1
Pour 3kg 200g of water into a pot, add 1 stalk of green onion, and boil over high heat.
Cold Buckwheat Noodle Broth
A savory cold buckwheat noodle broth recipe by Mat-Yeonsa that is easy to make at home.
KoreanSoup & Stew
📝 17 steps
What You'll Need
Water3kg 200g
Green onion1 stalk (125g)
CJ Beef Dashida50g
Hondashi1g
Commercial Miwon17g
Sama soup soy sauce5g
Beksul brown sugar150g
Beksul white sugar40g
Flower salt20g
Apple vinegar40g
Lotte Hanman vinegar80g
Instructions
2
Once the water starts to boil, reduce to medium heat and continue boiling with the green onion inside.
3
Measure and add 50g of CJ Beef Dashida.
4
Measure and add 1g of Hondashi.
5
Measure and add about 17g of commercial Miwon.
6
Measure and add 5g of Sama soup soy sauce.
7
Measure and add 150g of Beksul brown sugar.
8
Measure and add 40g of Beksul white sugar.
9
Measure and add 20g of flower salt.
10
Stir once to ensure the seasonings are well mixed.
11
When it starts to boil again, skim off the foam and turn off the heat.
12
Increase the heat slightly, skim off the foam again, and turn off the heat.
13
Turn off the heat and cool the broth by placing the pot in running water or cold water.
14
Place in a noodle chiller or cool the broth quickly.
15
Once the broth is well cooled, measure and add 40g of Ottogi apple vinegar.
16
Measure and add 80g of Lotte Hanman vinegar.
17
Stir to mix the vinegar well, then store in the freezer until slushy.