Chilled Buckwheat Noodles with Kimchi
A Refreshing Summer Delight: Chilled Buckwheat Noodles with Kimchi
Buckwheat is known for its cooling properties, making it beneficial for high blood pressure. This recipe incorporates kimchi for a flavorful and healthy twist on chilled buckwheat noodles. With simple ingredients, it’s perfect for a refreshing meal at home during hot summer days. Enjoy this easy-to-make treat!
Main Ingredients- 1 serving buckwheat noodles
- 1 sheet of dried seaweed (gim)
- 2 strips of kimchi
Soy Sauce Seasoning- 1 Tbsp soy sauce
- 1/2 Tbsp red pepper flakes (gochugaru)
- 1 tsp sugar
- 1 Tbsp soy sauce
- 1/2 Tbsp red pepper flakes (gochugaru)
- 1 tsp sugar
Cooking Instructions
Step 1
Let’s start by making the broth, which is key to the refreshing taste of these noodles. In a pot, add 2 cups (approx. 400ml) of water, dried kelp (dashima), dried anchovies for broth, dried shrimp, and dried pollack. Bring to a boil over medium heat. Once boiling, reduce to low heat and simmer for about 10 more minutes to extract the flavors. Then, strain the broth through a sieve to get a clear liquid.
Step 2
In a small bowl, combine 1 tablespoon of soy sauce, 1/2 tablespoon of red pepper flakes (gochugaru), and 1 teaspoon of sugar. Mix well to create the seasoning sauce. It’s convenient to have this ready beforehand as it will be added just before serving.
Step 3
Finely chop the kimchi into bite-sized pieces. Kimchi that is moderately fermented, rather than overly sour, pairs best with buckwheat noodles.
Step 4
The egg will be used as a garnish. Prepare a thin omelet, let it cool, and then julienne it finely. The combination of yellow and white egg strips makes for a visually appealing dish.
Step 5
The dried seaweed (gim) is not seasoned. Lightly toast it over an open flame. Using plain, unseasoned gim ensures it complements the delicate flavor of the buckwheat noodles. Once toasted, tear it into pieces with your hands – avoid crumbling it too finely to maintain a pleasant texture.
Step 6
The broth needs to be thoroughly chilled. After straining the broth, place the pot in the refrigerator or set it in front of a fan to cool it down completely. The colder the broth, the more the buckwheat noodles’ flavor will shine.
Step 7
Cook the buckwheat noodles in plenty of boiling water. Refer to the package instructions, typically 5-7 minutes. Gently stir the noodles occasionally to prevent them from sticking together.
Step 8
Immediately after cooking, rinse the buckwheat noodles under cold running water to achieve a chewy texture. Gently rub the noodles with your hands while rinsing to remove excess starch. Rinse them several times under cold water. Ensure you drain them thoroughly.
Step 9
Now it’s time to assemble and enjoy! Place the chilled buckwheat noodles in a serving bowl. Pour the chilled broth over the noodles. Top with the chopped kimchi, torn seaweed, and julienned egg. For extra flavor, add the prepared soy sauce seasoning to your liking, and a drizzle of sesame oil and a sprinkle of sesame seeds.
