1
Prepare the kelp stock by steeping 1 piece of kelp in 150ml of hot water.
Buckwheat Noodles
A buckwheat noodle recipe that stimulates the appetite with its cool, sweet, and sour taste.
KoreanNoodles
📝 11 steps
What You'll Need
Buckwheat noodles2 servings
Cucumber2
Onion1
Chives4 stalks
Cheongyang chili pepper1
Vinegar1 tbsp
Salt1 tsp
Sugar1 tbsp
Dark soy sauce2 tbsp
Blue crab fish sauce2 tbsp
Plum extract2 tbsp
Minced garlic1 tbsp
Roasted sesame seeds2 tbsp
Perilla oil2 tbsp
Kelp stock150ml
Seasoned seaweedas needed
Instructions
2
Trim both ends of the 2 cucumbers, slice them thinly, soak them in cold water to remove the raw taste, and drain.
3
Slice 1 onion thinly crosswise and soak in cold water to remove the sharp taste.
4
Finely chop the 4 stalks of chives and 1 Cheongyang chili pepper.
5
In a bowl, combine 2 tbsp of dark soy sauce, 2 tbsp of blue crab fish sauce, 2 tbsp of plum extract, and 1 tbsp of minced garlic, and mix well.
6
Grind the 2 tbsp of roasted sesame seeds using a sesame grinder.
7
Bring water to a rolling boil and add the 2 servings of buckwheat noodles to cook.
8
While the noodles are boiling, add a splash of cold water occasionally to ensure they become chewy.
9
Rinse the cooked buckwheat noodles thoroughly in cold water, place them in a strainer, and squeeze out the excess water.
10
Place the prepared cucumber, onion, chili pepper, and chives in a bowl, then add the soy sauce mixture, 150ml of kelp stock, and ice.
11
Add 2 tbsp of perilla oil, then finish by crumbling the seasoned seaweed and the ground roasted sesame seeds on top.