Warm Buckwheat Noodles (On-Memil)
How to Make Delicious Warm Buckwheat Noodles with Homemade Buckwheat Broth
As the gentle spring weather arrives, it’s easy to get caught off guard by a sudden chill. On days like these, a warm bowl of noodles is incredibly comforting. This recipe for ‘On-Memil’ (warm buckwheat noodles) is perfect for such occasions. The secret lies in a pre-made, refrigerated buckwheat broth that can be quickly diluted and heated. Buckwheat is a nutritious grain, known for its wholesome properties that can promote calmness and aid digestion. This guide will walk you through creating a versatile buckwheat broth that keeps well and can be used for various noodle dishes, as well as the simple steps to prepare a satisfying bowl of warm buckwheat noodles. Feel free to adjust the seasoning to your taste and add your favorite toppings for a personalized experience.
Main Ingredients
- 300g fresh buckwheat noodles
- 1 handful of crown daisy (shunggun)
- 1/2 scallion, finely chopped
- 1 Tbsp shredded seaweed (gim)
Warm Buckwheat Broth Ingredients
- 2 cups anchovy-kelp broth
- 1 Tbsp soup soy sauce (guk-ganjang)
- 1 Tbsp regular soy sauce (jin-ganjang)
- 1 Tbsp bonito flakes (katsuobushi)
- 1 Tbsp sugar
- 1 Tbsp cooking sake (mirin)
- 2 cups anchovy-kelp broth
- 1 Tbsp soup soy sauce (guk-ganjang)
- 1 Tbsp regular soy sauce (jin-ganjang)
- 1 Tbsp bonito flakes (katsuobushi)
- 1 Tbsp sugar
- 1 Tbsp cooking sake (mirin)
Cooking Instructions
Step 1
Let’s start by making the delicious broth for your warm buckwheat noodles. In a pot, combine 2 cups of water with dried anchovies and kelp, and simmer to create a rich anchovy-kelp broth. Once the broth is ready, stir in 1 Tbsp of soup soy sauce, 1 Tbsp of regular soy sauce, 1 Tbsp of sugar, and 1 Tbsp of cooking sake (mirin) to season. Bring the broth to a rolling boil, then turn off the heat. Add 1 Tbsp of bonito flakes and let it steep for about 10 minutes to infuse the flavor. Strain the broth through a fine-mesh sieve and let it cool completely before refrigerating. To prepare the warm buckwheat noodles, dilute this concentrated broth with an equal amount of water (1:1 ratio) and heat it up. Adjust the amount of soy sauce to suit your taste preference.
Step 2
Now, let’s cook the buckwheat noodles. Bring a generous pot of water to a rolling boil. Gently add the 300g of fresh buckwheat noodles, separating them as you drop them in to prevent sticking. Stir occasionally while cooking for about 5-6 minutes, until the noodles are cooked through but still have a pleasant al dente texture. If a lot of white foam rises to the surface, add about a cup of cold water to help the boiling subside and cook the noodles evenly. Once boiled, drain the noodles and rinse them quickly under cold running water to remove excess starch and stop the cooking process. Ensure all excess water is thoroughly drained.
Step 3
For an extra warm noodle experience, you can briefly blanch the drained noodles in hot water just before serving. Place the drained noodles in a sieve and dip them into hot water for a few seconds. This helps keep the noodles warm throughout your meal. Assemble your bowl by placing the warmed noodles into a serving bowl. Ladle in the heated, diluted broth. Finally, garnish generously with a handful of fresh crown daisy, the chopped scallions, and a sprinkle of shredded seaweed for a beautiful presentation and added flavor. Enjoy your comforting bowl of On-Memil!
