1
Pour 600ml of water into a pot.
Buckwheat Noodles
A super simple recipe for cold or hot buckwheat noodles bursting with umami.
KoreanNoodles
⏱️ 10 min total📝 17 steps
What You'll Need
Water600ml
Soy sauce6 tbsp
Dried kelp1 sheet
Dried anchovies30 pieces
Green onionto taste
Onion1/8 piece
Gingersmaller than a garlic clove
Sesame oil1 tbsp
Buckwheat noodles2 servings
Sea salta pinch
Perilla leaves8 leaves
Perilla seed powder2 tbsp
Instructions
2
Add 6 tbsp of soy sauce to the pot.
3
Add 1 sheet of kelp to the pot.
4
Add 30 dried anchovies to the pot.
5
Slice one green onion and add it to the pot.
6
Finely chop 1/8 of an onion and add it to the pot.
7
Add a piece of ginger smaller than a garlic clove to the pot.
8
Add 1 tbsp of sesame oil to the pot.
9
Place on the stove and boil for 10 minutes to make the broth.
⏱️ 10m 0s10
Strain the solids from the finished broth and rinse with cold water.
11
Boil water in another pot and cook the buckwheat noodles.
⏱️ 0m 30s12
Add a pinch of sea salt while boiling the buckwheat noodles.
13
Once the noodles are cooked, turn off the heat, rinse in cold water, and drain in a colander.
14
Tear 8 perilla leaves and prepare them.
15
Place the cooked buckwheat noodles in a bowl and top with the perilla leaves.
16
Add 2 tbsp of perilla seed powder generously over the noodles.
17
Pour the prepared broth over the top to finish.