1
Add 1/2 paper cup of white sugar, 1 paper cup of cooking wine, and 2 tbsp of Hondashi to a pot, and turn off the heat once it boils.
Cold Buckwheat Noodles (Naeng-momil)
A refreshing cold buckwheat noodle recipe that achieves a restaurant-quality taste at home simply, without using tsuyu.
KoreanNoodles
📝 8 steps
What You'll Need
White sugar1/2 paper cup
Cooking wine1 paper cup
Hondashi2 tbsp
Katsuobushi5g
Dark soy sauce1 paper cup
Water5 cups
Buckwheat noodlesAppropriate amount
CucumberAppropriate amount
RadishAppropriate amount
Egg garnishAppropriate amount
Green onionAppropriate amount
Red chiliAppropriate amount
Instructions
2
Add 5g of katsuobushi, 1 paper cup of dark soy sauce, and 5 cups of water to the boiled broth, then strain through a sieve to remove debris.
3
Move the finished broth to the freezer to keep it cool.
4
Julienne the cucumber, grate the radish, and prepare the radish juice and grated radish.
5
Cut the egg garnish, green onion, and red chili into appropriate sizes to prepare as toppings.
6
Boil the buckwheat noodles in boiling water and drain well.
7
Place the boiled buckwheat noodles in a bowl and pour the pre-made cold buckwheat noodle broth over them.
8
Finish by beautifully arranging the prepared cucumber, radish juice, grated radish, egg garnish, green onion, and red chili toppings.