1
Add the dried kelp to 1 liter of cold water and bring to a boil.
Diet Cold Buckwheat Noodles
A low-calorie cold buckwheat noodle recipe perfect for enjoying on a hot summer day.
KoreanNoodles
⏱️ 10 min total📝 10 steps
What You'll Need
Buckwheat noodlesAppropriate amount
Jin-ganjang (dark soy sauce)120cc
Cooking wine40cc
Sugar40g
Dried kelp20g
Katsuobushi (bonito flakes)50g
Water1L
RadishAppropriate amount
Green onionAppropriate amount
Seaweed flakesAppropriate amount
WasabiAppropriate amount
Instructions
2
Once the water boils, reduce the heat to simmer and extract the kelp broth.
3
Remove the kelp, turn off the heat, and add the katsuobushi.
4
Let the katsuobushi steep for 5 minutes, then strain through a sieve.
⏱️ 5m 0s5
In a pot, combine the jin-ganjang, cooking wine, and sugar, and boil until the sugar dissolves to make the soy sauce base.
6
Mix the broth and the soy sauce base in a 4:1 ratio to make the tsuyu.
7
Chill the finished tsuyu in the refrigerator or over ice.
8
Boil the buckwheat noodles in a pot of water for 4 to 5 minutes.
⏱️ 5m 0s9
Rinse the boiled buckwheat noodles in cold water and drain.
10
Place the buckwheat noodles in a bowl and serve with the chilled tsuyu, radish, green onion, seaweed flakes, and wasabi.