Okjubu's Nang-i Millet Noodles

Name: Okjubu's Nang-i Millet Noodles
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: millet noodles for 2 servings; nang-i a handful (about 50g); store-bought tsuyu 100ml; water 800ml; sugar 3 pinches; perilla oil 2 tablespoons; vegetable oil 1 tablespoon; a pinch of salt; wasabi a little

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

20 min Difficulty Easy Noodles & bunsik

Main ingredients

millet noodles nang-i store-bought tsuyu perilla oil wasabi

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millet noodles nang-i store-bought tsuyu perilla oil wasabi

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2 servings

Recipe

In a bowl, mix store-bought tsuyu and water according to the dilution ratio listed on the product label (e.g., 1:8).
Add 3 pinches of sugar to the diluted tsuyu broth to enhance umami and sweetness, then cover and refrigerate until well chilled.
Heat perilla oil and vegetable oil in a pan in a 1:1 ratio. Add cleaned nang-i and sprinkle a pinch of salt. Sauté gently until the greens wilt and become tender.
Boil the millet noodles in a pot of water until cooked to your liking.
After boiling, rinse the noodles under cold running water while rubbing them vigorously with your hands to remove excess starch. Use a specialized tool (such as the umbrella method) to fully drain any remaining moisture.
Place the well-rinsed millet noodles into a serving bowl, then generously top with the sautéed perilla oil nang-i.
Drizzle a small amount of leftover perilla oil around the noodles to boost aroma, add wasabi to taste, and pour over the chilled tsuyu broth to finish.

Mix tsuyu, water, and sugar to make the broth, then chill it.
Combine perilla oil and vegetable oil, then sauté sliced nang-i with a pinch of salt.
Boil millet noodles, then rinse thoroughly under cold water to remove starch.
Place the noodles in a bowl, top with sautéed nang-i and a drizzle of perilla oil.
Serve with chilled tsuyu broth and wasabi to taste.

Cooking tips

After boiling, rinse the noodles vigorously under cold or ice-cold water to eliminate any floury odor and preserve the characteristic chewiness of millet noodles.
Sautéing nang-i in perilla oil before using as a topping mellows its natural bitterness and blends its fresh fragrance perfectly with the rich, nutty aroma of the broth.

Recommended for

Those seeking a unique and fragrant twist on traditional millet soba instead of the usual version.
Fans of the harmonious blend of fresh nang-i and savory perilla oil, enjoyed in a cool, refreshing broth.

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Okjubu's Nang-i Millet Noodles

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