Looking for a healthy option to eat your noodles? Topped with kimchi, watercress, and a slice of meat, this recipe of buckwheat noodles with our soy sauce mixture is the perfect dish for you and your family.
2 Servings of buckwheat noodles; we used one serving of regular and one serving of green tea buckwheat noodles
2 Tbsp of washed kimchi (for pickle effect than spicy)
Mix 2 Tbsp Jookjangyeon Soy Sauce, 1 tbsp Chung-O Sesame Oil, 2 Tbsp Father’s Hill Citron Grain Syrup, 1 Tbsp Water, 1 Tbsp Rice Vinegar, 1 tsp Minced garlic, and plenty of sesame seeds. Save some on side to top off the finished dish.
How to Cook Buckwheat Noodles
Bring water to a boil, then add noodles.
Add salt to the water, then boil noodles for five minutes.
Drain noodles and wash immediately in cold water. Note: Ice water helps to retain bounce in the finished noodles.
Reheat pot of water to a boil, add watercress and leave in water for 20-30 seconds. This can be left a little longer depending on the preference of crunchiness or softness.
Heat up a pan, drizzle vegetable oil and quickly sear the shaved slices of steak. Brisket slices will work, too.
Lightly rinse about 2 Tbsp of any kimchi (leftovers work too).
In a large bowl, add noodles then soy sauce mixture. Mix thoroughly!
Plate a handful of the tossed noodles in a bowl or plate (twist as you plate to create a cleaner shape).
Layer on prepared ingredients over the noodles; kimchi, watercress, then meat to top.
Drizzle the rest of soy sauce mixture over the finished dish.