냉모밀 (Japanese-style Zaru Soba and Korean-style Cold Buckwheat Noodles)
Prep: 10 minutesCook: 5 minutesServings:1🟢 Easy
Lunch🌍 Japanese and Koreancold noodlebuckwheat noodlesobazaru sobaeasysummerlunch
Ingredients
- Japanese-style dipping sauce (Tsuyu)
- Ice water
- Sugar
- Hondashi (or anchovy extract)
- Radish
- Green onions
- Dried seaweed flakes (Kim Garu)
- Wasabi
- Buckwheat noodles (Soba)
- Ottogi Cold Buckwheat Noodle Broth (for Korean-style)
- Myunsarang Cold Buckwheat Noodle Broth (for Korean-style)
Instructions
- 1For Japanese-style Zaru Soba: Mix Tsuyu with ice water according to the instructions on the bottle. Add sugar and Hondashi (or anchovy extract), stir until dissolved.
- 2Grate radish and squeeze out the water.
- 3Add grated radish, chopped green onions, dried seaweed flakes, and wasabi to the dipping sauce.
- 4Boil buckwheat noodles until cooked. Rinse with cold water.
- 5Place the buckwheat noodles on a bamboo serving mat and serve with the dipping sauce.
- 6For Korean-style Cold Buckwheat Noodles: Boil buckwheat noodles until cooked. Rinse with cold water.
- 7Add Ottogi or Myunsarang Cold Buckwheat Noodle Broth to the noodles. Add grated radish, chopped green onions, dried seaweed flakes, and wasabi.
Tips
- *Adjust ice water to Tsuyu ratio per bottle instructions.
- *If Hondashi isn't available, substitute with anchovy extract.
- *Use Myeon Sarang's brand of frozen buckwheat noodles for the best value.
- *Add fish roe or other additional ingredients to the dipping sauce for flavor.
- *Serve the Korean-style Cold Buckwheat Noodles with a bit of ice for a refreshing summer dish.