipe

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!

End-of-Week-ish Recap!

• Are you ready for all the fall foods?! Check out my review of this cookbook on Sweet Potatoes!
• Ever heard of using snail slime for skin care? Check out my reviews on a couple skin care products + find out more about an awesome small company specializing in procuring Asian beauty/skin care products at affordable prices! :]
• Be sure to come back tomorrow to catch up on life with me at the monthly Ultimate Coffee Date!

• What’s your favorite noodle dish?
• Do you have a favorite type of pasta?

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