Warm Buckwheat Noodles

Name: Warm Buckwheat Noodles
Total time: 4 min
Cuisine: Korean
Ingredients: Buckwheat noodles appropriate amount; Cabbage appropriate amount; Red cabbage appropriate amount; Onion appropriate amount; Bean sprouts appropriate amount; Green onion appropriate amount; Dried kelp appropriate amount; Dried anchovies appropriate amount; Shiitake mushrooms appropriate amount; Katsuobushi appropriate amount; Rice wine 3 tbsp; Dark soy sauce appropriate amount; Rice wine 2 tbsp; Sugar 2 tbsp; Salt a little

A healthy and delicious warm buckwheat noodle recipe that can be enjoyed in the cold winter.

KoreanNoodles

⏱️ 4 min total📝 30 steps

🍳 Start Cooking

What You'll Need

Buckwheat noodlesappropriate amount

Cabbageappropriate amount

Red cabbageappropriate amount

Onionappropriate amount

Bean sproutsappropriate amount

Green onionappropriate amount

Dried kelpappropriate amount

Dried anchoviesappropriate amount

Shiitake mushroomsappropriate amount

Katsuobushiappropriate amount

Rice wine3 tbsp

Dark soy sauceappropriate amount

Rice wine2 tbsp

Sugar2 tbsp

Salta little

Instructions

Slice the onion into small strips.

Wash the cabbage thoroughly, soak it in vinegar water, and slice it thinly.

Slice the red cabbage thinly for a nice color.

Slice the green onion into rounds.

Prepare the fried tofu (yubu) used for inari sushi to be sliced into strips.

Pour hot water over the fried tofu to remove excess oil and rinse it like a shower.

Gently press the fried tofu and slice it into strips.

Stir-fry the anchovies in a pan, store them in the freezer, and prepare the amount needed for use.

Add a small amount of shiitake mushrooms.

Add the dried kelp.

Pour 3 to 6 cups of water (based on a 250ml cup), add the anchovies and kelp, and boil.

When the water boils vigorously, remove the kelp before it becomes soggy.

Reduce the heat and simmer the broth gently.

When the broth is well-extracted after boiling, skim off any foam.

Turn off the heat and add the katsuobushi.

Let it sit for 3 to 5 minutes, then strain the broth through a sieve.

⏱️ 4m 0s

Add the bean sprouts to the pot first.

When the bean sprouts are half-cooked, add the onion and cabbage.

Skim off any foam that forms on top.

Add about a tablespoon of rice wine.

Add the sliced fried tofu.

Add about 3 tbsp of rice wine.

Add an appropriate amount of dark soy sauce.

Add about 2 tbsp of sugar.

Adjust the seasoning with a little salt if needed.

Turn off the heat and add the green onion.

Boil water in a pot and cook the buckwheat noodles.

Rinse the cooked buckwheat noodles in cold water to remove starch and cool them down.

Place the noodles in a bowl and pour the hot broth over them.

Top with bean sprouts, onion, cabbage, red cabbage, and fried tofu to finish.