1
Place the green onions and onions on a wire rack and grill until charred.
Cold Buckwheat Noodles
A recipe for cold buckwheat noodles with a broth made by grilling green onions and onions on a wire rack to enhance the flavor.
KoreanNoodles
📝 8 steps
What You'll Need
Green onionappropriate amount
Onionappropriate amount
Soy sauce2 cups
Sugar1 cup
Water5 cups
Ginger1/3 tbsp
Cooking wine1/2 cup
Dried anchovies10 pieces
Dried filefish (dipori)10 pieces
Kombu (kelp)palm-sized piece
Katsuobushi (bonito flakes)1/2 handful
Buckwheat noodlesappropriate amount
Iceappropriate amount
Chivesappropriate amount
Instructions
2
In a pot, add 2 cups of soy sauce, green onions, onions, anchovies, dried filefish, 5 cups of water, 1/3 tbsp of ginger, 1/2 cup of cooking wine, and 1 cup of sugar.
3
Add the kombu and wait until it starts to boil.
4
Boil over high heat, then reduce to low heat once it starts boiling.
5
Add the katsuobushi and turn off the heat.
6
Strain the broth through a sieve to remove the solids.
7
Cook the buckwheat noodles and rinse them in ice water.
8
Place the noodles in a bowl, pour the prepared broth over them, and garnish with chives.