Making Buckwheat Noodles Ultra-Simple Recipe Explodes Taste With
Noodles are the best in the summer. It's buckwheat noodles that you can eat simply when you don't want to eat. Buckwheat noodles that our kids like so much that they eat a lot in the summer Today, it's super simple buckwheat noodles that explode without katsuobushi.
2 serving
Within 30 minutes
소은맘
Ingredients
  • buckwheat noodles
    2serving
  • Soy sauce
    6spoon
  • Bottled water
    3cup
  • Sea tangle
    1piece
  • onion
    1/2ea
  • Anchovy
    20ea
  • Garlic
    3ea
  • Ginger
    little
  • leek
    1ea
  • Sesame oil
    1spoon
  • Wasabi
    little
  • It's Lucola
    suitably
  • sesame salt
    little
  • buckwheat noodles
    2serving
  • Salt
Cooking Steps
STEP 1/12
Boil 3 cups of bottled water, 6 spoons of dark soy sauce, half an onion, 1 green onion, drained anchovy, kelp (10cm everywhere), a little ginger, and garlic in a pot. If you eat soy sauce before it boils, it's a bit iffy, but if you eat it after it's done, it's well seasoned and it's so good to eat.
STEP 2/12
When the broth boils, reduce the heat to medium and simmer for another 10 minutes.
STEP 3/12
Turn off the heat and add 1 tablespoon sesame oil and mix well.
Set aside for a moment to mix sesame oil with residual heat.
It makes a huge difference between sesame oil and no broth.
Before adding sesame oil, it's just regular broth, but if you add sesame oil, it becomes buckwheat broth that you really buy.
It's fascinating.
STEP 4/12
Sieve the broth and make it cold so make it cold in the freezer.
I added anchovy powder and it was floating in the soup, but I left it there.
STEP 5/12
Cut the lucola into bite-size pieces. It's delicious even if you add lettuce or perilla leaves. Use the vegetables in the refrigerator.
STEP 6/12
When the water boils, add thick salt and boil the buckwheat noodles.
Boil it for about 5 minutes.
STEP 7/12
Rinse with cold water, drain and place in a bowl.
STEP 8/12
Pour chilled broth into freezer and top with lucola.
You can put vegetables in the perilla leaf or lettuce refrigerator instead of Lucola.
STEP 9/12
He sprinkled sesame salt to my taste and added a little wasabi, which my son likes.
A few ice cubes would add to the icing on the cake.
STEP 10/12
Mix it and eat it deliciously. That's it
It's so delicious that I can't help but inhale it
It's a taste that explodes without katsuobushi.
He gave me a thumbs up, inhaling it like crazy, saying it's better than my son's.
STEP 11/12
If you eat it with Lucola with a subtle scent, it becomes a really luxurious noodle dish.
Water noodles boiled with regular noodles are also delicious, but I think it would be great to make a delicious soy sauce broth and try buckwheat noodles.
It will give you a different taste from the cold noodles you eat with noodles.
STEP 12/12
It really tastes like buckwheat noodles sold in the market.
Please try it.
If you want to eat buckwheat noodles, you have to make broth and there's a lot of work.
If you boil enough broth and put it in the refrigerator, you can boil only buckwheat noodles, so it's really easy to make buckwheat noodles.
The role of 1 spoon of sesame oil is amazing. I garnish it with a fragrant lucola.
stir-fried Rice Cake Recommended recipe
  • 1
    Making Rose Tteokbokki - Without whipped cream, deliciously~
    5.00(48)
  • 2
    Making carbonara tteokbokki with rice cake soup
    4.84(50)
  • 3
    Soup tteokbokki - Spicy and sweet tteokbokki recipe
    4.89(47)
  • 4
    As expected, Jongwon Baek's golden recipe! Use the leftover rice
    4.56(32)
Kimchi Recommended recipe
  • 1
    It's easy to copy. Nabak-mul-kimchi
    4.88(40)
  • 2
    How to make green onion kimchi sweetly and deliciously
    4.95(237)
  • 3
    savory and delicious simple geotjeori kimchi, cabbage geotjeori,
    4.92(61)
  • 4
    Short soup with young radish kimchi
    4.97(39)