With Jongwon Baek noodle soup and cold buckwheat soba sauce
The summer heat flies away from me because I dip a lot of sweet and salty cool tsuyu sauce that is deeply home-made in chewy, well-boiled buckwheat noodles.
6 serving
Within 90 minutes
가루씨
Ingredients
  • Depory
    10ea
  • Anchovy
    1handful
  • leek
    1ea
  • onion
    1ea
  • Sea tangle
    1piece
  • dried bonito
    1/2handful
  • thick soy sauce
    2cup
  • Sugar
    1cup
  • Water
    5cup
  • chopped ginger
    1/3T
  • cooking wine
    1/2cup
  • buckwheat noodles
    150g
  • Tzuyu
    100cc
  • Water
    100cc
  • Ice
    4~5ea
  • Radish
    little
  • a real wave
    1ea
  • Wasabi
    little
  • Kim
    1/4piece
Cooking Steps
STEP 1/11
First, put the green onions and onions on the grill and grill them until they are burnt.
STEP 2/11
Put green onions, onions, anchovies, depots, water, cooking wine, soy sauce, sugar and chopped ginger in a pot and bring to a boil over medium heat.
STEP 3/11
When it starts to boil, reduce the heat to low and simmer gently.
STEP 4/11
After 30 minutes, when the green onions and onions in the pot are completely mushy, add the kelp cut into appropriate sizes and simmer for another 10 minutes.
STEP 5/11
After 10 minutes, add bonito and turn off the heat.
STEP 6/11
Finally, put the ingredients in a sieve, put them in a refrigerator, cool them down, and put them in a sterilized container to complete the soup.
STEP 7/11
Add noodles to boiling water (+ 1/2T of salt) and blend well so that they do not clump together.
STEP 8/11
If you boil it over medium heat, the bubbles will rise. Add 100cc of cold water. If you repeat this twice, it's all cooked.
STEP 9/11
Put the boiled noodles in cold water and wash them about three times to remove the starch.
STEP 10/11
Grind the radish in a grater, then squeeze it tightly in a cotton cloth. And slice the chives and thinly slice the seaweed.
STEP 11/11
Noodle Soup: Add water = 1:1 ratio and ice and make the sauce cool. If you add the liver, chives, and wasabi, today's cooking is over.
You can store the tsuyu you made for a week to a month. If you boil it once or twice a week, it can be used for a long time
Cooking review
4.00
score
  • 578*****
    score
    The weather got hot, so I followed the recipe, but I can feel the strong soy sauce taste^^ When I heard it twice, I added more ginger because of the strong defoli^^ How do I catch the refrigerator??
    2018-05-01 17:31
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