Jaengban Makguksu (Spicy Buckwheat Noodle Salad)

Peel an apple and grate it with a hand grater or blitz it in a blender. Then strain out the juice.

In the same bowl, add the rest of the sauce ingredients and mix thoroughly. Set aside.

Pour water into a large pot and bring to a boil. Add buckwheat noodles and cook for 3 minutes over medium-high heat. When noodles soften, rinse under ice cold water and cool down completely.

Plate the noodles first. Then, surround with red leaf lettuce, red onion, onion, yellow pepper, cucumber, carrots, white cabbage, red cabbage, and perilla leaves. You can adjust the vegetables to your liking! Pour the sauce on the noodles and sprinkle chopped almonds on top. Finish with a hard-boiled egg!

Mix completely and enjoy! Beat the final hours of the summer heat with this healthy and delicious noodle salad!