Main ingredients 🥩
watercressbuckwheat noodlesradishwasabimisogarlicsesame oiltsuyuice cubes
Okjubu's Watercress Buckwheat Noodles
A refreshing and clean buckwheat noodle recipe perfect for summer, paired with fragrant watercress salad.
🙋 Recommended for
- ⭐ Those seeking a cool, fragrant noodle dish to beat summer heat
- ⭐ Those who want to elevate regular buckwheat noodles with the crisp texture of fresh watercress
Ingredients needed 🛒1 servings
- handful of watercress
- 1 serving buckwheat noodles
- small amount of grated radish
- small amount of wasabi
- adequate amount of ice cubes
- 0.5 tablespoon miso
- 0.5 tablespoon minced garlic
- small amount of sesame oil
- adequate amount of tsuyu sauce
- 450ml water
- 0.5 tablespoon sugar
Recipe 🍳
- Blanch the watercress quickly in boiling water, just dipping and removing it immediately.
- Rinse the blanched watercress under cold water, squeeze out excess moisture, and cut into bite-sized pieces.
- In a bowl, mix 0.5 tablespoon miso, 0.5 tablespoon minced garlic, and sesame oil to make the dressing; add the watercress and toss gently.
- Combine 450ml water, tsuyu sauce, and 0.5 tablespoon sugar to prepare a refreshing soba broth.
- Cook the buckwheat noodles, rinse under cold water, drain well, and place in a serving bowl.
- Arrange grated radish, wasabi, and the marinated watercress on top of the noodles in sequence.
- Place ice cubes around the rim of the bowl, then slowly pour the prepared soba broth from the side to complete the dish.
- Quickly blanch watercress in boiling water and cut in half.
- Mix miso, minced garlic, and sesame oil to make the dressing; toss with watercress.
- Combine water, tsuyu, and sugar to prepare a cool soba broth.
- Place grated radish, wasabi, and marinated watercress on cooked buckwheat noodles, then add ice and broth to finish.
Cooking tips 💡
- When pouring the broth, carefully pour along the edge of the bowl to prevent the presentation from becoming messy.
- Do not overcook the watercress—blanching it briefly preserves its crisp texture.
Shop ingredients on Coupang(Ad)
You might also like
YouTubeSeungwoo Dad's Buckwheat Soba
A refreshing buckwheat noodle dish where you can choose your broth, made with a 5-minute broth using Hondashi and a homemade tsuyu with a deep flavor from bonito flakes.
Buckwheat noodlesHondashiSoy sauceMirinChili pepper
Super simpleSummer delicacy
YouTubeTtukdak Hyung's Spicy Water Dropwort Kalguksu
A spicy post-meal kalguksu made by dissolving gochujang, doenjang, and dashida in the water from the steamer that absorbed the beef's rich juices, then adding noodles and plenty of fragrant water dropwort.
GochujangDoenjangTuna fish sauceMirinGarlic
SpicyRefreshingCourse meal
YouTubeOkjubu's Perilla Seed Kalguksu
A crisp, healthy side dish made by mixing fragrant perilla with soft cheongpomuk for a rich, savory bite.
cheongpomukperillaseaweedgarlicsesame oil
cheongpomuk side dishperilla recipehealthy side dish
YouTubeOk Jubu's Minari Mushroom Fried Rice
A moist pot-rice style fried rice, where seasoned ground beef and mushrooms are stir-fried with rice, then topped generously with fragrant minari and steamed briefly under a lid.
MinariShiitake mushroomsGround beefRiceSoy sauce
Pot rice styleOne bowl mealFragrant flavor
YouTubeLee Won-il's Gamja Angkeum Minari Kimchijeon
A kimchi pancake made without wheat flour or pancake mix, using only potato starch sediment and kimchi juice to achieve an overwhelmingly chewy yet crispy texture.
potato starchwell-fermented kimchikimchi juiceminarigochugaru
crispy-chewyanju recommendationminari flavor
YouTubeStriker Chef's Chadolbagi Minari Bokkeum
A stir-fry of fragrant minari and crispy enoki mushrooms with sliced beef brisket, finished with a tangy-sweet special lime soy sauce.
Chadolbagi (beef brisket)Minari (Korean water dropwort)Enoki mushroomsScallionsGarlic cloves
Super simpleFine diningRefreshing flavor