Okjubu's Cold Buckwheat Noodles

Name: Okjubu's Cold Buckwheat Noodles
Cook time: 20 min
Total time: 20 min
Yield: 1 servings
Cuisine: Korean
Ingredients: buckwheat noodles 1 serving; water 4 cups; dashi 2/3 cup; sugar 2 tablespoons; radish as needed; green onion 1 stalk; wasabi a little; seaweed powder a little; ice as needed

A refreshing and clean summer treat made with a golden ratio of dashi and sugar broth, simple and effortless to prepare

🙋 Recommended for

⭐ Those who want a refreshing meal without staying near the stove during hot weather
⭐ People who want to enjoy a clean, authentic Japanese-style buckwheat soba at home

20 min Difficulty Easy Noodles & bunsik

Main ingredients 🥩

buckwheat noodlesdashiradishgreen onionwasabiseaweed powder

Tags 🏷️

noodle dish summer specialty ultra-simple

Detailed recipeQuick recipe

Ingredients needed 🛒1 servings

buckwheat noodles 1 serving
water 4 cups
dashi 2/3 cup
sugar 2 tablespoons
radish as needed
green onion 1 stalk
wasabi a little
seaweed powder a little
ice as needed

Recipe 🍳

In an airtight container, combine 4 cups water, 2/3 cup dashi, and 2 tablespoons sugar. Mix well until sugar dissolves, then cover and refrigerate until chilled.
Slice green onion thinly. Grate radish and squeeze out a small amount of juice, then shape into a small ball.
Bring a pot of water to a boil, then gently twist and add the buckwheat noodles.
As the noodles start to bubble and foam, reduce the heat slightly instead of adding more water, and cook until perfectly al dente.
Immediately transfer the cooked noodles to cold water (or ice water), rub them vigorously to remove starch, then drain thoroughly using a colander.
Place the noodles in a bowl and pour the chilled broth from the refrigerator over them.
Top with grated radish, sliced green onion, wasabi, seaweed powder, and ice cubes according to preference, then serve.

Mix water, dashi, and sugar together and refrigerate to make a cool broth.
Boil buckwheat noodles until chewy, then rinse thoroughly under cold water.
Place noodles in a bowl, pour broth over them, and top with radish, green onion, wasabi, seaweed powder, and ice cubes.

Cooking tips 💡

For an even cooler experience, prepare the broth a few hours ahead and freeze it until just slightly frozen, forming a layer of ice crystals.
Instead of adding cold water while cooking, adjust the heat finely to maintain the noodles' chewiness longer.

Shop ingredients on Coupang(Ad)

buckwheat noodles dashi radish green onion wasabi seaweed powder

YouTube

Okjubu's Nang-i Millet Noodles

A fragrant noodle dish featuring nang-i seasoned with perilla oil and served as a topping on millet noodles with chilled tsuyu broth.

20minEasyNoodles & bunsik

millet noodlesnang-istore-bought tsuyuperilla oilwasabi

nang-i recipesummer noodles

YouTube

Baek Jong-won's Buckwheat Noodles

Baek Jong-won's premium buckwheat noodle soup, maximized in flavor with grilled green onions and onions, and deepened with katsuobushi.

40minNormalNoodles & bunsik

Buckwheat noodlesAnchoviesDried anchoviesKatsuobushiGreen onion

Summer DishUmami

YouTube

Seungwoo 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.

20minEasyNoodles & bunsik

Buckwheat noodlesHondashiSoy sauceMirinChili pepper

Super simpleSummer delicacy