Okay, hear us out: buckwheat noodles > ramen noodles. We know how blasphemous that sounds, but the health benefits of buckwheat noodles outweigh ramen noodles by a mile. (Not to mention, they taste so much better too.)
So, you've got your buckwheat noodles in stock, but what's next? There are so many recipes to create with them, but we present to you a light and refreshing dish perfect for the summer. In our version, we topped our noodles with some kimchi, thin slices of meat and watercress, but feel free to adjust these toppings to your liking! Isn't that the very charm of home cooking?
The soy sauce base sauce for this dish is the perfect pairing to the nutty flavor of the buckwheat, which is why we decided to share this recipe out of several others. The video below is a step-by-step guide in how to make this recipe, but we have also listed it out below!
- 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)
- Handful of fresh watercress
- Few slices of shaved steak
- 2 Tbsp Jookjangyeon Soy Sauce
- 1 tbsp Extra Virgin Sprouted Sesame Oil
- 2 Tbsp Father’s Hill Citron Grain Syrup
- 1 Tbsp Water
- 1 Tbsp Rice Vinegar
- 1 Tsp Minced garlic
- Sesame seeds
How to Make
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.
Sprinkle another pinch of sesame seeds and enjoy!
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.
Keywords: South Korea, Korean recipes, Korean food, buckwheat noodle