Main ingredients 🥩
buckwheat noodleskelpbonito flakescucumbergreen onionwasabiseaweed powdersoy saucecooking winemonosodium glutamate
Jung Ho-young's Cold Buckwheat Noodles
Refreshing cold buckwheat noodles topped with coarsely grated cucumber in a rich homemade broth made from kelp and bonito flakes, enhancing texture and cool freshness.
🙋 Recommended for
- ⭐ Those who want to master a deep, authentic Japanese-style buckwheat broth instead of store-bought soup bases
- ⭐ People seeking a clean, refreshing bowl of noodles that cools you down from the inside out during hot summer days
- ⭐ Anyone wanting to experience buckwheat noodles enhanced with grated cucumber for a refreshing texture and unique detoxifying touch
Ingredients needed 🛒1 servings
- buckwheat noodles 1 serving
- kelp 1 piece
- bonito flakes 20g
- cucumber 1/2
- green onion 10g
- wasabi to taste
- seaweed powder to taste
- soy sauce 50ml
- cooking wine 50ml
- sugar 40g
- monosodium glutamate to taste
Recipe 🍳
- Place 1L of cold water and kelp in a pot, bring to a boil, then reduce heat to low and simmer gently. Remove the kelp once the water starts boiling.
- After removing the kelp, turn off the heat completely and add bonito flakes generously. Let steep to extract rich umami flavor without boiling.
- Once the bonito flakes have settled, strain through a fine sieve or cheesecloth to obtain clear, rich kelp broth.
- In a small pot, combine soy sauce, cooking wine, sugar, and a pinch of monosodium glutamate. Heat just until the sugar dissolves completely to make the seasoning sauce.
- Mix the prepared kelp broth with the seasoned sauce in a 4:1 ratio, then chill thoroughly in the refrigerator or an ice bath.
- Coarsely grate the cucumber while leaving a little moisture, and finely slice the green onion for garnish.
- Boil the buckwheat noodles in salted water for 5–6 minutes, then turn off the heat and cover the pot. Let sit for 4–5 minutes to fully cook the noodles through.
- Immediately rinse the cooked noodles under cold or ice water, agitating them vigorously to remove starchiness, then drain well.
- Place the noodles in a bowl, top with grated cucumber, sliced green onion, seaweed powder, and wasabi, then pour chilled broth over to serve.
- Steep kelp in cold water, then turn off heat and add bonito flakes to create a rich, savory broth.
- Mix the broth with a sauce made from soy sauce, cooking wine, and sugar in a 4:1 ratio, then chill thoroughly.
- Rinse boiled and rested buckwheat noodles under cold water, then assemble with grated cucumber, garnishes, and broth.
Cooking tips 💡
- When making kelp broth, lower the heat as soon as the water begins to bubble vigorously to prevent slimy mucilage and maintain a clean flavor.
- An important tip: never boil bonito flakes—doing so will result in bitter, unpleasant flavors. Always use residual heat to extract their aroma and taste.
- Letting the boiled noodles rest covered after turning off the heat ensures they cook evenly throughout, while rinsing under cold water preserves their chewy, bouncy texture.
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