Perilla Oil Buckwheat Noodles: A Refreshing and Nutty Summer Delight
Homemade Japanese-Style Soy Sauce Bibim Guksu: Super Simple Recipe!
Discover the charm of Japanese-style soy sauce noodles! Introducing our Perilla Oil Buckwheat Noodles, featuring a savory perilla oil and flavorful homemade soy sauce dressing. Instead of commercial mentsuyu, we’ve crafted a simple soy sauce base with minimal sugar and additives for a healthier option. The chewy buckwheat noodles, a perfectly soft-boiled egg, crisp bean sprouts, and the aroma of seaweed come together to create a delightful summer dish that will tantalize your taste buds.
Ingredients – For 1 Serving
- 100% Buckwheat Noodles 90g
- Fresh Perilla Oil 1 Tbsp
- Cold Water 500ml
- 1 Egg (soft-boiled)
- 1 sheet Roasted Seaweed (shredded or crumbled)
- Bean Sprouts 30g
- 1 Tbsp Scallions (finely chopped)
- Sesame Seeds (optional)
- Bibim Soy Sauce 1 Tbsp (Tsuyu-flavored soy sauce)
Tsuyu-Flavored Bibim Soy Sauce Ingredients
- Brewed Soy Sauce 1 Tbsp (low additive)
- Oyster Sauce Concentrate 1 Tbsp
- 1 Tbsp Grated Apple
- 1 tsp Grated Onion
- Brewed Soy Sauce 1 Tbsp (low additive)
- Oyster Sauce Concentrate 1 Tbsp
- 1 Tbsp Grated Apple
- 1 tsp Grated Onion
Cooking Instructions
Step 1
Prepare the ingredients for the bibim soy sauce. It’s best to use soy sauce and oyster sauce with minimal additives. (e.g., Nature’s Dream Organic Brewed Soy Sauce, Deli C Oyster Sauce Concentrate).
Step 2
Make the tsuyu-flavored bibim soy sauce. Mix 1 Tbsp of brewed soy sauce with 1 Tbsp of oyster sauce concentrate in a 1:1 ratio. (This amount is for 2 servings; use half for one.) Add 1 Tbsp of grated apple and 1 tsp of grated onion. The apple adds natural sweetness and a refreshing tang.
Step 3
Let the mixed bibim soy sauce ingredients sit for a while to allow the flavors to meld. This enhances the depth of the homemade soy sauce, mimicking the tsuyu flavor. Making it in advance is convenient.
Step 4
Prepare the toppings. Shred or crumble the roasted seaweed. Cut the boiled egg in half. Finely chop the scallions. Also, have the fresh perilla oil and the prepared bibim soy sauce ready.
Step 5
Wash the bean sprouts thoroughly and ensure they are completely drained of water.
Step 6
Prepare 90g of 100% pure buckwheat noodles. Approximately 90-100g is a good portion for one serving.
Step 7
Boil the buckwheat noodles in plenty of water for 5 minutes. Turn off the heat, cover, and let them steam for another 5 minutes. Buckwheat noodles have a different cooking process than regular wheat flour noodles; they have a softer texture rather than being chewy. Since they lack gluten, they can become mushy quickly, so adhere to the cooking time.
Step 8
Quickly rinse the cooked buckwheat noodles under cold water 2-3 times to remove excess starch. Drain them thoroughly in a colander.
Step 9
Add about 2/3 Tbsp to 1 Tbsp of fresh perilla oil to the drained noodles and toss to coat evenly. Coating the noodles with oil beforehand infuses them with the nutty aroma of perilla oil and helps prevent them from sticking together or becoming overly soft too quickly.
Step 10
Add 1 Tbsp of the prepared tsuyu-flavored bibim soy sauce and gently mix the noodles. Toss them softly to ensure the sauce is evenly distributed.
Step 11
Place the dressed noodles in a bowl. Generously arrange the prepared bean sprouts around the edges and sprinkle with shredded seaweed. Top the center with the chopped scallions and the half-boiled egg. For an extra touch of flavor, sprinkle with sesame seeds if desired. (Today, the perilla oil alone provided plenty of nutty richness.) Your delicious Perilla Oil Buckwheat Noodles are ready!
